Yves Cuilleron : Les Rousses 2025

Characteristics and tasting notes of the "Les Rousses" 2025 cuvée by Yves Cuilleron

Tasting

Appearance
The wine reveals a bright, golden hue.

Nose
Expressive, the bouquet unveils aromas of white flowers and white-fleshed fruits such as pear and peach. These mingle with subtle notes of almond, citrus and honey.

Palate
Ample and generous, the palate offers a lovely smoothness, perfectly balanced by a delicate mineral freshness. The finish is persistent, underlined by light spicy touches and a fine bitterness.

Food and wine pairings

Ideal with a fillet of cod with confit tomatoes and lemon sauce, this white wine also pairs wonderfully with roast poultry, hard cheeses or lightly spiced Asian dishes.

Serving and cellaring

For an optimal tasting experience, it is recommended to serve this wine at a temperature between 11 and 12°C. The "Les Rousses" 2025 cuvée can be cellared and enjoyed until around 2031.

The elegance and freshness of a white Crozes-Hermitage from Domaine Yves Cuilleron

The estate

Founded in 1920 by Claude Cuilleron in Verlieu, the family estate has established itself as a benchmark of the Rhône Valley, in France. Since 1987, Yves Cuilleron has been at the helm of the property. Starting from just a few hectares, he has extended the vineyard across the finest northern crus. A staunch advocate of demanding viticulture, currently in organic conversion, he strives to produce grapes of impeccable quality. His philosophy is to intervene as little as possible, allowing the identity of each terroir to express itself through authentic wines.

The vineyard

The grapes come from the Crozes-Hermitage appellation, on the left bank of the river. The vines are planted in the south of the appellation, on alluvial terroirs made up of clay-limestone and fluvio-limestone soils. This specific terroir, worked by hand, gives the berries a beautiful minerality that balances the natural richness of the grape variety.

Winemaking and aging

The "Les Rousses" 2025 cuvée is crafted using traditional methods. After manual harvesting and direct pressing, alcoholic and malolactic fermentations take place using indigenous yeasts, directly in barrels. The wine is then aged for nine months on fine lees, with regular bâtonnage, in Burgundy barrels and foudres, before undergoing light filtration prior to bottling.

Grape variety

Marsanne (100%).