Yves Cuilleron likes good food and fine wine, and makes no secret of this. Viticulture has been in his blood for three generations so it was only natural for him to take over the family vineyard in 1987. His grandfather, Claude Cuilleron, planted the plot in 1920 and began bottling his own wine in 1947. Yves initially favoured a mechanised approach but his love of good wine led him back to a more traditional approach. He does not hold any certifications but his vineyards are tended meticulously with the goal of producing the best possible grapes. All the work is carried out by hand and chemical additives are prohibited. In the winery, vinification is traditional. Yves Cuilleron strives for overall harmony in his wines which are known for their elegant expression and finesse.

Aged 18 months in barrique barrels, the Syrah grapes grow in schistose soils typical of the northern part of the Côte-Rôtie appellation, and are sustainably cultivated by hand. Like the domain's other cuvées, the grapes are vatted for 3 weeks in open thermoregulated tanks, with daily punch-downs and pump-overs. Malolactic fermentation is carried out in barrique barrels, with native yeasts. Expressive and indulgent, it offers charming aromas of stone fruits, flowers and spices. It is a well-balanced, delicate, fresh wine. Its silky texture and bite enable suitably refined pairings with white meat and aubergine caviar.