La Dernière Goutte
Winemaker
Cyrille Vuillod
Type of agriculture
Organic
Vineyard area
Less than 5 ha
Country, Region, Subregion
Wines
Cyrille Vuillod comes from the Hautes-Alpes, and before his life making wine worked in the mountains as a ski instructor. The decision to become a winemaker was based on his enjoyment of wine. Having picked grapes in the Beaujolais area, he set up shop at the edge of Brouilly. Cyrille started winemaking in 2011 where he worked under Jean-Claude Lapalu for three years, and in 2012 he produced his first vintage in his own cellar.
We had the pleasure of unexpectedly discovering Cyrille at a wine fair, after seeing the interesting labels and trying his wines it was clear he really stands out as a winemaker. All wines are Gamay, everything is basket press and if carbonic maceration is used it’s always fully and for a long period. None of the wines available have added sulfur, although he uses sulphur if he needs to, it just so happens, in 2016 and 2017, he didn’t need to.
FOR ANY UK WHOLESALE AND STOCK ENQUIRIES, PLEASE CONTACT HELLO@WINESUTB.COM
A Chat with Cyrille (June ‘19):
Tell us about your 2018 harvest: What were your challenges? What went particularly well?
It was hot but not as hot as 2017. The biggest challenge was that the heat was making the wine more alcoholic than it was meant to be. I also had to get more grapes from a friend in the North of Beaujolais.
Your wines are organically farmed without any added sulphur. Have you always worked this way?
I have used sulphur for the first three years and stopped once I had the confidence to do it. I have always worked organically but without any certification. Now I also work biodynamically.
How did you find your current vineyards? Why in Beaujolais?
I have been harvesting there for 20 years and I have loads of friends in the area.
Are there any new winemaking techniques or tools you’d like to experiment with?
For the last few years I have been experimenting with amphora and concrete eggs. I have also started making white wine. I always like try out new things. The other thing is that the climate is constantly changing and each year there is a new way on how deal with the challenges, so us winemakers help each other out to be on top of the latest techniques. The end result is always unpredictable.
Your favourite vintage to date?
2014 and 2016 were my favourite, but completely different vintages.
For any wholesale and stock enquiries, please contact hello@winesutb.com
More on La Dèrniere Goutte
100% Gamay. Carbonic maceration for 16 days. Aged for 5 months in concrete egg. No added sulphur.