Domaine Name CUILLERON Family/Owners Name Yves CUILLERON How many years has the family owned the domaine? 1920 (3 generations) How many hectares of vines are leased? 0 How many hectares of vines are owned? 59 ha Are your vineyards or wines Organic or Biodynamic Lutte raisonnee Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When? Describe your vineyard management practices (e.g. lowintervention, organic, biodynamic, standard, etc.). PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? How do you fertilize? Vine work: Phytosanitary treatments and grass crushing apart, all work is done by hand. Highquality work is labour-intensive. Low vine vigour, and the removal of leaves and unripe grapes, permit maximum aeration and reduce vulnerability to diseases. This is a natural way to protect vines and also limit treatments. Soil maintenance and fertilisation are part of a longterm policy. To sustain vine cultivation, it is necessary to protect fauna and flora as well as organic and physical equilibria. The topology of our vineyards and the risk of erosion make it difficult to work the soil. We are therefore forced to use weedkillers. However, product selection is based on toxicological ratings, and we restrict application to the vine s growth phase. To maintain low vigour, we give our vines very little fertiliser. We use organic fertilisers. Phytosanitary treatment: Every year, we draw up a treatment schedule and then adapt applications to climatic conditions and the vines needs. We aim to apply as few treatments as possible on average, we perform three to five a year. It is important to alternate the active ingredients (such as sulphur and copper) to achieve maximum efficiency with minimum product. Product selection is based on toxicological ratings (for user and environment) but also on activeingredient dosage. We do not want to jeopardise our vineyards future. Since summer 2012, the estate has been equipped with its own system to treat wastewater soiled by phytosanitary products. This facility was designed to satisfy changing regulations and guidelines from France's Environment Ministry. Cave Yves Cuilleron is thus once again a local pioneer in this business sector. Use of biotechnology: in most of our plots, we have used no insecticide for over 20 years. In some
problematic areas, we now control pests with sexual confusion, a practice that respects the environment and the vineyards auxiliary wildlife.
WINE 1 SAINT JOSEPH ROUGE «L AMARYBELLE» Syrah Alc. 12.5% by Vol # of bottles produced 34 000 bottles Grams of Residual Sugar hillside terraces sandy, granitic, shallow Average vine age (per vineyard) 20-40 years 8000-10000 vines/ha Approximate harvest date(s) PLEASE SHARE ANY NOTES ABOUT Manual harvest HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE % whole cluster, % destemmed partially destemmed Fermented in open, temperature-controlled vats. Malolactic-fermented in barrels Duration of cuvaison 3 weeks Please share notes about winemaking process for this regular cap-punching and pumping-over 16 months
WINE 2 CONDRIEU AYGUETS Viognier Alc. 11.5% by Vol # of bottles produced 2 000 bottles 500 ml Grams of Residual Sugar 110 g/l Vineyard/lieu dit name(s) and locations Approximate harvest date(s) PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE Please share notes about winemaking process for this south-facing terraces muscovite-rich granite 8000-10000 vines/ha mid-october to mid-november botrytised grapes are hand-picked with several sorting stages Pressing, settling 8 months
WINE 3 CÔTE-RÔTIE «BASSENON» 90% syrah, 10% viognier Alc. 12.5% by Vol # of bottles produced 9 000 bottles Grams of Residual Sugar 0 south-facing terraced vines on Coteau de Semons granite and gneiss 8 000-10 000 vines/ha PLEASE SHARE ANY NOTES ABOUT Manual harvest HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE % whole cluster, % destemmed partially destemmed Open, temperature-controlled vats Malolactic-fermented in barrels Duration of cuvaison 3 weeks Please share notes about winemaking process for this regular cap-punching and pumping-over. 16 months
WINE 4 IGP COLLINES RHODANIENNES SYRAH «LES CANDIVES» Syrah Alc. 13% by Vol # of bottles produced 8 000 bottles granitic, shallow PLEASE SHARE ANY NOTES ABOUT Manual harvest HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE % whole cluster, % destemmed Destemmed Open vats Duration of cuvaison 2 weeks 8 months
WINE 5 CONDRIEU «LES CHAILLETS» Viognier Alc. 14% by vol # of bottles produced 17 000 bottles Grams of Residual Sugar south/southeast-facing terraces muscovite-rich granite 8 000-10 000 vines/ha Duration of contact with lees Please share notes about winemaking process for this Pressing ; Regular stirring
