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.

Made of only Marsanne, this white Saint-Joseph has been vinified in barriques and has been the subject to regular bâtonnage to stir the lees back into suspension. This stage, which gives the wine lovely creaminess and additional aromas, is completed by malolactic fermentation. On tasting, it presents an unparalleled flavoursome and aromatic generosity. Notes of white flowers and minerality are coated with touches of dried fruit and subtle roasting. The lingering palate ends on beautiful bitters and allows interesting gastro pairings with fish or a sauce-based white meat.