2024 Yves Cuilleron Condrieu La Petite Cote, Rhone

Lemon verbena, tarragon and apricot – this is not as ripe as other Condrieu, and the acidity is slightly higher. Rich in body, with an opulent mouthfeel and some welcome tension, this makes for an intense style of Condrieu; it’s dry, with a saline edge. From parcels on muscovite granite in Chavanay, aged in barriques and foudres. Drink 2024-2027

95 points Decanter

A narrower slice of Condrieu that leans into finesse rather than sheer opulence, La Petite Côte is Yves Cuilleron showing just how detailed Viognier can be on these granite slopes. Based in Chavanay, he’s spent decades refining a style that keeps the perfume but reins in the weight, and this cuvée often feels the most poised in the range.

The 2024 opens with lifted, almost crystalline aromatics. White peach, apricot and mandarin peel come through first, followed by jasmine and honeysuckle. There’s a subtle savoury note building underneath, fresh ginger, a hint of almond and a faint stony edge that keeps everything grounded.

It glides rather than sits heavy. Medium bodied with a silky texture, but there’s a fine thread of acidity that keeps the wine moving and stops it from feeling broad. Stone fruit richness flows into a more savoury, lightly spiced finish with a gentle saline flick at the end.

Cuilleron’s winemaking is all about control, a mix of stainless steel and oak, careful lees work, nothing overdone, just enough to build texture while keeping clarity.

This is where it gets interesting with food. Think prawn dumplings with ginger and soy, grilled lobster with a squeeze of citrus, or a saffron laced seafood broth. It also handles dishes like roast chicken with preserved lemon, or something a bit more left field like a Moroccan style fish tagine, where the aromatics really come alive.

Drinking beautifully now for its perfume and balance, it will evolve over the next five to eight years, gaining more honeyed, nutty complexity while holding its line.