Yves Cuilleron, one of the finest domaines in the Rhône Valley.

To help you find and buy their wines: L'illustre domaine Yves Cuilleron's wine estate is called La Cave Yves Cuilleron; a superb production of white and red wines from the Rhône Valley, made from the grape varieties syrah and Viognier, , marsanne and Roussanne. Based in Chavanay, Yves Cuilleron offers outstanding Crozes-Hermitage, Condrieu, Saint-Joseph, Saint Péray and Côte-Rôtie. We mature for many vintages in our temperature-controlled cellar, available for online purchase and ready to be delivered to your home.

Which wines from Cave Yves Cuilleron should you buy ?

The winegrower vinifies numerous cuvées, from the simplest to the most complex, with the same exacting standards and always the same style of vinification.

The simplest are the IGPs as single-varietal wines (Syrah, Roussanne), intended to be enjoyed young. Next come the AOPs available in a range of cuvées, some made from blends of young vines on comparable soils, intended to be enjoyed without delay, particularly by restaurants that do not have cellars full of mature vintages, these areexcellent value for money. Then the cuvées from the same AOPs more sophisticated, from hillside plots often planted with older, less productive yet more concentrated vines, and therefore often aged longer in oak barrels. Finally, the cuvées exceptional, from the finest parcels and oldest vines, carefully vinified for outstanding ageing potential.

Buy according to your profile:

the beginner will move towards the first cuvées "Vignes d'à Côté", Labaya or Pierres Sèches to easily discover the domaine.

The enthusiast of whites will be able to compare the pure Roussanne or the “little” Saint-Péray “les Potiers” with the excellent Viognier in AOP Condrieu, “La Petite Côte”.

Theinformed enthusiast will further their discovery with the cuvées more structured, Madinière in Côte-Rôtie and Cavanos in Saint-Joseph.

thehighly discerning enthusiast will prefer the great cuvées single-parcel wines built for long ageing, such as Les Serines in Saint-Joseph and Bassenon or Bonnivières in Côte-Rôtie, provided you are prepared to wait and enjoy a slightly older vintage, these great cuvées are exceptional if given time to refine in the cellar.

Buy by occasion:

For red wines, the greater the complexity, the rarer and more unique the occasion, the more you should turn to the great cuvées for cellaring... in short, we'll take the prices in ascending order.

In aperitif, the cuvées Single-varietal IGP wines named “Les Vignes d’à Côté” are perfectly suited: light and fruity, they pair with everything... or with nothing at all, simply for the pleasure of easy drinking.

For a regular meal, the cuvées Mid-range AOP wines will be perfectly suited, thanks to their excellent pleasure-to-price ratio.

Finally, for a gourmet meal or a exceptional gift, don’t hesitate to open the great bottles cuvées, especially if they have had a little time to mellow in the cellar. They are made for great occasions and the most refined dishes !

Understand our selection of the various Cuilleron wines:

Red Wines:

- "Les Vignes d'à Côté" Syrah : the quintessential light, fruity red: aromatic without being overly concentrated, with subtle spicy notes. The Cuilleron signature is a guarantee of impeccable quality at an accessible price. Made from the young vines of the domaine, to be enjoyed within the following 3-4 years. The wine is aged for 8 months in oak barrels and vats (half and half).

- Crozes-Hermitage "Labaya" : A step up from a simple Syrah, the AOP Crozes Hermitage brings a little more structure to this red wine, which meets all the standards of the AOP within five years of the harvest. Lively red fruit, floral aromas and a supple, generous palate; the vintage effect (more or less dry) will be significant in Crozes-Hermitage. The vines are located in Mercurol and Beaumont-Monteux. Widely featured on Lyon restaurant wine lists for its easy-drinking appeal !

- Saint-Joseph "Les Pierres Sèches" : The Syrah used to produce the most approachable Saint-Joseph from Yves Cuilleron comes from the north of the AOP. This cuvée with aromas of crisp red fruit is lightly peppery on the palate and vinified for immediate pleasure, needing no time to reveal itself. It is approachable in its youth and shows the structure of its AOP from the very first year. The tannins are present yet perfectly controlled. It can also be cellared for 5 years to enjoy secondary aromas of undergrowth and leather.

- Saint-Joseph "Cavanos" : Let’s get down to serious business: this cuvée, best not enjoyed in its first 4 years, is a blend of separately vinified plots, all located to the north, towards Chavanay, the only muscovite granite terroir in the AOP. Freshness and minerality complete the perfect balance of black fruit (Morello cherry) and well-defined tannins.

- Saint-Joseph "Les Serines" : As its name suggests, this wine is made from vieilles vignes from a massal selection of Serines, the most respected of Syrah varieties, the original strain that yields little, but better! Deep, dense black colour, with aromas of ripe black fruit and subtle spice (white pepper). On the palate, the power is clearly present, tempered by freshness, giving it excellent ageing potential of 15 years or more.

