Yves Cuilleron : Les Pierres Sèches 2023

Characteristics and tasting notes for the 2023 Saint-Joseph "Les Pierres Sèches" by Yves Cuilleron

Tasting

Colour
The colour reveals a deep, brilliant red hue, enhanced by intense violet highlights that reflect its lovely concentration.

Nose
Expressive and remarkably clean, the bouquet reveals crisp aromas of black fruits such as blackcurrant and blackberry, mingled with notes of black pepper, violet and a delicate smoky touch. With aeration, nuances of tapenade and liquorice come through to enrich this olfactory palette.

Palate
The attack is supple and beautifully precise, introducing a well-balanced structure full of freshness. The juicy, fruity material harmonises with a mineral tension and remarkably fine tannins. The finish lingers on subtle spicy notes.

Food and wine pairing

This red wine pairs wonderfully with tender meats or poultry. It will particularly enhance a veal steak served with chanterelles and sautéed potatoes, or dishes featuring wild mushrooms and aromatic herbs.

Service and storage

For optimal enjoyment, this wine should be served at a temperature between 16 and 18°C. Approachable in its youth, it will reveal its full complexity over time and can be cellared until around 2031.

The elegance and freshness of a great wine from the Rhône Valley

The estate

Founded in 1920 by Claude Cuilleron, the estate has established itself as an essential reference in the northern Rhône Valley. Since 1987, Yves Cuilleron has been at the helm of the estate and has led a thoughtful expansion to reach today a vineyard of around 90 hectares spread across six prestigious appellations. Based in Verlieu, the estate stands out for a winemaking philosophy centred on respect for the terroir and a meticulous, plot-by-plot approach. Vinification favours minimal intervention, allowing the authenticity and typicity of each plot to express itself.

The vineyard

The grapes come from plots located on the steep hillsides in the north of the Saint-Joseph appellation. This terroir is characterised by shallow soils made up of sand and granite. The vines, planted at a high density ranging from 8,000 to 10,000 vines per hectare, thrive on terraces supported by traditional stone walls. The estate favours environmentally friendly viticulture, certified High Environmental Value, with entirely manual harvesting, the exclusive use of organic fertilisers and a complete absence of insecticides.

The vintage

2023 was marked by unusual weather conditions in the region. August saw a sixteen-day heatwave that temporarily halted sugar accumulation in the berries, while allowing phenolic ripening to continue. Water stress persisted right up to harvest, which was then accompanied by heavy rainfall in mid-September. Despite these challenges, yields proved generous.

Winemaking and aging

After rigorous sorting, the berries are crushed and partially destemmed. Alcoholic fermentation takes place in temperature-controlled open vats for around three weeks, relying solely on indigenous yeasts, with regular punching down and pumping over. Malolactic fermentation then takes place in barrels. Ageing continues moderately in oak for 16 to 18 months. Before bottling, the wine is clarified through traditional egg white fining, with no artificial filtration.

Grape variety

Syrah (100%).