Winery Yves CuilleronCôte-Rôtie Bonnivières (Lieu-Dit)
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Côte-Rôtie Bonnivières (Lieu-Dit) from the Winery Yves Cuilleron
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côte-Rôtie Bonnivières (Lieu-Dit) of Winery Yves Cuilleron in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Côte-Rôtie Bonnivières (Lieu-Dit) of Winery Yves Cuilleron in the region of Rhone Valley often reveals types of flavors of cherry, smoke or blackberry and sometimes also flavors of vanilla, leather or pepper.
Food and wine pairings with Côte-Rôtie Bonnivières (Lieu-Dit)
Pairings that work perfectly with Côte-Rôtie Bonnivières (Lieu-Dit)
Original food and wine pairings with Côte-Rôtie Bonnivières (Lieu-Dit)
The Côte-Rôtie Bonnivières (Lieu-Dit) of Winery Yves Cuilleron matches generally quite well with dishes of beef, lamb or poultry such as recipes of braised beef with carrots, semolina-merguez salad or keftas tajine with eggs.
Details and technical informations about Winery Yves Cuilleron's Côte-Rôtie Bonnivières (Lieu-Dit).
Discover the grape variety: Syrah
No one can agree on the origin of Syrah, the black grape variety found today in the Rhône Valley, Provence, Languedoc-Roussillon and southwestern France. Several legends speak of its possible origin in Sicily, Persia or Syria. Tests have finally revealed that it originated in the northern Côtes du Rhône valley. Syrah is a fragile grape variety, which fears drought and is susceptible to disease. Its long shoots are not very resistant to the mistral, which is why they are often tied up or cut short. It needs soil rich in trace elements to feed itself. In these conditions, it produces bunches of beautiful bluish-black grapes with medium-sized berries and sweet, spicy juice. Its red wines are deep in colour, with fruity, spicy and floral aromatic complexity and tannins that structure the whole. With little acidity, they are rather full-bodied and have a high alcohol content. Syrah also makes fruity rosé wines, which are pleasant and have a nice finesse.vinified on its own, Syrah is the only red grape variety of the AOC Cornas and is the majority in the AOC Côte-Rôtie and Hermitage. It is also recommended in the Côtes-du-Vallée du Rhône, Saint-Joseph and Châteauneuf-du-Pape appellations. Finally, the AOCs Palette, Baux-de-Provence, Corbières, Côtes-du-Roussillon, Fronton... also produce it. Today, Syrah is a grape variety that is constantly increasing in surface area throughout the world. It is growing in Italy, Australia, South Africa, Argentina and Mexico.
Last vintages of this wine
The best vintages of Côte-Rôtie Bonnivières (Lieu-Dit) from Winery Yves Cuilleron are 2018, 2020, 2019, 2017 and 2015.
Informations about the Winery Yves Cuilleron
The Winery Yves Cuilleron is one of of the world's greatest estates. It offers 58 wines for sale in the of Côte-Rôtie to come and discover on site or to buy online.
The wine region of Côte-Rôtie
The wine region of Côte-Rôtie is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine E. Guigal or the Domaine E. Guigal produce mainly wines red, white and sweet.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
