2025 Cave Yves Cuilleron Viognier Les Vignes d'à Côte

The grass-covered vineyards, designed to prevent erosion, are located in the town of Chavanay. The terroir is granite and alluvial. Without the use of insecticides or pesticides, the treatment of the vines depends on the weather. There is hardly any addition of artificial fertilizer; if fertilizer is used, it is exclusively organic. Yves Cuilleron respects the balance of the terrain and the grapevine. During the growth of the grapes, they are closely monitored to achieve the highest possible yield. Excess foliage is removed to ensure better ripening of the grapes. Although this is done mechanically, manual labor is preferred.

The Les Vignes d'à Côte has a bright golden-yellow color in a hot glass. It is typical Viognier: Aromatic, ripe yellow fruit, apricot, nectarine, and hints of violets. On the palate, tasty and round, wonderfully smooth, dry but not too tight, delightfully soft, with a hint of spiciness and some tasty bitterness in the finish. A delicious aperitif wine or to accompany a light meal.

Delicious as an aperitif, lovely with a salad with boiled egg and asparagus, with smoked salmon on toast, but also pairs well with white meat.

More about Yves Cuilleron

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

Yves has an important slogan... picking the ripest grapes possible! He is a gourmet who loves good food and 'Les Vins Gourmand'. You can taste this in his wines. He makes his wines '100% maison'. For each plot or type of wine, he guards the Cuilleron style of the specific cuvée, without compromise. However, nothing is set in stone for him. He works by intuition and 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 fruit from different plots if there are sufficient synonyms or characteristics that complement each other.

When it comes to winemaking, Yves goes his own way. He does not follow trends. For instance, he does not work conventionally, organically, or biodynamically, but rather according to his own philosophy aimed at obtaining healthy grapes. In doing so, he observes continuously to be able to intervene in a timely manner. 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 using older foudres and barriques instead of steel tanks.