WINE 6 IGP COLLINES RHODANIENNES MARSANNE Marsanne Alc. 14% By Vol # of bottles produced 18 200 bottles PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE Duration of contact with lees Please share notes about winemaking process for this granite, alluvium Manual harvest temperature-controlled stainless-steel vats 6 months Settling Vats and barrels 6 months
WINE 7 IGP Collines Rhodaniennes Roussanne Roussanne Alc. 12.5% bu vol # of bottles produced 15 000 bottles granitic PLEASE SHARE ANY NOTES ABOUT Manual harvest HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE temperature-controlled stainless-steel vats Duration of contact with lees 6 months Please share notes about winemaking process for this Settling Vats and barrels 6 months
WINE 8 IGP Collines Rhodaniennes Syrah Syrah Alc. 13% by Vol # of bottles produced 65 000 bottles granitic, alluvial PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest % whole cluster, % destemmed Destemmed Open vats Vats and barrels 8 months WINE 9 IGP Collines Rhodaniennes Viognier Viognier Alc. 14% by vol # of bottles produced 36 000 bottles PLEASE SHARE ANY NOTES ABOUT HARVEST Duration of contact with lees Please share notes about winemaking process for this granite, alluvium Manual harvest temperature-controlled stainless-steel vats 6 months Settling Vats and barrels 6 months
WINE 10 SAINT-JOSEPH BLANC «LE LOMBARD» Marsanne Alc. 13.5% by vol # of bottles produced 8 200 bottles Average vine age (per vineyard) PLEASE SHARE ANY NOTES ABOUT HARVEST Duration of contact with lees Please share notes about winemaking process for this facing east/southeast, on the slopes of "Côteau de Verlieu" sandy, granitic 40 years 8 000-10 000 vines/ha Manual harvest Regular stirring.
WINE 11 Saint Joseph Blanc Lyseras marsanne and roussanne Alc 13,5% by vol # of bottles produced 16 000 bottles south/southeast-facing vines on the hillsides sandy, granitic 8 000-10 000 vines/ha PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest Duration of contact with lees Please share notes about winemaking process for this Regular stirring
WINE 12 Cote Rotie La Madiniere Syrah Alc. 12.5% by vol # of bottles produced 15 000 bottles south/southeast facing schist 8,000-10,000 vines per hectare PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest % whole cluster, % destemmed partially destemmed Alcoholic fermentation in temperature-controlled open vats Malolactic-fermentation in barrels Duration of cuvaison 3 weeks Please share notes about winemaking process for this regular cap-punching and pumping-over. 16 months
WINE 13 CONDRIEU «LA PETITE CÔTE» Viognier Alc. 14% by vol # of bottles produced 36 000 bottles PLEASE SHARE ANY NOTES ABOUT HARVEST Duration of contact with lees south/southeast-facing vines in terraces muscovite-rich granite 8 000-10 000 vines/ha Manual harvest Please share notes about winemaking process for this Settling
WINE 14 SAINT PÉRAY «LES POTIERS» marsanne and roussanne Alc 14% by vol # of bottles produced 8 500 bottles southwest-facing slopes pebble-rich alluvium PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest Alcoholic and malolactic fermentations in barrels Duration of contact with lees Please share notes about winemaking process for this Regular stirring during the ageing
WINE 15 SAINT-JOSEPH ROUGE «LES PIERRES SÈCHES» Syrah Alc. 12.5% by vol # of bottles produced 59 000 bottles Vineyard/lieu dit name(s) and locations a selection of vines on the hillsides of Chavanay commune sandy, granitic, shallow 8,000-10,000 vines per hectare PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest % whole cluster, % destemmed partially destemmed Alcoholic fermentation in open temperaturecontrolled vats Malolactic fermentation in barrels Duration of cuvaison 3 weeks Duration of contact with lees Please share notes about winemaking process for this regular cap-punching and pumping-over. 16 months
WINE 16 VIN DE FRANCE BLANC «ROUSSILLIÈRE» viognier, marsanne and roussanne. Alc. 12% by vol # of bottles produced 3 000 bottles of 500mL Grams of Residual Sugar 90 g/l Granitic PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest Alcoholic fermentation in vats and barrels Please share notes about winemaking process for this the bunches are picked when overripe, and the botrytised and desiccated grapes are selected. After pressing, the most is left to settle. Very slow fermentation all through the winter Bottled before summer.
