Domaine Yves Cuilleron Cote-Rotie "Lieu dit Bonnivières" red 2020

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Domaine Yves Cuilleron Côte-Rôtie "Lieu dit Bonnivières" 2020 red wine:

La Revue du Vin de France (O. Poels, May 2023): 90/100. Made from visibly very ripe grapes, this Côte-Rôtie offers a fleshy palate with notes of dark fruits. The overall impression is spherical, generous, and slightly confit on the finish.

Guide Hachette 2024 (August 2023): 3*/3 and favorite. "Born from a mica schist slope facing east, this Bonnivières (named after its lieu-dit) has managed to preserve the freshness of the fruit despite the onslaught of a sunny vintage, and the jury was moved by such perfect balance. A dark robe precedes an equally intense nose of compote-like red and black berries, rosewood, and menthol. On the palate, the pleasure is complete, combining power, length, and fine acidity with tight, particularly tasty tannins. Delighted, one taster evokes "a walk in the forest," another "wild fruits that one bites into in a undergrowth." An exceptional red, to be savored just for itself.

Cave Yves Cuilleron: The winemaker:A reference in the northern valley, especially for its Condrieu. Established in Chavanay, Yves Cuilleron took over in 1987 the property created in 1920 by his paternal grandfather, then managed by his uncle Antoine. He has gradually expanded the domaine (70 ha today), planted at high density and managed very reasonably on the right bank of the Rhône (Condrieu, Côte-Rôtie, Saint-Joseph, Saint-Péray, and Cornas) and, since 2012, on the left bank (Crozes-Hermitage)."

Technical Sheet written by the domaine:

Origin: In the heart of the Côte-Rôtie appellation, in the municipality of Ampuis, lies the lieu-dit "Bonnivières," a beautiful slope facing "East" that preserves freshness, on which part of our old vines are planted.
"Bonnivières" replaces the cuvée "Terres Sombres," which was primarily produced with wines from this lieu-dit.

Terroirs: typical schists of the north of the AOP.

Grape Variety: Syrah.

Viticulture: vines planted at high density, 8000/10000 plants per hectare. Without insecticides, the number of treatments is limited based on the weather, and the very low input of fertilizers is exclusively organic, respecting the balance of the soils and the plant. Control of vigor and yields, leaf thinning, green harvesting for better maturation of the grapes.

Vinification: grapes are hand-harvested. In the cellar, sorting, crushing, and partial destemming. Fermentation in open tanks for about 3 weeks with temperature control, regular punching down and pumping over. Malolactic fermentation in barrels, with natural yeasts.

Aging: 18 months in barrels.

Style: Deep and concentrated wine. The nose is a bit tight but reveals notes of spicy dark fruits, sandalwood, graphite, and some smoky aromas. The palate has a beautiful purity, the balance is perfect, the mid-palate has a velvety touch characteristic of the vintage, and the beauty of the terroir brings a mineral freshness to this wine.

Cellaring: wine made for aging, a bit tough in its youth. It is advisable to wait 4 or 5 years and it can age for about fifteen years or more.

Pairing: game or powerful meat, duck confit Parmentier, duck breast, and caramelized endives.