Region: Northern Rhône
Sub Region: Côte-Rôtie
Variety: Syrah, Viognier
Country: France
Vintage: 2022.
The Wine
Yves Cuilleron took over the family domaine in 1987 and has since become one of the key names of the Northern Rhône. Bassenon comes from a small 1.5-hectare holding on the southern side of Côte-Rôtie, in Tupin-Semons, planted on south-facing terraces over granite and gneiss. The blend is 90% Syrah and 10% Viognier, with high-density plantings and tightly managed yields through leaf stripping and green harvesting. Fruit is hand-picked, sorted, crushed and partially destemmed, then fermented for around three weeks in open, temperature-controlled vats with regular punch-downs and pump-overs. Malolactic fermentation takes place in barrique and the wine is matured for 18 months in barriques.
Cellared Says
This is the more seductive side of Côte-Rôtie: all the perfume and lift you want, but still with enough Rhône authority underneath to make it worth buying properly. A very smart bottle to drink over the medium term, though there is enough structure here to reward a patient cellar.
Reviews
93 points, Wine Spectator — complex and multifaceted, with elegance, polished tannins and a long, intense finish.
92 points, Vinous — fleshy and expressive, with licorice, ripe black cherry, cured meat and iodine notes on a savoury finish.
91 points, Jeb Dunnuck — a more approachable Côte-Rôtie in the range, with rounded tannins and a rich, textured profile.
Region: Northern Rhône
Sub Region: Côte-Rôtie
Variety: Syrah, Viognier
Country: France
Vintage: 2022.
The Wine
Yves Cuilleron took over the family domaine in 1987 and has since become one of the key names of the Northern Rhône. Bassenon comes from a small 1.5-hectare holding on the southern side of Côte-Rôtie, in Tupin-Semons, planted on south-facing terraces over granite and gneiss. The blend is 90% Syrah and 10% Viognier, with high-density plantings and tightly managed yields through leaf stripping and green harvesting. Fruit is hand-picked, sorted, crushed and partially destemmed, then fermented for around three weeks in open, temperature-controlled vats with regular punch-downs and pump-overs. Malolactic fermentation takes place in barrique and the wine is matured for 18 months in barriques.
Cellared Says
This is the more seductive side of Côte-Rôtie: all the perfume and lift you want, but still with enough Rhône authority underneath to make it worth buying properly. A very smart bottle to drink over the medium term, though there is enough structure here to reward a patient cellar.
Reviews
93 points, Wine Spectator — complex and multifaceted, with elegance, polished tannins and a long, intense finish.
92 points, Vinous — fleshy and expressive, with licorice, ripe black cherry, cured meat and iodine notes on a savoury finish.
91 points, Jeb Dunnuck — a more approachable Côte-Rôtie in the range, with rounded tannins and a rich, textured profile.
Image 1 of 1
