2025 Cave Yves Cuilleron Viognier Les Vignes d'à Côte
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How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Fuller than most white wines from ; 13.5% alcohol.
Acidity: medium. from the temperate climate of .
Aromas: flowers, stone fruit and tropical fruit, typical of
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Log inThe 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.
Character
The wine
- 100%
Origin
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Wine features
Yves Cuilleron represents the third generation of winemakers. Cave Cuilleron was founded in 1920. In 1987, the domain came into the hands of Yves through his grandfather and uncle. Together with François Villard, Yves Cuilleron is today 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 in and around Chavanay, just south of Condrieu. In total, it has 59 hectares divided between Saint Joseph (Blanc), Saint Joseph (Rouge), Côte-Rôtie and Condrieu.
Yves has an important slogan... picking grapes as ripe as possible! He is a gourmand who loves good food and 'Les Vins Gourmand'. You can also taste that in his wines. He makes his wines '100% maison'. For each plot or type of wine, he monitors the Cuilleron style of the relevant cuvée, without compromise. However, nothing is certain with him. He works on feeling, experience and continues to observe and adjust. He selects the fruit from the older and younger canes. He does the same with the different plots. He only blends different plots if there are enough synonyms or properties that complement each other.
In terms of winemaking, Yves goes his own way. He doesn't follow trends. He does not work conventionally, not organically and not biodynamically, but according to his own philosophy aimed at obtaining healthy grapes. 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 winemaking without pesticides and fertilizers. In the cellar he works with natural yeasts and prefers to use older casks and barriques instead of steel tanks.
Aromatisch en gul van geur met rijp geel fruit zoals abrikoos en nectarine, florale accenten van viooltjes en een ronde, soepele mond met een subtiele kruidigheid en aangename bittersmaak. Daardoor werkt deze Viognier prachtig bij gevogelte en wit vlees, bij vette vis zoals gerookte of licht gebakken zalm en bij salades met gekookt ei of asperges omdat de volle fruitigheid en zachte textuur zowel tegen vetten opboksen als frisse vinaigrettes aanvullen; probeer hem bij gegrild of langzaam geroosterd kippenvlees, pan‑seared of lichtgerookte zalm en gestoomde of gegrilde asperges met een romige of citrussaladevinaigrette.
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