2023 Cave Yves Cuilleron Saint-Joseph Digue Blanc Lieu-Dit

The 'Lieu-dit Digue' is a specific vineyard located on the steep south-facing slopes of Saint-Pierre-de-Bœuf, in the southern part of the Northern Rhône. Here, on a subsoil of pure granite and migmatite rock, white wines of great finesse and layering are born. The combination of altitude, perfect sun exposure and poor soils forces the vines to low yields and deep roots - an ideal basis for minerality, structure and aromatic precision. The microclimate is strongly influenced by the proximity of the Rhône river. The interplay of warm days and cool nights promotes the slow ripening of the grapes and contributes to an impressive balance between freshness and ripe fruit.

Roussanne in its most expressive form

This wine is 100% Roussanne – a grape variety that shows itself in its full complexity in Saint-Joseph. Roussanne is known for its aromatic richness, delicate acidity and ability to age. In this lieu-dit, this is fully expressed: the wine combines ripe fruit notes with floral elegance and an underlying salty-mineral structure typical of granite soils.

The grapes are harvested manually at optimum ripeness. Only the healthiest fruit is selected. Fermentation takes place with natural yeasts, without the addition of enzymes or culture yeasts, which ensures maximum preservation of the expression of terroir.

Maturation on wood and fine lees

After fermentation, the wine matures for eight months, partly in large wooden foudres and partly in barriques. This maturation takes place sur lie – on the fine yeasts – without bâtonnage. This gives the wine texture and depth without losing its tension and liveliness. The use of wood is subtle: supportive rather than dominant, and intended to add structure and deepen the aromatic complexity.

Smell, colour and flavour profile

The wine has a clear, golden yellow colour with a light green shimmer. On the nose it shows a refined interplay of white flowers, ripe peach, apricot and hints of roasted hazelnuts. Subtle spicy accents of fennel and thyme emerge after swirling, supported by a chalky minerality.

In the mouth the wine is full and silky, but always kept tight and fresh by a nice acidity. The structure is round but not heavy, with a long, pure finish in which hints of citrus, quince and lightly roasted almond subtly linger. The combination of ripeness, tension and length makes this a gastronomic white wine with great ageing potential.

A wine for the advanced enthusiast

'Lieu-dit Digue' is an expressive, precise and structured white wine that perfectly demonstrates what Roussanne can do on poor granite soils. This wine offers an alternative to white Burgundy for those looking for depth and texture, but with a different aromatic register. Thanks to its balance between richness and freshness, it is exciting both at a young age and after a few years of bottle ageing.

Serving advice and wine-food combinations

This Saint-Joseph Blanc is best enjoyed at 10 to 12°C and deserves a large glass to fully blossom. It is an ideal companion for dishes with complex textures and rich flavours.

Recommended combinations:

• Baked scallops with beurre blanc and lemon cream

• Grilled sea bass with fennel and saffron

• Creamy risotto with mushrooms and Parmesan cheese

• Slow cooked chicken with tarragon and white wine sauce

• Ravioli filled with lobster and a roasted pepper sauce

More about Yves Cuilleron

Yves Cuilleron represents the third generation of winemakers. Cave Cuilleron has existed since 1920. In 1987, the domain came into the hands of Yves through his grandfather and uncle. Together with François Villard, Yves Cuilleron is now one of the greatest talents in the northern Rhône. Wine Spectator calls him the leader of the new generation of winemakers in the Condrieu. Most of his vineyards are located in and around Chavanay, just south of Condrieu. In total, he has 59 hectares divided between Saint Joseph (Blanc), Saint Joseph (Rouge), Côte-Rôtie and Condrieu.

Yves has an important slogan... pick grapes as ripe as possible! He is a gourmet who loves good food and 'Les Vins Gourmand'. You can taste that in his wines. He makes his wines '100% maison'. Per plot or type of wine he monitors the Cuilleron style of the cuvée in question, without compromise. However, nothing is set in stone with him. He works on feeling, experience and continues to observe and adjust. He selects the fruit from the older and younger vines. He does the same with the different plots. He only blends different plots if there are sufficient synonyms or properties that complement each other.

In terms of winemaking, Yves goes his own way. He does not follow trends. For example, he does not work conventionally, not organically and not biodynamically, but according to his own philosophy aimed at obtaining healthy grapes. In doing so, he continuously observes in order to be able to intervene in time. He has been working sustainably for 20 years according to la lutte raisonnée; a sensible way of making wine without pesticides and artificial fertilizers. In the cellar he works with natural yeasts and prefers to use older foeders and barriques instead of steel tanks.