Domaine Yves Cuilleron Condrieu 'Le Petit Cote' Viognier 2023

Domaine Yves Cuilleron Condrieu 'Le Petit Côte' Viognier 2023 is a luxurious and aromatic white wine from the prestigious Condrieu appellation in the northern Rhône Valley. Made exclusively from Viognier, it bursts with notes of ripe apricot, white peach, orange blossom, and exotic spices. The palate is rich yet balanced, with a silky texture and vibrant acidity, offering a refined and hedonistic expression of this noble varietal.

*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: White Wine
Style: Full-bodied, Lush and Aromatic
Grape Varietal: Viognier
Tastes Like: Apricot, peach, lily, honey, almond, subtle bitterness
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Condrieu AOC
Region: Northern Rhône Valley, France
Terroir: Terraced granite slopes
Aging: Aged in oak barrels to develop richness and complexity
Serving Temperature: 10–12°C – Best served slightly chilled

Domaine Yves Cuilleron is one of the most celebrated producers in the northern Rhône, known for his meticulous craftsmanship and expressive wines. 'Le Petit Côté' is a standout Condrieu cuvée, capturing the essence of Viognier grown on granite terraces. With its lush texture, vibrant fruit, and aromatic depth, this wine exemplifies Cuilleron's reputation for producing elegant and memorable whites.

Seafood: Grilled crayfish with citrus butter or seared scallops with ginger sauce.
Poultry: Duck with apricot glaze or roast chicken with lavender and honey.
Vegetarian: Sweet potato and coconut curry or pumpkin and ricotta cannelloni.
Meat: Pork roast with peach chutney or veal in almond cream sauce.

Brillat-Savarin: Lusciously creamy, enhancing the wine's floral richness.
Reblochon: Soft and pungent, matching the wine's layered texture.
Chaumes: Washed-rind and savoury, balancing the fruity tones.
Fleur du Maquis: Herbaceous and aromatic, mirroring the wine's perfumed profile.

Gratin de Pêches au Miel et Romarin (Peach Gratin with Honey and Rosemary)

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp honey
• 1 tsp chopped fresh rosemary
• 50g butter
• 50g slivered almonds
• Crème fraîche, to serve

Instructions:

1. Preheat oven to 180°C. Place peach halves cut-side up in a buttered baking dish.
2. Drizzle with honey, sprinkle with rosemary, and dot with butter.
3. Top with slivered almonds and bake for 20–25 minutes until golden and tender.
4. Serve warm with a dollop of crème fraîche.
5. Enjoy with a glass of 'Le Petit Côté' Viognier for a luxurious finish.