Yves Cuilleron Condrieu La Petite Cote 2019
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Old vines Viognier on muscovite-rich granite, the La Petite Côte is fermented spontaneously using native yeasts. Malolactic fermentation is done in barrels and big casks that are temperature controlled. The wine spends an additional nine months on the lees (no battonage and no racking) in barrel and large casks before bottling.
The Petite Cote exhibits all the distinct and lovely characteristics of Viognier. An exuberant nose with a bouquet of fruits: peach, apricot, quince and citrus, completed by sweet flowers (lilacs, rose, and violet). Fleshy and full on the palate with lovely spice and just a touch of bitterness on the finish that adds balance. This would be an excellent accompaniment to Mediterranean dishes such as a Moroccan lamb tajine with apricots and couscous.
For Yves Cuilleron, "making a perfect wine," a wine like every other, is inconceivable. He wants "a wine with Cuilleron’s signature!" A wine that bears the hallmarks of its terroir and vintage but also has its own, original character. Which is why Yves Cuilleron prefers parcel-based vinification; why he separates old and younger vines; and why he takes account of the various vineyard districts. Only then does he blend some of his cuvées (or not), if they are sufficiently similar. For Yves Cuilleron, nothing is written in stone. And, most important of all, he does not consider his wines in terms of a "hierarchy;" rather, each wine has its very own style. And style means zero compromise: if the cuvée is fruity-led, it is vinified accordingly. If it will benefit from aging, then his approach differs.
Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône where it is used both to produce single varietal wines and as an important blending grape. Look for great New World examples from California, Oregon, Washington and cooler parts of Australia. Somm Secret—Viognier plays a surprisingly important role in the red wines of Côte Rôtie in the northern Rhône. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.
As the source of some of the most vibrant and powerful white wines in France, Condrieu is uniquely situated in one of the northern outposts of the Rhone River. It is the original Viognier appellation with a wine growing history reaching back well over two thousand years. Like most of the wine regions of the Northern Rhone, Condrieu’s vines grow on extremely steep and narrow granite terraces. But what makes the region unique is a topsoil, locally called, “arzelle,” made of decomposed mica. This and a sheltering of the harsh northern winds, make optimal sites to produce opulent and brilliant Viognier. It is a tiny zone with no room for expansion and produces miniscule amounts of wine each year, contributing to its allure.
A fine Condrieu will have aromas and flavors suggestive of ripe stone fruit, lime peel, green almond, ginger, white flowers and toasted nuts. A honeyed smell may mislead you to think the wine will be sweet but the modern style favors totally dry on the palate. Its texture will be full and soft but a touch of mineral will provide great balance.