Yves Cuilleron : Madinière 2024

Characteristics and tasting notes of the Côte-Rôtie "Madinière" 2024 by Yves Cuilleron

Tasting notes

Colour
The colour reveals an intense deep red hue.

Nose
Subtle and harmonious, the bouquet reveals aromas of stewed black fruits and stone fruits, enhanced by floral notes, peppery spices and a delicate touch of oak.

Palate
Fleshy and full-bodied, the palate offers a lovely freshness carried by the grape's natural acidity. The smooth, velvety tannins structure the palate through to a persistent and remarkably long finish.

Food and wine pairing
This red wine pairs perfectly with flavourful meats such as a rack of lamb in crust, roast duck or veal fillet mignon. It also goes wonderfully with white meat served with eggplant caviar.

Service and storage
For optimal tasting, this Côte-Rôtie "Madinière" 2024 should be served at a temperature between 16 and 18°C. Approachable in its youth, this wine has excellent aging potential and can be kept until at least 2034.

The elegance and precision of a Côte-Rôtie wine

The estate
Founded in 1920 by Claude Cuilleron, the family estate is today led by Yves Cuilleron, who took over in 1987. Located in Chavanay, in the heart of the northern Rhône Valley, the estate grew from 3.5 to approximately 75 hectares under his leadership. The winemaker practices tailored viticulture, rejecting mechanization and insecticides in favor of rigorous manual work. This demanding philosophy makes it possible to produce cuvées that faithfully reflect the richness of their terroirs.

The vineyard
Originating from the northern part of the Côte-Rôtie appellation, this cuvée comes from four hectares of south-southeast-facing vines. The terroir is distinguished by its schist soils, typical of this sector. Planted at high density, the vines benefit from meticulous care, without the use of insecticides, with light applications of organic fertilizer and the systematic practice of green harvesting to ensure optimal ripening of the berries.

Winemaking and aging
After an entirely manual harvest and rigorous sorting, the grapes for this wine are crushed and partially destemmed. Maceration takes place in temperature-controlled open vats for three weeks, punctuated by regular punching down and pumping over. Alcoholic and malolactic fermentation are carried out exclusively using indigenous yeasts. Finally, the wine benefits from an extended eighteen-month aging period in oak barrels.

Grape varieties
Syrah, Viognier.