Saint Joseph Digue

Drink with white meats, shellfish, ravioles of lobster & a saffron sauce

“Digue” is located on a very steep, south-facing hillside in the municipality of Saint-Pierre-de-Bœuf. The soil consists of Velay granite and pale migmatites. The “Digue” plot is planted solely with Roussanne, and was the main contributor to the “Saint-Pierre” cuvée until 2015, when it changed to Lieu-dit Digue.

Cool decantation post pressing, fermented 50% oval 30 hl Stockinger oak vats, 50% 228-litre oak casks (10% new, 90% 1-2-3 years), raised 8-9 months, no racking, regular lees stirring, malo completed, egg white fined, filtered.

Yves Cuilleron is described by Wine Spectator as the leader of Condrieu's new generation of winemakers. Yves represents the 4th generation of Cuilleron vignerons although he initially trained as a engineer. The lure of the vine proved too hard to resist and after a year's training at the Ecole Viticole in Macon he took over the vineyards in 1987. Since then he has built an entirely new winery at Chavany facility while at the same time he acquired additional vineyard property. The domaine now produces about 50 000 bottles annually divided between the appellations of St. Joseph Blanc St. Joseph Rouge Côte-Rôtie and Condrieu.