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.

Pierre-Sèche is a parcel-based blend offering a very faithful expression of the local fruit and freshness. Syrah is cultivated in sandy, granitic and shallow soils, and cultivated sustainably by hand. The grapes are vatted for 3 weeks in open thermoregulated tanks, with daily punch-downs and pump-overs. Malolactic fermentation is carried out in barrels with native yeasts. The wine is then matured for 16 months in barrique barrels. This Saint-Joseph is seductive and pleasant on the palate, opening into a register of fresh, tart fruits. The palate is refined, balanced and fresh, enhanced with subtle, crisp tannins. It is a wine that is just as enjoyable when young as after 10 years in the cellar; it works wonders when paired with a crispy roast chicken.