Viognier IGP from Yves Cuilleron is made from grapes grown on selected parcels near the village of Chavanay, where Saint-Joseph and Condrieu are normally produced. These parcels, however, are located either at the bottom or at the top of the slopes, areas that are not classified as AOC and therefore must be labelled under the IGP Collines Rhodaniennes designation. Since both areas offer the same sandy soils mixed with deposits that are perfectly suited to Syrah, Viognier, or even Gamay, producers such as Cuilleron are also able to craft highly exciting wines from these more outlying parcels. The name “Les Vignes d’à Côté” means something like “the neighbouring vineyards” and refers precisely to the fact that they lie just outside the AOCs, as their immediate neighbours.
The harvest is carried out by hand, with strict selection of the grapes, which are vinified separately according to the different parcels. Fermentation takes place with the grapes’ natural yeasts, followed by malolactic fermentation and ageing for 6 months on the lees (“sur lie”). The entire vinification takes place in a combination of 1/3 large oak casks (30 hl foudres), 1/3 Burgundy barriques, and 1/3 stainless steel tanks. The blending of the wines is carried out just before bottling.
Freshness, aroma, and fruit character are the priorities in this Viognier. It reveals delicate, appetising floral nuances together with exotic notes of citrus, grapefruit, apricot, and white peaches. At the same time, the wine has a fine, firm structure that makes it highly versatile for gastronomy. It is an excellent aperitif with tapas, olives, and sun-dried tomatoes, or for example with sushi. It can also handle richer dishes with salmon, turbot, or Asian-inspired fish and seafood dishes.
