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.

Terre Sombre (the name means "dark earth") is a reference to the Ampuis terraces consisting of dark-coloured soil. The Syrah grapes are sustainably cultivated by hand in schistose soils. They are crushed and partially destemmed before being vatted for three weeks in thermoregulated open vats. Vatting is punctuated by regular punch-downs and pump-overs. The wine is then matured for 16 months in barrique barrels. Yves Cuilleron has produced an elegant, concentrated Côte-Rôtie that will fully express its potential after a few years' keeping. The result is a deep, complex wine with aromas of black berries, spices, liquorice, flowers and even grilled nuts. Over time, the palate becomes more elegant, and its tannins take on a velvety character. The bottle should be opened one hour before serving with, for example, a duck parmentier pie with sweet potato.