Cuilleron Syrah has a lovely acidity and full body, with aromas of fresh red and black fruits (blackberries, raspberries, dark cherries) and delicate spices give a lovely expression of a cooler climate Syrah.
Perfect accompaniment to grilled meat (especially lamb) and charcuterie.
Cave Cuilleron is, above all, a family estate. A passion for wine has been in our genes for three generations. Let’s draw the company’s timeline through some key dates.
Yves pays extra-special care to the quality of his vines, and rejects “off-the-shelf ideas”. His vision of viticulture is highly personal: not conventional, not organic, and not biodynamic. He has a simple philosophy: “Grow the best possible grapes.”
As our vineyards cannot be mechanised, much labour is required and the vines receive “haute couture” treatment. Careful management of the growth cycle is another hallmark of distinguished savoir-faire. Low vine vigour, leaf-thinning and green harvesting allow maximum ventilation, reduce sensitivity to disease, and improve grape quality. All our grapes are grown to integrated methods and carry no certification labels – in other words, no standards or regulations constrain our conception of wine.
This approach to grape-growing takes the form of respectful manual treatment. We carry out the fewest treatments possible – three to five per year. No insecticides and only small amounts of organic fertiliser define a unique method that deeply respects the balance of our soils. Such consideration is essential, and a prerequisite for a promising future.
The northern Rhône Valley: a stretch of wine country where the river sets the tempo. The river shapes a fold of land that hugs the vineyards and confers their authenticity, their point of origin. Narrow gorges, sheer slopes, tremendous terraces. Amid this arresting geography, the vines stand firm and offer sumptuous wines. The Rhône has given Cuilleron the vigneron his home port, and his plantations drink deep in its exceptional bank.
Nature does nothing by chance. In this steep-sided part of the Rhône Valley, the first vine-leaf imprints date back seven million years. Vienne was already famed for its wines in the second century BC. Vines grew on the uplands, where the soil was thinnest. There is a pleasing geological unity here, dominated by granite. On the west bank (Côte-Rôtie), the gneiss and micaceous schists make for rugged landscapes; the granite and alluvium (Condrieu and Saint-Joseph) have produced softer scenery.
On the east bank, there is the same subsoil in the central part of the vineyards. In the north and south, the vineyards sit chiefly on Quaternary alluvial terraces comprising Pliocene or Miocene clay-rich sediments.
Viticulture : Naturel cover cropping to avoid erosion. No insecticides with respect of soil and vine balance, few treatments (depending on weather and the necessary) and small amount of organic fertilizer. Vigour and yield control, leaf-thinning and green harvesting to promote grape ripening. Disbudding on the spring.
Vinification :lot harvest and vinification. The grapes are hand-picked; and then sorted, crushed and partial destemmed in the cellar. Fermented in open top, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Alcoholic fermentation in vats with native yeasts and malolactic fermentation in barrels.
Maturing : 7 months with 50% in barrels 50% in stainless steel tanks.
Cuilleron Syrah – Hay Wines
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