Domaine Billon ‘Les Corendies’ Syrah VDP 2017

Domaine Billon “Les Corendies” Syrah VDP 2017 is a compelling, full‐bodied red wine from the Côte-Rôtie in the Rhône Valley, France. Crafted exclusively from Syrah (Shiraz) using sustainable production practices, it unfolds with bold aromas of dark berries, black pepper, and subtle smoky nuances. On the palate, expect a rich, concentrated profile with velvety tannins, a touch of spice, and a long, persistent finish that truly reflects its expressive terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium to Full-bodied, Elegant
Grape Varietal: Syrah
Tastes Like: Comparable to a fine Côte-Rôtie, with notes of blackberries, violets, and smoky spices
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: IGP Collines Rhodaniennes
Region: Northern Rhône Valley, France
Terroir: Granite soils
Aging: Aged in French oak barrels for 12 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

Domaine Billon is a boutique winery in the northern Rhône Valley, renowned for its dedication to producing high-quality Syrah wines. Les Corendies captures the essence of the region’s terroir, delivering a wine of complexity and finesse that reflects the winemaker’s artistry and attention to detail.

Seafood: Grilled salmon or tuna with a peppercorn crust.
Poultry: Roast duck breast with a cherry reduction.
Vegetarian: Ratatouille or roasted beetroot salad.
Meat: Grilled lamb chops, beef fillet, or venison steaks.

Comté: Nutty and savoury, complementing the wine’s structure.
Brie de Meaux: Creamy and buttery, enhancing the wine’s elegance.
Roquefort: Tangy and bold, balancing the wine’s smoky notes.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Magret de Canard au Miel et Épices (Duck Breast with Honey and Spices)

Ingredients:

• 2 duck breasts
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper.
2. Heat a skillet over medium heat and place the duck breasts skin-side down. Cook for 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes.
3. Remove the duck breasts and set aside to rest. Drain excess fat from the skillet.
4. In the same skillet, add honey, cinnamon, ginger, and cloves. Stir and simmer for 2 minutes.
5. Slice the duck breasts and drizzle the honey-spice sauce over the top.

Tip: Serve with roasted vegetables or a creamy potato purée and pair with Domaine Billon Syrah Les Corendies for a delightful meal.