Domaine Yves Cuilleron Cornas 'Le Village' Syrah 2022

Domaine Yves Cuilleron Cornas 'Le Village' Syrah is a powerful red wine from Northern Rhône, France. The name "Vignes d’à Côté" refers to the geographical proximity of these vines to the prestigious «Grands Crus» of the Rhône Valley. Sourced from the exceptional terroir in Chavanay, this Syrah expresses deep character with bold fruit intensity and refined structure, capturing the essence of its renowned origins.

*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: Full-bodied, Structured
Grape Varietal: Syrah
Tastes Like: Dark berries, black pepper, earthy spice
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Cornas AOC
Region: Northern Rhône, France
Terroir: Granitic soils on steep slopes in Chavanay
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Yves Cuilleron is a benchmark winemaker in the Northern Rhône, with a passion for crafting wines that reflect their terroir and heritage. The Cornas 'Le Village' comes from vines planted near some of the most revered crus of the region, delivering a Syrah of remarkable depth and complexity, guided by Cuilleron's precise and expressive winemaking style.

Beef: Braised beef short ribs or pepper-crusted steak.
Lamb: Slow-cooked lamb shoulder or lamb kofta.
Game: Roast venison or duck with juniper berries.
Mushrooms: Grilled mushrooms with garlic and thyme or mushroom stew.

Salers: Firm and nutty, amplifying the wine's structure.
Bleu d'Auvergne: Intense and creamy, matching dark spice notes.
Tomme de Brebis: Rich and earthy, enhancing savoury tones.
Saint-Marcellin: Soft and ripe, pairing with the wine's bold fruit core.

Gardianne de Taureau (Bull Stew from Camargue)

Ingredients:

• 1kg bull or beef meat, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 bottle red wine
• 2 tbsp olive oil
• 1 sprig thyme
• 1 bay leaf
• Salt and pepper, to taste
• Black olives (optional)

Instructions:

1. In a bowl, marinate meat with wine, herbs, garlic, and vegetables overnight.
2. Drain and reserve marinade. Brown the meat in olive oil, then add onion and carrots.
3. Pour in the marinade, add herbs, season, and simmer for 2–3 hours until tender.
4. Stir in olives if using, and cook for 15 minutes more.
5. Serve hot with rice or potatoes and a glass of Domaine Yves Cuilleron Cornas 'Le Village'.