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Domaine Yves Cuilleron Condrieu 'Petite Côte' 2018, Rhône, France 75cl

Domaine Yves Cuilleron


Dry white wine, 75cl. Full bodied 100% Viognier from Rhône, France. 13.5% ABV.

The grapes for the Petite Côte are grown on muscovite granite soils located in the centre of the Condrieu appellation. It enjoys a south/south-easterly terraced exposure, and sustainable cultivation by hand. Following harvesting and manual sorting, the grapes are pressed and settled. They then undergo alcoholic fermentation in barrique barrels, without racking, but with regular stirring. Malolactic fermentation is carried out in barrique barrels with native yeasts. Lastly, the wine is matured on the lees for 9 months in barrique barrels. The wine should be drunk while young and fruity, revealing all its seductively fruity notes. Honeyed touches lend a little sweetness to this gourmet, fresh, spicy wine which finishes with an attractive bitterness. SWA Gold Medal.

Tasting notes from the judges of the Sommelier Wine Awards 2020

'Lovely layers of complexity with soft, ripe white fruits replacing mineral flavours on the mid-palate before these return to dominate the finish with some spicy white pepper.' Charlie Carter, L'Atelier du Vin. 'A perfumed style with intense peach and white rose and a dense core of ripe melon and apricot, and an array of spices and herbs to add complexity.' Valentin Radosav, Gymkhana Restaurant London.

Producer Profile Domaine Yves Cuilleron

Yves is one of the region's flagship producers. In the space of just a few years, and the fruit of hard work and passion, he has transformed his small family property into a highly prestigious estate, widely respected for its traditional methods, its single-parcel cuvées and their fine expression of terroir. Yves Cuilleron likes good food and fine wine, and makes no secret of this. Viticulture has been in his blood for three generations so it was only natural for him to take over the family vineyard in 1987. His grandfather, Claude Cuilleron planted the plot in 1920 and began bottling his own wine in 1947. Yves initially favoured a mechanised approach but his love of good wine led him back to a more traditional approach. He does not hold any certifications but his vineyards are tended meticulously with the goal of producing the best possible grapes. All the work is carried out by hand and chemical additives are prohibited. In the winery, vinification is traditional. Yves Cuilleron strives for overall harmony in his wines which are known for their elegant expression and finesse.

Suggested food pairing
It will accompany delicacies such as salmon carpaccio


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