Domaine Clusel-Roch's farming heritage goes back decades, before Rhône crus even became a force in the wine world, but until the 1980s it did not produce the renowned Côte-Rôtie wines that it produces today. Gilbert Clusel arrived at the domaine after completing his studies and worked tirelessly, clearing and revitalising the old abandoned vines. In the 1990s saw the domaine transform. Massal Selection (replanting new vineyards with cuttings from exceptional old vines), the omission of chemical products and the construction of a new winery all contributed to the domain's transformation. Gilbert and Brigitte then obtained organic certification in 2002, an impressive feat at a time when not much Côte-Rôtie was organic: the steep slopes in this area make it difficult to cultivate the vineyards organically.
Gilbert and Brigitte's son Guillaume joined the estate in 2009 and today, he is more or less responsible for the running of the domaine. After Côte-Rôtie and Condrieu, he introduced a third appellation to the domaine's portfolio, the AOC Coteaux du Lyonnais

The history of Maison Clusel-Roch dates back to 1935 when Baptiste Clusel planted his parcels with the Syrah varietal. However, it was not until 1969 that the first vintage was produced – bottled by Baptiste’s son René. The property now extends to 20 hectares. The harvest is done by hand and the grapes are sorted meticulously.
The vines are aged 30 years and are organically farmed. Gilbert Clusel, his wife Brigitte Roch and their son Guillaume Clusel are in charge today.
Les Grandes Places is made using the massal selection technique, using Syrah (an old Serine Ampuis varietal). The vines are 80 years old! Concerning the vinification, the grapes are gravity fed into vats after partial destemming. Fermentation takes place with indigenous yeasts. They are punched down and reassembled before two years of ageing in oak barrels (25% new).
A very structured and elEgant Côte Rôtie which, once developed, can give aromas of undergrowth or truffle. It is certainly one for the cellar and ideally would need 5-10 years before it begins to reach its potential. Without a doubt THE signature Cuvée of the estate. It is produced in limited quantities (only around 3000 bottles per year).