Cornas Les Vires

Cave Cuilleron is, above all, a family estate. A passion for wine has been in their genes for three generations.
For decades, the domaine has undertaken traditional, straightforward vinification. Cuilleron’s main ingredients? Hand picking of grapes, meticulous sorting in situ, alcoholic fermentation using only wild yeasts, and ageing in oak.
The business may be growing, but remains deeply attached to the traditional principles of cap-punching and open-vat pumpovers. They use no oenological products, and technology is kept to the bare minimum.
Yves articulates his vision of the terroir through the wines he makes. From plot to bottle, many decisions are required to express this vision and arrive at wines that satisfy his expectations. A Cuilleron wine bears the imprint of its terroir: it has an original character. Although a large vat room has been built, we have kept many small vats used for single-plot vinification. Although Yves seeks an overarching harmony in the range, the Cuilleron touch lends each wine its own style. They do not focus on a single cuvée and establish a hierarchy; instead, each product is bespoke – the word that best defines us.

Origin: Vines located on 3 different plots, one behind the village church of Cornas, one on the place called "Les Cotes" and one on the place called "Reynard". "The Village" is not the name of a place but a trademark to identify the cuvée.
Terroirs: granitic terraces.
Planting: syrah.
The vines are planted in high density, 8000 / 10,000 feet per hectare. Without insecticides or pesticides, the number of treatments is limited depending on the weather, the very low fertilizer supply is exclusively organic, as Yves retains respect for the balance of the soil and the plant. Control of vigour and yields, leaf stripping, green harvesting for better ripening of the grapes.
The grapes are harvested manually. In the cellar, sorting, crushing and partial destemming. Fermentation in open vats for approximately 3 weeks with temperature control, punching down and regular pumping over. Malolactic fermentation in barrels, with natural yeasts.
Aging: 18 months in barrels.
Alcohol level: 13% Alc./Vol
The nose projects us into a more solar universe, a beautiful mixture of ripe black fruits, brandy, spices, tapenade and some notes of garrigue.
The palate is balanced, round and delicious. The finish is long with ripe and spicy tannins.
Keeping: can be drunk in its youth and can age ten years.
Food match: red meat, beef, duck or Veal ossobucco with crisp spring vegetables.