Cyril Courvoisier

Cyril Courvoisier, an agricultural engineer and seasoned œnologist, has carved a niche for himself in the winemaking world in Northern Rhône. With a diverse winemaking experience, including an influential tenure as the head of cultivation at Domaine Colombo in Cornas, Cyril has built his unique portfolio.

Courvoisier embarked on his independent journey in 2011 by investing in fallow lands within the Saint-Péray and Cornas appellations. Today, these vineyards are a testament to his dedication and hard work. His Cornas plots, nestled in the heart of Cornas' cirque, on Les Côtes and Chaillot, benefit from cool temperatures due to their high-altitude and specific exposure. For the white, his Saint-Péray's Rochette plot sits at 500m altitude, boasting a granitic soil composition that enhances the mineral character of the wine. 

Further diversifying, Cyril nurtures 40-year-old Syrah vines on three small plots in the Saint-Joseph appellation, located in the village of Mauves. 

With a total of less than 3 hectares, Cyril's domain houses three key Northern Rhône appellations. Despite its modest size, the domain doesn't aim for expansion; instead, Cyril focuses on maximizing the potential of the precious lands he painstakingly cultivated, most notably being never exposed to weed killers or pesticides, showcasing his commitment to organic farming since inception.

Cyril's approach to viticulture promotes biodiversity, with mulching and grass preservation in his parcels, bordered by hedges or dry-stone walls. A winch and horse primarily work the soil, and all tasks, including harvesting, are manually performed.

In terms of winemaking, Cyril brings his environmental philosophy to bear, employing techniques that minimize environmental impact. He utilizes a low-energy, conveniently located cellar built next to his house. Constructed by local artisans, the wooden structure is insulated with reliable materials powered by gravity and human energy. Moreover, the cellar is dug to harness natural coolness.

The winemaking process for white and red wines involves gently crushing and pressing grapes in a vertical press. The fermentation occurs in steel vats with indigenous yeasts, followed by racking and aging in 300-400 liter casks for around nine months underground for white wines and 8-18 months in barrels for reds. All wines undergo minimal sulfuring before bottling, with reds remaining unfiltered.

Cyril Courvoisier is a winemaker who blends mastery and passion with a dedication to land stewardship, creating wines that resonate with the terroir of Northern Rhône.