Country France
Region Rhone Valley
Sub-Region Northern Rhone - Côte-Rôtie
Farming Organic & sustainable practices
Soil Granite and gneiss
Varieties 90% Syrah 10% Viognier 
Alcohol 12.5%
Size 750 ML
Winemaking The grapes are picked by hand; and then sorted, crushed and partially destemmed in the cellar. Open, temperature-controlled vatting for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in barriques with native yeasts. maturing 18 months in barriques.
Pairings Roast quail or guinea hen, lamb shanks
A Note for Aging drink for the primary aromas during the first 5 years, or for the secondary aromas up to 10 years and more.

An elegant bouquet that mixes Syrah’s red berry fruits with Viognier’s floral character (violets). Elegant, fresh and airy on the palate. Subtle yet prominent tannins.

About the Producer
The Cuilleron domaine dates back to 1920, founded by Yves’s grandfather Claude. The first domaine bottling was in 1947, labeled “Vin de Chavanay” Viognier and Syrah (the Saint-Joseph appellation did not exist then, and Chavanay was not yet part of the Condrieu appellation). Yves is a man on the move: He expanded the family holdings from 3.5 hectares to its current 59 hectares; he created a négociant business, Les Vins de Vienne, with Pierre Gaillard and Francois Villard in 1996; and he opened a restaurant with vigneron friends in Ampuis in 2007. The Cuilleron wines are all produced from vineyards the family owns or leases, and while they are focused on their traditional home region around Chavanay, they now also produce wines all the way from Côte-Rôtie in the north to Saint-Péray in the south.