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.

This unprecedented cuvée, produced in small quantities (limited to three barriques) is produced only when the vintage allows it. The fruit of meticulous work on sand and granite soils, this Saint-Joseph was vinified in open tapered wooden vats for three weeks and aged for 24 months in barriques. Dense and generous, it is framed by beautiful tannins and can be kept for about twenty years. This allows it to unfurl with elegance and harmony.