Yves Cuilleron : Cavanos 2023

Characteristics and tasting notes of the Saint-Joseph "Cavanos" 2023 by Yves Cuilleron

Tasting

Colour
The colour reveals an intense crimson red, enhanced by subtle violet hues.

Nose
Elegant and restrained, the nose exudes aromas of red and black fruits, reminiscent of morello cherry and blackcurrant. This is complemented by delicate notes of fine wood, a subtle peppery touch and a lovely minerality.

Palate
The palate offers a superb balance between fruit sweetness and natural acidity, allowing a clear minerality to express itself. The velvety texture is underpinned by fine, spicy tannins, leading to a long, pure finish.

Food and wine pairing

This red wine pairs beautifully with hearty meats. It will enhance a Provençal beef stew, a lamb tagine with prunes and apricots, or roast poultry served with pilaf rice.

Service and storage

For an optimal tasting experience of this 2023 vintage, it is recommended to serve it at a temperature between 15 and 17°C. Decanting for approximately two hours is advised to appreciate its potential after a few years in the cellar, while 30 to 45 minutes of aeration will suffice in its youth. Ready to enjoy today, this wine will reveal its full complexity until around 2035.

The mineral elegance of a great Rhône Valley wine

The estate

Founded in 1920 by Claude Cuilleron, the family estate has established itself as a leading reference in France. Since 1987, Yves Cuilleron has been at the helm of the estate, carrying on this heritage with a philosophy centred on the authentic expression of terroir. Today, the vineyard spans nearly 70 hectares across several appellations. The estate stands out for its precise, manual viticulture, often described as haute couture, and is moving towards organic certification, guaranteeing wines of exceptional purity.

The vineyard

The grapes for this Saint-Joseph "Cavanos" come exclusively from the commune of Chavanay. The vines are planted at high density on steep, south and south-east facing slopes. This unique terroir rests on granitic soils rich in muscovite, giving the wine an exceptional minerality. The estate favours meticulous manual work, with natural grass cover and green harvesting to control yields and concentrate aromas, while strictly limiting inputs.

The vintage

The growing cycle benefited from optimal environmental conditions throughout the season, allowing the berries to reach ideal development for harvest.

Winemaking and aging

The harvest is entirely manual, followed by rigorous sorting. The berries are crushed and partially destemmed before a maceration of about three weeks in open vats, punctuated by punching down and pumping over. Fermentation takes place using indigenous yeasts. The wine then undergoes malolactic fermentation in French oak barrels, where it is carefully aged for 16 months before the final blend.

Grape variety

Syrah (100%)