- Côte-Rôtie "Madinière" : This is Cuilleron’s “Côte Brune”, sourced from parcels located in the north of the AOP, on schist terroirs. It contains 3% Viognier (to round off the edges, as they say :-). The nose is peppery, with beautifully ripe black fruit. The palate is fresh, structured and long. The balance of fruit and tannins allows it to be enjoyed in its early years, but it is after a few additional years that this Côte-Rôtie will fully reveal its potential. Keep for 10 to 15 years, depending on the vintage.

- Côte-Rôtie "Bassenon" this is Cuilleron’s “Côte Blonde”, in other words the southern Côte-Rôtie, the roundest expression, with its 10% Viognier. It comes from the Coteau de Bassenon, a gneiss terroir. It can be enjoyed young, but will fully reveal itself after 10 years of cellaring. All the finesse of the AOP is captured in this wine. cuvée : alluring, persistent nose (blackberry, flowers), fine, silky palate, refreshed by the minerality of the terroir.

- Côte-Rôtie "Bonnivières" It's the the ultimate, the cuvée single-parcel wine from Yves Cuilleron, the only one without Viognier, 100% Syrah. The vieilles vignes from the lieu-dit "Bonnivières" (located in Ampuis) face east; they therefore ripen late, preserving exceptional freshness in the wine. On the nose, all the hallmarks of a great Syrah: black fruits (blackcurrant, black cherry). Best avoided in the exuberance of its youth, this cuvée comes fully into its own after 15 years.

White wines:

- "Les Vignes d'à Côté" Roussanne : already far more than a “simple little white”, this is the Cuilleron winery’s versatile dry white wine. Its fleshy, juicy fruit appeals to everyone (citrus, white flowers), dry enough to accompany a meal, while always retaining that sun-filled southern character. Best enjoyed within 2–3 years of the harvest. It is aged for 8 months, two-thirds in oak barrels and one-third in tank, so as not to leave too strong an imprint. Offering fleshy, juicy fruit on the nose, with notes of citrus and white flowers, the palate is fresh and mouthwatering, with fruit carrying the wine through to the finish. A wine to enjoy in the youthfulness of its fruit-driven aromas.

- The Saint-Peray "Les Potiers" is an equal blend of Roussanne and Marsanne, aged for 9 months in oak casks (barriques and foudres). A nose of fresh fruit hints at lovely tension in the wine, while the palate reveals notes of candied lemon and mirabelle plum. Enjoy young, within 3–4 years.

- Condrieu "La Petite Côte" : the most straightforward Condrieu from domaine. 100% Viognier from parcels located in the heart of the appellation on muscovite granite soils. Aged for 9 months in French oak barrels and foudres. Aromas of fresh apricot and quince. The palate is generous and fresh, with impressive richness. Fine bitters extend the long finish. A wine to enjoy in the youthful expression of its fruit.

What are the characteristics of Yves Cuilleron wines ?

Red (Syrah) : the predominant violet aroma is clearly present in the simplest wines, but takes a few years to open up in the great ones. cuvées. Black fruits (blackberry, blackcurrant, cherry) and a few spices (pepper, etc.) follow on the nose. In an older vintage, leather and undergrowth, even truffle, take over from fruit that is more candied. On the palate, the fine tannins of Syrah predominate, becoming velvety with time. The great cuvées sourced from very specific parcels, where yields are usually very low but the grapes are remarkably rich and concentrated, have exceptional ageing potential. The more impatient may nevertheless begin to enjoy them after around 3–4 years.

White (Viognier, Marsanne, Roussanne) : These are whites “from the south” — in other words, “sun-drenched” — with richly aromatic noses shaped by the grape varieties as well as the élevage, yet always balanced by freshness, avoiding any sense of heaviness. This is something the winegrower cares deeply about: he has mastered the art of blending and élevage to preserve the wines’ tension, deftly avoiding the exotic softness sometimes found in certain Rhône whites.

How to enjoy Yves Cuilleron wines: serving and food pairings

Serving white wines: They are best enjoyed at around 10-12°C, and generally do not need decanting, as they are generous in aroma from the moment they are opened. The winemaker notes that his whites are not intended for long-term cellaring, even if the greatest cuvées will of course benefit from a few years in the cellar. But not too long all the same !

White food and wine pairings: These wines pair generously with fish in sauce, mature cheeses or blue-veined cheeses, and desserts made with ripe fruit, including exotic fruits. Condrieu offers an original match with asparagus (so difficult to pair!), foie gras, or a fruit dessert. A few examples suggested by Yves Cuilleron: his “petite” roussanne with oven-gratinated mussels, Saint-Peray with a seafood platter, and Condrieu as an aperitif with salmon toasts, foie gras, and cured ham.

Serving red wines: They are best enjoyed at around 16-17°C, and younger wines deserve decanting at least an hour in advance, if only to allow the aromas—often shy on opening—to emerge. Avoid decanting very old vintages, as they may fade, although opening them an hour beforehand will do them no harm.

