Syrah Les Candives

Meat, and fish with dense-textured flesh (e.g. tuna à la provençale).

Plots are grass-covered to fight erosion. No insecticides or pesticides, few treatments (depending on weather), small amount of organic-only fertilize, with respect of soil and vine balance. Vigor and yield control, leaf-thinning and green harvesting to promote grape maturation. Mechanization is possible, but manual work is preferred.

8 months in barriques.

The grapes are hand-picked, then sorted, destemmed and crushed. Alcoholic-fermented in open vats. Macerated for about 2 weeks. Fermented 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.