Yves Cuilleron : Lieu-dit "La Viallière" 2022

Characteristics and tasting advice for the Lieu-dit "La Viallière" 2023 by Yves Cuilleron

Tasting

Nose
The nose is seduced by its delicacy, where sweet spices harmoniously blend with the liveliness of red fruits. A subtle aromatic expression, all in lightness.

Palate
The palate is precise, refined, carried by an elegant tannic structure. The tannins, fine and silky, stretch out in a long and persistent finish. The whole offers a remarkable balance, between freshness, finesse and depth.

Food and wine pairings
This wine will wonderfully accompany a tender and delicate meat, such as a roast veal rack or a slightly pink lamb leg.

Service and aging
To be enjoyed ideally between 16 and 18°C after aeration. This cuvée will gain in complexity over time and will reach its peak beyond 2036.

A Rhône Valley syrah of rare elegance, combining finesse, subtlety and lightness

The property
The history of the Cuilleron estate begins in 1920, when Claude Cuilleron decides to enhance his lands to produce great wines. Passed down from generation to generation, this family passion is enriched by a carefully preserved traditional know-how. In 1987, Yves Cuilleron, grandson of the founder, takes over and injects a new dynamic into the estate. Thanks to his commitment and modern vision, he has expanded the estate from 3.5 hectares to a 90-hectare estate, which has now become one of the must-see references in the northern Rhône Valley.

The vineyard
The cuvée Lieu-dit "La Viallière" comes from a renowned hillside located in Vérenay, in the heart of the Côte-Rôtie appellation. The vines, rooted in a south-facing mica schist soil, benefit from optimal sunshine and a terroir rich in character. In an environmentally friendly approach, the vine is cultivated without insecticides, with limited use of exclusively organic fertilizers.

Vinification and aging
The harvest is carried out manually, with a rigorous selection of grapes. The vinification, traditional and parcel-based, relies on the exclusive use of indigenous yeasts. After sorting, a crushing and partial destemming are carried out, followed by a three-week maceration in open vats. The different parcels are then blended before bottling. The wine is aged for 18 months in barrels, in order to refine its structure and complexity.

Blend
100% syrah - the emblematic grape variety of the Côte-Rôtie, which finds here an expression of great purity.