Yves Cuilleron : Lieu-dit "Bonnivières" 2021

Characteristics and tasting advice for the Lieu-dit "Bonnivières" 2021 by Yves Cuilleron

Tasting

Nose
The bouquet opens with intense aromas of black fruits enhanced by spices, highlighted by nuances of sandalwood, graphite and subtle smoky notes, signatures of the Ampuis terroir.

Palate
The palate seduces with its balance and precision. The texture is silky, enveloping the palate with elegance, while the mineral freshness brings tension and straightness. The tannins, although present, are perfectly integrated, suggesting a promising aging potential.

Food and wine pairings
This Côte-Rôtie will ideally accompany characterful dishes, notably a game dish such as venison with cherries.

Service and aging
To be served between 16 and 18°C after a slight aeration in a decanter. Already accessible in its youth, this wine will fully reveal itself after a few years of rest in the cellar. It is advisable to wait at least 5 years before opening it, with an evolution potential until 2036.

A great Côte-Rôtie born from an emblematic terroir of Ampuis

The property

Created in 1920 in Chavanay, the Yves Cuilleron estate took a major turn in 1987 when Yves Cuilleron, an engineer by training, took over. From an initial vineyard of 3.5 hectares, the estate now extends over nearly 90 hectares, spread over prestigious appellations such as Condrieu, Côte-Rôtie and Saint-Joseph.

Yves Cuilleron strives to combine tradition and modernity: parcel vinifications, exclusive use of indigenous yeasts, and respect for the terroir are the pillars of his approach. Through his rigorous work, he has greatly contributed to the renaissance of the vineyards of the northern Rhône Valley, becoming a key figure in the region.

The vineyard

The Lieu-dit "Bonnivières" is located in the commune of Ampuis, at the very heart of the Côte-Rôtie appellation. This prestigious terroir benefits from an ideal exposure on east-facing slopes. The vines, rooted in mineral soil, give birth to wines imbued with tension and depth. The cultivation is respectful of the environment, conducted with a minimum of interventions: no insecticides, limited organic inputs, treatments reduced to the strict necessary.

Vinification and aging

The harvest is carried out manually at optimal maturity. The vinification, by parcel, uses exclusively indigenous yeasts. After a rigorous sorting, the grapes undergo partial destemming and crushing, then a three-week maceration in open vats for a slow and complete extraction of aromatic and phenolic compounds. The wine is then aged for 18 months in barrels, where it develops all its complexity.

Grape variety

100% syrah, the emblematic grape variety of the northern Côtes du Rhône, which expresses itself here with finesse, intensity and authenticity.