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: Aromatic, Opulent
Grape Varietal: Viognier
Tastes Like: Apricot, white peach, orange blossom, exotic spice
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: AOC Condrieu
Region: Rhône Valley, France
Terroir: Granitic slopes of Condrieu
Aging: Aged in French oak barrels
Serving Temperature: 10–12°C – Best served lightly chilled

Domaine Yves Cuilleron is acclaimed for crafting elegant and expressive wines from the northern Rhône. 'Le Petit Côte' is one of his benchmark Viogniers, sourced from prime hillside vineyards in Condrieu. Yves Cuilleron's winemaking philosophy of minimal intervention and precise expression allows the unique floral and textural qualities of Viognier to shine in every vintage.

Seafood: Seared scallops with citrus butter or prawn risotto with saffron.
Poultry: Chicken tagine with apricots or roast duck with orange glaze.
Vegetarian: Butternut squash ravioli with sage or fennel and orange salad.
Asian: Thai mango curry or Vietnamese lemongrass tofu.

Chaource: Soft and creamy, enhancing the wine's fruit notes.
Rocamadour: Delicate goat's cheese, pairing well with Viognier's floral aromatics.
Brillat-Savarin: Rich and buttery, echoing the wine's texture.
Reblochon: Washed-rind and mild, complementing the wine's spice and depth.

Filets de Bar à l'Orange (Sea Bass with Orange Sauce)

Ingredients:

• 2 sea bass fillets
• 2 oranges (zest and juice)
• 1 shallot, finely chopped
• 1 tbsp olive oil
• 50mL white wine
• 1 tbsp butter
• Salt and white pepper

Instructions:

1. Heat olive oil in a pan and sear sea bass fillets skin-side down until crisp, then flip briefly to finish.
2. Remove fish and keep warm. In the same pan, sauté shallots until soft.
3. Add orange juice, zest, and white wine. Reduce slightly, then whisk in butter.
4. Season with salt and white pepper. Plate fish and drizzle with sauce.
5. Serve alongside steamed greens and a glass of Domaine Yves Cuilleron Condrieu 'Le Petit Côte' Viognier 2023.