WINE 17 SAINT JOSEPH ROUGE «LES SERINES» Syrah Alc 13% by vol # of bottles produced 12 000 bottles south/southeast-facing hillside terraces granitic, shallow 8 000-10 000 vines per hectare PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest % whole cluster, % destemmed partially destemmed Alcoholic fermentation in open, temperaturecontrolled vats Malolactic fermentation in barrels Duration of cuvaison 3 weeks Please share notes about winemaking process for this regular cap-punching and pumping-over. 16 months
WINE 18 IGP Collines Rhodaniennes Syrah Signé 85% syrah, 15% viognier Alc 12.5% by vol # of bottles produced 3 300 bottles Vineyard/lieu dit name(s) and locations vines in Chavanay commune granitic, shallow 8 000-10 000 vines per hectare PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest % whole cluster, % destemmed Destemmed Open vats Duration of cuvaison 2 weeks 8 months
WINE 19 CÔTE-RÔTIE «TERRES SOMBRES» Syrah Alc 13% by vol # of bottles produced 9 000 bottles south/southeast-facing terraced vines Schist 8 000-10 000 vines per hectare PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest % whole cluster, % destemmed partially destemmed Alcoholic fermentation in open, temperaturecontrolled Malolactic fermentation in barrels. Duration of cuvaison 3 weeks Please share notes about winemaking process for this regular cap-punching and pumping-over 16 months
WINE 20 CONDRIEU VERTIGE Viognier Alc 13% by vol # of bottles produced 2 500 bottles Single parcel in Condrieu commune, planted in the huge, south-facing amphitheatre of the Coteau de Vernon. Biotite-rich granite 8 000-10 000 vines per hectare Duration of contact with lees 18 months Please share notes about winemaking process for this PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: the grapes are picked at perfect ripeness and sorted by hand. Only the best press juices are kept. Regular stirring during the ageing. 18 months
WINE 21 SAINT-JOSEPH BLANC SAINT PIERRE roussanne Alc. 13% by vol # of bottles produced 7 300 bottles south-facing vines on the hillsides of Saint-Pierrede-Bœuf and Chavanay Granitic 8 000-10 000 vines per hectare PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest % whole cluster, % destemmed Duration of contact with lees Please share notes about winemaking process for this Regular stirring during the ageing
WINE 22 SAINT-PÉRAY BLANC LES CERFS marsanne Alc 13.5% by vol # of bottles produced 4 600 bottles southwest-facing hillsides granite arenas PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest Duration of contact with lees Please share notes about winemaking process for this Regular stirring during the ageing
WINE 23 IGP COLLINES RHODANIENNES ROSE SYBEL Syrah Alc. 12.5% by vol # of bottles produced 16 000 bottles granite, alluvium PLEASE SHARE ANY NOTES ABOUT HARVEST Manual harvest temperature-controlled stainless-steel vats Please share notes about winemaking process for this The rosé is obtained by bleeding after a few hours maceration. Vats and barrels 6 months