Condrieu

Condrieu

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    Winophilia 4 months ago

    What splurge wine (i.e. , expensive, rare or just plain outstanding) are you looking forward to opening for the holidays, and what do you plan to serve with it? Yves Cuilleron, Domaine Yves Cuilleron (Condrieu, France). Certainly for the holidays this yea

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Related Topics

  1. California California
  2. Condrieu Condrieu
  3. Santa Barbara County
  4. Syrah Syrah
  5. Morgan (designer) Morgan (designer)
  6. Grenache Grenache

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Related Quotes

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  1. François, before he was a winemaker, he was a sommelier. He is very precise and he likes to make wine with good balance. Pierre likes very elegant wines, very fruity and a very soft wine. Perhaps me, I make wine perhaps more traditional … (long pause). I want to make the wine more simple. I don’t want t...
    SOURCE: Palate Press 1 month ago
  2. In the beginning we didn’t know if we would make a white wine or blend with the Syrah
    SOURCE: Palate Press 1 month ago
  3. We were very close (friends), but we have our own idea of everything
    SOURCE: Palate Press 1 month ago
  4. What I’ve learned in the last 25 years is you can grow practically any grape variety here well ... if you choose the proper site.
    SOURCE: Wine Enthusiast 2 months ago
  5. We always kept our eye on this region because it seemed like a land of opportunity ... Probably the most intensely decomposed granite soils are here.
    SOURCE: Wine Enthusiast 2 months ago
  6. I just had to make some guesses—educated guesses, but still guesses—of what should go where
    SOURCE: Wine Enthusiast 2 months ago
  7. The style of wine I want to make is less of a jammy, overextracted style ... I want to make wines that have a better sense of fruit and acid and balance, and it seems we can achieve that if we grow things in cooler sites.
    SOURCE: Wine Enthusiast 2 months ago
  8. I didn’t think we could do a pretty, acid-structured Viognier with personality here ... Putting it in the coolest spot gave it a special chance.
    SOURCE: Wine Enthusiast 2 months ago
  9. It’s really easy to make fruity-fruity wines, and I think the stems help balance that out—you get an herbal element, a savory note. It seems the flavors are more in balance, overall. What I’m doing, I can mess up
    SOURCE: Wine Enthusiast 2 months ago
  10. I used to try and make our wines taste more like wines from other areas I admire ... With time, it’s become clear that site speaks so loud here, making the best expression of what we have here is now the goal.
    SOURCE: Wine Enthusiast 2 months ago
  11. What got me interested in Rhône varieties initially in the Sierra Foothills was that synergy of soil and climate from my experiences in Europe ... I was looking for granite and volcanic-based soils coupled with a nice climate.
    SOURCE: Wine Enthusiast 2 months ago
  12. Anecdotal evidence, winemaking experience and other stories about the Foothills convinced me that my Rhône Ranger quest would evolve here
    SOURCE: Wine Enthusiast 2 months ago
  13. You would think this climate is more Southern Rhône ... This is where the Syrah is the big surprise. Time and again, I’ll taste it with people and they’ll say it’s closer to a Northern Rhône.
    SOURCE: Wine Enthusiast 2 months ago
  14. One thing that’s become very clear growing Syrah is its will to live ... which is why it survives so well in harsher growing conditions.
    SOURCE: Wine Enthusiast 2 months ago
  15. Microclimates are everything here
    SOURCE: Wine Enthusiast 2 months ago
  16. I think it’s gentler ... I don’t destem anything. With foot crushing, you don’t break the stems and it helps control the temperature a bit, and the fermentations seem to move along pretty nicely. Plus, you have this great, tactile thing—you can feel hot spots and cold spots.
    SOURCE: Wine Enthusiast 2 months ago
  17. At 3,000 feet [above sea level], the differential temperature changes are pronounced, sometimes 40 to 50 degrees between day and night ... High-elevation Syrah tends to be more elegant, racier. The terroir here is expressive at lower potential alcohol levels and the wines have aromatics and flavors that...
    SOURCE: Wine Enthusiast 2 months ago
  18. The soils at Shake Ridge are amazing ... Ann’s vineyard is [composed of] really ancient volcanic material that sloughed down and pushed back up in the formation of the Sierra Nevada and so it’s red, which all winemakers love.
    SOURCE: Wine Enthusiast 2 months ago
  19. She’s one of the best people in the business to work with—she’s a true perfectionist ... Ann’s Syrah strikes this perfect balance of meatiness. It’s bacon fat with a lot of elegance, the tannins are really resolved and it has some dark berry quality to it as well.
    SOURCE: Wine Enthusiast 2 months ago
  20. She’s such an incredible farmer. She’s farming sustainably, there’s minimal irrigation, the berries are small and the flavors are really intense
    SOURCE: Wine Enthusiast 2 months ago
  21. What I find lacking in a lot of certain sites is acidity ... but I don’t want to add anything, I don’t want to acidify, and I don’t want 16% alcohol grapes, either.
    SOURCE: Wine Enthusiast 2 months ago
  22. exuberant fruit we get up here
    SOURCE: Wine Enthusiast 2 months ago
  23. Up there the growing season is so much shorter ... But where she has the Petite Sirah, it’s able to hang out pretty late. It has a real dark core to it but with some finesse.
    SOURCE: Wine Enthusiast 2 months ago
  24. It turned out it’s not so hot ... The nighttime cools down really well.
    SOURCE: Wine Enthusiast 2 months ago
  25. Her grapes come in and they are pristine, they are perfect
    SOURCE: Wine Enthusiast 2 months ago

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