Domaine Yves Cuilleron Côte-Rôtie 'Bassenon' Syrah Viognier 2021

Domaine Yves Cuilleron Côte-Rôtie 'Bassenon' Syrah Viognier is a refined red wine blend from Northern Rhône, France. Crafted by Yves Cuilleron, this wine reveals an elegant bouquet that harmoniously blends Syrah’s vibrant red berry fruits with the delicate floral character of Viognier. It is a graceful expression of the prestigious Côte-Rôtie terroir, offering balance, finesse, and aromatic depth.

*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, Fragrant
Grape Varietal: Syrah, Viognier
Tastes Like: Red berries, floral notes, silky texture
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côte-Rôtie AOC
Region: Northern Rhône, France
Terroir: Terraced granite and schist soils
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Yves Cuilleron is one of the Northern Rhône's most respected winemakers, known for crafting expressive and elegant wines that reflect the soul of their terroir. The 'Bassenon' Côte-Rôtie showcases his expertise in blending Syrah with a touch of Viognier, resulting in a wine that is both aromatic and structurally refined.

Beef: Grilled eye fillet or beef tartare with capers.
Lamb: Lamb shanks with rosemary and garlic or lamb and eggplant stew.
Poultry: Duck breast with cherry jus or chicken liver pâté.
Mushrooms: Truffle risotto or grilled king oyster mushrooms.

Brie de Meaux: Rich and creamy, highlighting the wine's floral lift.
Tomme de Savoie: Rustic and savoury, balancing red fruit flavours.
Bleu d'Auvergne: Sharp and creamy, enhancing complexity.
Reblochon: Soft and pungent, echoing earthy tones in the wine.

Gratin Dauphinois (Creamy Potato Bake)

Ingredients:

• 1kg potatoes, thinly sliced
• 2 cloves garlic, minced
• 300ml thickened cream
• 100ml milk
• 50g butter
• Salt and white pepper, to taste
• Nutmeg, a pinch

Instructions:

1. Preheat the oven to 180°C. Rub a baking dish with garlic and butter.
2. Layer the sliced potatoes in the dish, seasoning each layer with salt, pepper, and nutmeg.
3. Combine cream and milk and pour over the potatoes.
4. Dot with remaining butter. Cover with foil and bake for 45 minutes.
5. Remove foil and bake for another 15 minutes until golden and tender.
6. Serve hot with a glass of Domaine Yves Cuilleron Côte-Rôtie 'Bassenon'.