Yves Cuilleron : Bassenon 2023

Characteristics and tasting notes of the 2023 Bassenon by Yves Cuilleron

Tasting notes

Colour
The colour reveals a deep ruby hue, enhanced by violet nuances characteristic of its youth.

Nose
The aromatic bouquet opens with notes of fresh red and black fruits, evoking blackberry and black cherry. It then evolves towards spicy touches of white and black pepper, complemented by floral scents of violet and a subtle mineral and smoky undertone.

Palate
From the very first sip, this red wine reveals itself to be juicy and fruit-driven. The palate offers a silky, velvety texture, supported by refined and perfectly integrated tannins. The mid-palate reveals a lovely harmony between ripe fruit, spice and minerality, extending into a very long and persistent finish, marked by a delicate salinity.

Service and storage
The 2023 Bassenon can be enjoyed in its youth for its vibrant fruit, but it will continue to develop complexity in the cellar and can be enjoyed until around 2038.

Food and wine pairing
This wine pairs wonderfully with roasted poultry such as duck breast or quail, as well as game such as venison rack. It also pairs very well with roasted vegetable dishes, mushrooms such as chanterelles, beef terrines, and mature cow's milk cheeses.

The elegance and minerality of a Côte-Rôtie wine by Yves Cuilleron

The estate
Founded in 1920 by Claude Cuilleron, the estate is now run by his grandson, Yves Cuilleron, who took over in 1987. Located in the Rhône Valley, this estate has grown from 3.5 hectares to approximately 70 hectares of vines under direct ownership. Yves Cuilleron stands out for his philosophy of "sustainable viticulture," favouring a tailored, low-intervention approach. The estate is also distinguished by its manual work on steep slopes and its commitment to preserving the region's historic grape varieties.

The vineyard
The cuvée comes from a vineyard of around 2 hectares located in the Côte Blonde sector, within the Côte-Rôtie appellation. The vines, facing due south on steep terraces with slopes sometimes exceeding 60%, grow on gneiss soils. Due to this extreme topography, all vineyard work is carried out by hand, from pruning to harvesting.

The vintage
2023 was marked by cooler and more moderate climatic conditions than the previous vintage. This weather allowed the growing cycle to unfold serenely, giving the grapes the opportunity to reach perfectly balanced ripeness while retaining lovely natural freshness.

Winemaking and aging
After manual harvesting and rigorous sorting, the grapes for the 2023 Bassenon are partially destemmed. Fermentation takes place in open vats with indigenous yeasts for around three weeks, punctuated by regular punching down and pumping over. Malolactic fermentation takes place in small oak barrels. The wine is then aged for eighteen months in oak barrels ranging from one to four years old. It is fined with egg white but is not filtered before bottling.

Grape varieties
Syrah (90%), Viognier (10%).