Cave Julien Cécillon
Northern Rhône, France
Winemaker: Julien Cécillon
www.juliencecillon.com
Cave Julien Cécillon was founded in 2011 and is the beloved project of winemakers Julien Cécillon and Nancy Kerschen. With vineyards in the appellations of Saint Joseph and Crozes-Hermitage in France’s Northern Rhone Valley, the estate is dedicated to producing elegant, terroir-driven wines.
American Nancy Kerschen, and Julien Cécillon, a native of Tournon-sur-Rhône and nephew of Jean Louis Grippat, met through an enduring fascination with both wine and international travel. In 2011, having combined experiences working for various international wineries (Yves Cuilleron, Christophe Curtat, Fabrice Gripa, JC Cellars, Clos du Val, Saintsbury, Indevin and Saronsberg) the two decided to embark on their own winemaking endeavour. Cave Julien Cécillon is the product of that union.
Respecting the unique environment of each appellation, the estate applies sustainable grape-growing techniques in the vineyard to achieve the best expression of terroir in every bottle. Based on their collective experiences, they blend modern techniques with old world traditions and growing methods to achieve well-structured, graceful, food-friendly wines.
American Nancy Kerschen, and Julien Cécillon, a native of Tournon-sur-Rhône and nephew of Jean Louis Grippat, met through an enduring fascination with both wine and international travel. In 2011, having combined experiences working for various international wineries (Yves Cuilleron, Christophe Curtat, Fabrice Gripa, JC Cellars, Clos du Val, Saintsbury, Indevin and Saronsberg) the two decided to embark on their own winemaking endeavour. Cave Julien Cécillon is the product of that union.
Respecting the unique environment of each appellation, the estate applies sustainable grape-growing techniques in the vineyard to achieve the best expression of terroir in every bottle. Based on their collective experiences, they blend modern techniques with old world traditions and growing methods to achieve well-structured, graceful, food-friendly wines.
2017 Marsanne 'Cornilhac'
Cornilhac is a negotiant blend of Marsanne from around the Rhone region. 20% of the fruit comes from vineyards within the Saint Joseph AOP, a town called Ozon. Around 40% comes from a vineyard very close to Saint Péray and the remaining 40% comes from the Ardéche. For the vilification, about 20% goes into oak with the rest going into stainless steel tank. Full MLF and 9 months in the cellar before bottling.
2021 Syrah 'Les Graviers'
Les Graviers is a negociant blend of Syrah from three sources in the Rhone Valley. The majority comes from the southern parts of the Drôme and Ardèche regions, and a smaller amount from vineyards around Tournon. Three sources: 40% Ardeche Sud Saint-Martin d’Ardeche, 40% Drome Provencal, 20% Rhone Septentrional.
2021 Saint Joseph Rouge 'Babylone'
The Saint Joseph Babylon comes from Parcels near the centre of the appellation and includes rare century old vines. a hand-harvest of 50% de-stemmed and 50% whole-cluster are fermented using native Yeats in stainless steel vats with regular bunch downs and soft extraction. The wine is then aged for 18 months in 90% 1-6 year old oak barrels with 10% new oak.
Cornilhac is a negotiant blend of Marsanne from around the Rhone region. 20% of the fruit comes from vineyards within the Saint Joseph AOP, a town called Ozon. Around 40% comes from a vineyard very close to Saint Péray and the remaining 40% comes from the Ardéche. For the vilification, about 20% goes into oak with the rest going into stainless steel tank. Full MLF and 9 months in the cellar before bottling.
2021 Syrah 'Les Graviers'
Les Graviers is a negociant blend of Syrah from three sources in the Rhone Valley. The majority comes from the southern parts of the Drôme and Ardèche regions, and a smaller amount from vineyards around Tournon. Three sources: 40% Ardeche Sud Saint-Martin d’Ardeche, 40% Drome Provencal, 20% Rhone Septentrional.
2021 Saint Joseph Rouge 'Babylone'
The Saint Joseph Babylon comes from Parcels near the centre of the appellation and includes rare century old vines. a hand-harvest of 50% de-stemmed and 50% whole-cluster are fermented using native Yeats in stainless steel vats with regular bunch downs and soft extraction. The wine is then aged for 18 months in 90% 1-6 year old oak barrels with 10% new oak.
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