“Preserving the Language of Côte-Rôtie”: A very nice feature on Rhône’s northernmost AOC in the NY Times…

and a mouthwatering report of a vertical tasting:

http://www.nytimes.com/2012/02/08/dining/reviews/cote-rotie-and-its-various-styles-the-pour.html?_r=2&pagewanted=1&smid=fb-share

… Where Yves Cuilleron’s wines are presented are the transmitters of tradition and carriers of modernity.
“…But a Yves Cuilleron Terres Sombres, also made with new oak, seemed to offer so much more, with the aroma of violets, bright fruit and bacon. Why?

“It’s made with stems,” Mr. Grant said. “It’s got something going on that you can’t kill with new oak.”

 

Other posts on Yves Cuilleron:

http://differentwines.wordpress.com/2011/09/07/portrait-of-yves-cuilleron-in-appetite-magazine-singapore/

http://differentwines.wordpress.com/2011/09/01/wine-spectator-looks-at-northern-rhone-cuilleron-wines-rated-above-90/