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Yves Cuilleron

Yves Cuilleron

Yves Cuilleron Collines Rhodaniennes Marsanne

Yves Cuilleron Collines Rhodaniennes Marsanne

100% Marsanne fermented with only native yeasts. Alcoholic and malolactic fermentation occur in temperature controlled stainless steel vats.

Yves Cuilleron Collines Rhodaniennes Viognier

Yves Cuilleron Collines Rhodaniennes Viognier

100% Viognier from a single plot in Chavanay. Alcoholic and malolactic fermentations through native yeasts done in barrel and large cask and then aged for 6-7 months on lees in barrel and cask.

Yves Cuilleron Condrieu “La Petite Côte”

Yves Cuilleron Condrieu “La Petite Côte”

100% Viognier grown on muscovite-rich granite. Alcoholic and malolactic fermentation with native yeasts only in barriques; no racking, regular stirring. Aged 9 months in barriques, on the lees, no racking, with regular stirring.

Yves Cuilleron Condrieu “Les Chaillets”

Yves Cuilleron Condrieu “Les Chaillets”

100% Viognier fermented with native yeasts in barrique and aged 9 months on the lees with no racking.

Yves Cuilleron Collines Rhodaniennes Rosé “Sybel”

Yves Cuilleron Collines Rhodaniennes Rosé “Sybel”

100% Syrah produced by the “saignée” method after a brief maceration of several hours. The fermentations are in stainless steel and the elevage continues for about six months before bottling in the spring following harvest.

Yves Cuilleron Collines Rhodaniennes Syrah

Yves Cuilleron Collines Rhodaniennes Syrah

100% Syrah fermented in open top, temperature-controlled vats for about 3 weeks with regular cap-punching and pumping-over. Alcoholic fermentation done in vats with native yeasts and malolactic fermentation finished in barrels. Aged 7 months with 50% in barrels and 50% in stainless steel tanks.

Yves Cuilleron Cornas “Le Village”

Yves Cuilleron Cornas “Le Village”

100% Syrah from three different plots; partially destemmed and fermented in open, temperature-controlled vats for 3 weeks, with regular cap-punching and pumping-over. Malolactic fermentation finished in barriques with native yeasts and aged 18 months.

Yves Cuilleron Côte-Rôtie Bonnivières

Yves Cuilleron Côte-Rôtie Bonnivières

100% Syrah fermented with native yeasts in open-top, temperature-controlled vats, with malolactic fermentation finished in barrique and aged 18 months in barrique.

Yves Cuilleron Cote Rotie “Madinière”

Yves Cuilleron Cote Rotie “Madinière”

100% Syrah, partially destemmed and fermented in open, temperature-controlled vats for 3 weeks, with regular cap-punching and pumping-over. Malolactic fermentation finished in barrique with native yeasts and aged 18 months.

About

Owner & winemaker: Yves Cuilleron
Vineyards: 75ha, across seven appellations
Vineyard management: Sustainable
Soils: Granite, gneiss, schist, and alluvial clay
Grapes grown: Syrah, Viognier, Marsanne, Roussanne, Gamay, Petite Serine, Persan, Durif, Grenache
Annual production: 430,000 bottles

Quick facts:

  • The estate was founded in 1920 by Yves’s grandfather, Claude.
  • They’re not interested in pursuing organic or biodynamic certifications, preferring to farm according to their own methods: using the fewest possible treatments (3-5 per year), no insecticides, and only small amounts of organic fertilizer.
  • Beginning in 2015, Yves began bottling individual “lieux-dits,” which he sees as the equivalent to the grands crus and premiers crus of Burgundy.
  • “Without rigour, passion is not enough. And so I wanted to understand and control everything. To ensure my wines are totally ‘home made’, I have rejected off-the-shelf ideas, refused to copy others. Since the start, I have personally monitored every stage of production, from planting to bottling… In a nutshell, I focus on everything. That’s the price you pay for quality.” – Yves Cuilleron