Red wine and food pairings: Since all the reds are made from Syrah, with varying degrees of concentration, the range of culinary pairings is very broad. All meats, whether slow-cooked or grilled, pair perfectly with Crozes Hermitage, Saint-Joseph and Côte-Rôtie. With charcuterie, the simple fruit-driven character of "Vignes d'à Côté" is the preferred choice. The suggestions of Yves Cuilleron, a discerning gastronome: Crozes Hermitage will accompany roast capon; Saint-Joseph "Pierres sèches" a veal steak with girolles and sautéed new potatoes. For Saint-Joseph "Cavanos", choose a chorizo risotto or a poultry supreme. Saint-Joseph "Les Serines", after 10 years of patience, will relish the power of mature red meat. For Côte-Rôtie "Madinière", a rack of lamb in a crust. Côte-Rôtie "Bassenon" will accompany a honey- and thyme-confit lamb shank, and finally Côte-Rôtie "Bonnivières" deserves nothing less than a venison civet with morello cherries.

Service mistakes to avoid:

- Serving red wines above 17°C: this would make the alcohol stand out too much

- Do not aerate red wines: at first, the wine may seem closed due to a lack of oxygen, meaning you may only truly enjoy the last part of the bottle !

- Serving white wines when they are too old (and therefore beginning to oxidize) appeals to a minority (those who enjoy empyreumatic notes); most prefer the freshness of youth. These grape varieties do not need long cellaring to express themselves; they are naturally generous.

- For all wines, as a general rule, serve in tulip-shaped glasses rather than flared ones, to fully appreciate their aromas.

What is the history of Yves Cuilleron? His philosophy ?

1920 : The domaine family wine estate was founded by Claude Cuilleron, Yves’s grandfather.

1960 : Antoine Cuilleron, Yves’s uncle, took over before handing the reins of the family’s 3.5 hectares to Yves 27 years later.

1987 : This is truly where the domaine begins its ascent toward the elite of Northern Rhône viticulture. Yves Cuilleron gradually built a solid reputation as a great winemaker as his domaine to the many appellations neighboring Condrieu and Saint-Joseph, the two historic appellations of the domaine.

From 3 to nearly 90 hectares in 35 years, Yves Cuilleron now vinifies around thirty cuvées different, across some ten appellations, both red (Syrah) and white (Viognier, Roussanne, Marsanne). Yves Cuilleron has a highly personal vision of the vine: he does not wish to follow specific vineyard management trends or adhere to certifications (organic or biodynamic farming). His philosophy is simple: "produce the finest grapes possible". He practices sustainable viticulture, in which observing the development of each vine throughout the year is paramount. His vineyard practices are fully aligned with this philosophy: he does not rule out any essential treatment, while systematically seeking to limit them through qualitative, preventive viticultural techniques. For example, regular leaf thinning and green harvesting ensure maximum aeration and therefore reduce susceptibility to disease. Harvesting is carried out exclusively by hand, and alcoholic fermentations are conducted with natural yeasts, without the addition of other oenological products. Yves Cuilleron does not seek to make “a perfect wine”, but rather a wine shaped by its terroir and its vintage, with its own typicity. For this reason, he favours plot-by-plot vinification (or blends of similar plots, to remain realistic), so that the specific terroir of each site can be expressed in the wine it produces. Only afterwards, through tasting, does he decide whether or not to create coherent blends.

For several years now, Yves Cuilleron has been gradually handing over the reins to his son Edgar, who continues to bring the “Cuilleron touch” to this treasure of the Rhône Valley.

Where is the Yves Cuilleron winery located ?

The roots of this domaine flagship of the Northern Rhône Valley are located in Chavanay in the Loire department, at the lieu-dit Verlieu. It lies a few kilometres south of the villages of Ampuis and Condrieu, the respective capitals of the Côte-Rôtie and Condrieu AOCs.

The terroir is either schistose (to the north, broadly speaking, the “Côte Brune”) or granitic (to the south, in general terms, the “Côte Blonde”), and the vines are planted mainly on hillsides, making them very difficult to tend. Several stonemasons are in fact employed full-time to maintain the chaillets (the dry-stone walls that support the terraces on which the vines are planted).

The often due-south exposure gave Côte-Rôtie its name, and it also imparts its sun-kissed character to the wines, even though the influence of the river—the Rhône, of course—and the altitude help offset this, bringing the freshness so envied by winegrowers farther south who do not enjoy the same advantage !

Why buy wines from domaine Cuilleron ?

Because we love them, and because we believe these wines fully deserve a place in your cellar! But as some of our customers have told us, "we are not objective, since we have tasted and selected them to sell: we have a vested interest. This is why we prefer to “champion” our selection with reviews from leading guides, who are more objective than we are:

Guide RVF des Meilleurs Vins de France 2026 (Sept. 2025): 1★/4 (Buy with complete confidence). The dynamic and enterprising Yves Cuilleron has been forging his own path since 1987. He has never stopped developing the domaine which today extends over 90 hectares in the leading appellations of the northern Rhône Valley, complemented by a négociant activity. The style of the wines has become more refined in recent years, with an increasing emphasis on the terroirs.

Guide Bettane + Desseauve : 3★/5 (High Quality). Yves Cuilleron is the most important winegrower-producer in the entire Northern Rhône. LOne of the benchmark names in the Rhône Valley.

Browse our selection of fine wines by Yves Cuilleron: