Domaine Yves Cuilleron Côte-Rôtie 'Bassenon' Syrah Viognier 2022

Domaine Yves Cuilleron Côte-Rôtie 'Bassenon' Syrah Viognier is a refined red wine from the Northern Rhône, France. This elegant blend marries the depth and spice of Syrah with the delicate floral lift of Viognier. The bouquet reveals aromas of red berries, violet, and white flowers, while the palate is silky and expressive, featuring juicy raspberry, fine tannins, and a graceful, lingering finish.

*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: Elegant, Aromatic
Grape Varietal: Syrah, Viognier
Tastes Like: Raspberry, violet, white flowers, spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côte-Rôtie AOC
Region: Northern Rhône, France
Terroir: Schist slopes and granite soils
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Yves Cuilleron is a respected family estate based in Chavanay, Northern Rhône. With a philosophy of minimal intervention and precise winemaking, Yves Cuilleron crafts wines that express purity and place. The Côte-Rôtie 'Bassenon' is a superb example of the elegance this appellation can achieve, highlighting both the strength of Syrah and the aromatic finesse brought by a touch of Viognier.

Beef: Beef carpaccio with truffle oil or slow-roasted brisket.
Lamb: Grilled lamb cutlets with rosemary or lamb tagine with apricots.
Vegetarian: Wild mushroom risotto or roasted beetroot with goat's cheese.
Game: Pigeon with lentils or duck à l'orange.

Reblochon: Soft and creamy, complements the wine's smooth texture.
Bleu d'Auvergne: Salty and bold, enhances the floral-spicy balance.
Saint-Nectaire: Washed rind and earthy, mirrors the wine's depth.
Brie de Meaux: Delicate and creamy, supporting the wine's finesse.

Gratin Dauphinois (Creamy Potato Bake)

Ingredients:

• 1kg potatoes, peeled and thinly sliced
• 300ml double cream
• 200ml milk
• 2 garlic cloves, crushed
• 1 pinch grated nutmeg
• Salt and pepper, to taste
• Butter, for greasing

Instructions:

1. Preheat oven to 180°C. Grease a baking dish with butter.
2. Layer sliced potatoes in the dish, seasoning each layer with salt, pepper, and a hint of nutmeg.
3. In a saucepan, heat cream, milk, and garlic until just simmering. Pour over the potatoes.
4. Cover with foil and bake for 1 hour. Remove foil and bake a further 20 minutes until golden and bubbling.
5. Let rest before serving. Enjoy with a glass of Côte-Rôtie 'Bassenon' for a classic Northern Rhône pairing.