Yves Cuilleron : Lieu-dit "Bonnivières" 2022

Characteristics and tasting advice for the Lieu-dit "Bonnivières" 2022 by Yves Cuilleron

Tasting

Nose
The aromatic bouquet reveals notes of spicy black fruits, accompanied by aromas of sandalwood, graphite and subtle smoky touches characteristic of the Ampuis terroir.

Palate
On the palate, this wine reveals a pure and balanced structure. Its velvety texture envelops the palate while its mineral freshness brings tension and elegance. The tannins, present but melted, promise a great aging potential.

Food and wine pairings

This Côte-Rôtie will pair perfectly with game dishes, particularly deer game with cherry.

Service and aging

To fully appreciate the Lieu-dit "Bonnivières", serve it between 16 and 18°C after a slight decanting. Although appealing in its youth, this wine will gain in complexity over time. It is preferable to wait 5 years before tasting it and it can flourish until around 2037.

An exceptional Côte-Rôtie from the emblematic terroir of Ampuis

The property

Founded in 1920, the Yves Cuilleron estate, located in Chavanay in the Rhône Valley, is today managed by Yves Cuilleron, who took over in 1987. Initially 3.5 hectares, the vineyard now extends over 90 hectares, covering prestigious appellations such as Condrieu, Côte-Rôtie, and Saint-Joseph. Yves, an engineer by training, combines tradition and innovation, favoring indigenous yeasts and parcel vinification. His contribution to the revival of the vineyards of the Northern Rhône and his commitment to the expression of the terroir make him an emblematic figure of the region.

The vineyard

The Lieu-dit "Bonnivières" is located in the municipality of Ampuis, in the heart of the Côte-Rôtie appellation. This exceptional terroir benefits from an ideal exposure on the east-facing slopes. The vines are rooted in a soil that gives the wine its characteristic minerality. The cultivation is carried out with a minimum of treatments, without insecticides and with limited inputs of organic fertilizers.

Vinification and aging

For the Lieu-dit "Bonnivières", the grapes are harvested manually at optimal maturity. Parcel vinification is carried out with indigenous yeasts. After sorting, crushing and partial destemming, a three-week maceration in open vats allows for the extraction of color and aromas. The wine is then aged for 18 months in barrels, thus developing its aromatic complexity.

Grape variety

100% Syrah, the emblematic grape variety of the northern Côtes du Rhône, which here expresses all its nobility and finesse.