St. Joseph Les Serines

Red meats (e.g. barbecued skewers of duck breast marinated with sesame seeds).

Selection of old sélection massale vines (i.e. grown from cuttings from the same vineyard), planted in south/southeast-facing hillside terraces. “Les Serines” is not a district; it refers to the local name for Syrah.

18 months in barriques.

The grapes are hand-picked; and then sorted, crushed, and partially destemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in barriques with native yeasts.

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.