Yves Cuilleron
Les Vignes D’à Côté 2019
Northern Rhône, France

$30.00

Fruit
Earth
Body
Tannin
Acid
Alcohol

Style: Red: Dark fruits, spice, medium bodied

Producer: Yves Cuilleron

Region: Northern Rhône, France

Grape: Syrah

Vintage: 2019

Soil: Granitic and alluvial

Farming: Biodynamic

Oak: 7 months with 50% in barrels 50% in stainless steel tank

Alcohol: 13%

Glassware: Syrah Stem

Decant: 30 minutes prior to drinking

Serving Temperature: 16 – 18°C

The Wine:

Syrah (see-rah) also known as Shiraz in Australia & New Zealand, is the red wine grape that rules the Northern Rhone Valley. Syrah is one of world’s most popular and widely planted red wine grape varieties yet more Syrah is planted in France, than in any other country.

Syrah is the only red grape allowed by AOC rules in the appellations of Cote Rotie and Hermitage. Syrah grapes are an offspring of two ancient varietals. It was created when Dureza, a dark skinned berry was crossed with Mondeuse Blance, a white skinned grape. This is thought to have first occurred on the west bank of the Rhone.

No insecticides or pesticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation. Mechanisation is possible, but manual work is preferred.

Grapes are hand-picked, then sorted, de-stemmed and crushed. Alcoholic fermented with native yeasts in open vats, and macerated for about 2 weeks and spending 7 months in 50% in barrels 50% in stainless steel tank.

Sebastian Crowther MS

Out of stock

Producer Profile

The Rhone Valley is a key wine-producing region in the southeast of France. It follows the north–south course of the Rhone river for almost 150 miles (240km) from Lyon to the Rhone Delta near the Mediterranean coast.

The length of the valley means that Rhone wines are the product of a wide variety of soil types and mesoclimates. The region's wine-producing areas cover such a distance that there is a widely accepted division between its northern and southern parts. Rather neatly, they are separated by a gap of 25 miles (40 km) between the towns of Valance and Montelimar, in which almost no vines are grown.

For three generations, wine has been part of the Cuilleron family history. Yves’ paternal grandfather established the estate in 1920, and in 1947 he began selling his wine bottled. In 1960, uncle Antoine Cuilleron became the manager of the estate. After returning from military service in Alsace, and, through tastings and restaurant outings with friends, Yves really caught the wine bug! When Antoine retired, and with no successor lined up, selling the estate was a viable option for the Cuilleron family, without a moment’s hesitation Yves took over from his uncle in 1987 and decided to settle in Verlieu, his mother’s home village.
“Wine had brought me back to the vines – and from then on, I couldn’t imagine being anything but a vigneron.”

Description

Review

Style: Red: Dark fruits, spice, medium bodied

Producer: Yves Cuilleron

Region: Northern Rhône, France

Grape: Syrah

Vintage: 2019

Soil: Granitic and alluvial

Farming: Biodynamic

Oak: 7 months with 50% in barrels 50% in stainless steel tank

Alcohol: 13%

Glassware: Syrah Stem

Decant: 30 minutes prior to drinking

Serving Temperature: 16 – 18°C

The Wine:

Syrah (see-rah) also known as Shiraz in Australia & New Zealand, is the red wine grape that rules the Northern Rhone Valley. Syrah is one of world’s most popular and widely planted red wine grape varieties yet more Syrah is planted in France, than in any other country.

Syrah is the only red grape allowed by AOC rules in the appellations of Cote Rotie and Hermitage. Syrah grapes are an offspring of two ancient varietals. It was created when Dureza, a dark skinned berry was crossed with Mondeuse Blance, a white skinned grape. This is thought to have first occurred on the west bank of the Rhone.

No insecticides or pesticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation. Mechanisation is possible, but manual work is preferred.

Grapes are hand-picked, then sorted, de-stemmed and crushed. Alcoholic fermented with native yeasts in open vats, and macerated for about 2 weeks and spending 7 months in 50% in barrels 50% in stainless steel tank.

Sebastian Crowther MS