Yves Cuilleron : Cavanos 2024

Characteristics and tasting notes for Yves Cuilleron's Saint-Joseph "Cavanos" 2024

Tasting notes

Colour
A beautiful depth of red colour reveals itself, adorned with ruby and garnet hues.

Nose
The bouquet opens generously with aromas of black fruits such as blackberry, blueberry and blackcurrant. It is enriched with notes of mineral graphite, sweet spices and a subtle menthol touch.

Palate
This wine stands out for its elegance and softness. The tannins are smooth and perfectly integrated, supported by balanced acidity. The finish offers beautiful persistence with fruity and mineral flavours.

Food and wine pairing

This cuvée pairs wonderfully with grilled red meats such as beef or lamb, as well as with game such as venison. It also goes very well with dishes featuring wild mushrooms, truffles or enhanced with complex meat jus reductions.

Service and storage

For an optimal tasting experience, this wine is best served at a temperature of 18°C. Decanting for one to three hours, or aerating in the glass for about twenty minutes, is recommended in its youth to release all its aromas. This red wine can be enjoyed now, but has a fine structure allowing it to evolve in the cellar and be enjoyed until around 2034.

The elegance and precision of a red wine from the Rhône Valley

The estate

Founded in 1920 by Claude Cuilleron, this family estate is a major reference in France. Today, Yves Cuilleron heads the estate, which he took over in 1987. Under his leadership, the vineyard has undergone significant expansion to spread across several appellations. Combining respect for tradition with a modern vision, the producer favours a meticulous plot-by-plot approach and the preservation of old grape varieties, thereby creating wines of great authenticity.

The vineyard

The grapes for this cuvée come from the historic terroir of Chavanay, located at the extreme north of the Saint-Joseph appellation. The vines grow on very steep terraces composed of muscovite granite soils, an ancient crystalline rock that lends a distinctive minerality. Due to this demanding topography, vineyard work is carried out entirely by hand, following a philosophy akin to viticultural haute couture. The estate is also committed to sustainable practices, with a transition toward organic farming underway.

Winemaking and aging

After manual harvesting and rigorous sorting, the grapes destined for Saint-Joseph "Cavanos" are crushed and partially destemmed. Maceration takes place over three weeks in open vats, punctuated by punching down and pumping over. The wine then undergoes malolactic fermentation and aging for sixteen to eighteen months in French oak barrels. Each plot is vinified separately before the final blend at bottling.

Grape variety

Syrah (100%).