Yves Cuilleron : La Petite Côte 2022

A complex and delicate Condrieu wine by Yves Cuilleron

The estate

In 1920, the estate came upon the scene when Claude Cuilleron began to work his land to produce great wines. Since then, three generations have succeeded each other at the head of the estate, passing on ancestral skills steeped in tradition. In 1987, Yves Cuilleron, Claude's grandson, took over the reins of the estate and personally saw to it that its reputation spread internationally. Thanks to his passion and dynamism, he transformed his grandfather's 3.5 hectares into a vast wine estate covering 90 hectares of vines. Today, inseparable from its talented owner, the Cave Yves Cuilleron is one of the finest references in the northern Rhône Valley.

The vineyard

La Petite Côte 2022 is a Condrieu wine that stems from plots mostly in terraces stretching across the commune of Chavanay. The Viognier expresses itself fully thanks to its south and south-east exposure, on a soil made up exclusively of muscovite. To preserve this precious terroir, Yves Cuilleron does not use insecticides and the very little fertiliser he uses is organic.

Winemaking and ageing

Following the harvests done by hand, the estate carries out a traditional, plot-based vinification. Oenological products are set aside as much as possible in favour of indigenous yeasts. After alcoholic and malolactic fermentation, the wine is aged for 8 months on its lees, 50% in 30 hectolitre wooden tuns and 50% in Burgundy barrels without racking. The wine from different plots is blended before bottling.

Blend

Viognier (100%)

Characteristics and tasting tips for Petite Côte 2022  from Yves Cuilleron

Tasting

Nose
The nose releases notes of apricots, quince, peach and citrus fruit mingled harmoniously with delicate scents of honey and flowers (lilac, rose, violet).

Palate
Gourmet and fresh, the palate develops spice scents as well as a refreshing bitterness giving way to a long and persistent finish.

Food and wine pairing

This Condrieu wine pairs marvellously with hors d’oeuvres and fish.  

To serve

For the best tasting, serve between 12 and 14°C.