Domaine Yves Cuilleron Côte-Rôtie 'Bassenon' Syrah Viognier 375ml 2022

Domaine Yves Cuilleron Côte-Rôtie 'Bassenon' Syrah Viognier 375ml is a red blend from Northern Rhône, France, crafted by Yves Cuilleron. This refined wine displays an elegant bouquet combining Syrah’s vibrant red berry fruits with the floral lift of Viognier. The palate is harmonious and expressive, showcasing the finesse of the Côte-Rôtie appellation in a compact half-bottle format.

*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: 375mL
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 a leading producer in the Northern Rhône, celebrated for his innovative yet traditional approach to winemaking. His 'Bassenon' Côte-Rôtie exemplifies his craftsmanship, marrying the structure and fruit intensity of Syrah with the floral elegance of Viognier, resulting in a beautifully balanced and aromatic wine.

Beef: Rare roast beef or beef carpaccio with parmesan.
Lamb: Lamb cutlets with rosemary or lamb and lentil stew.
Poultry: Duck confit or spiced roast chicken.
Mushrooms: Wild mushroom and truffle pasta or stuffed portobellos.

Brie de Meaux: Soft and creamy, enhancing the wine's floral notes.
Tomme de Savoie: Mild and rustic, complementing red fruit flavours.
Bleu d'Auvergne: Intense and creamy, balancing the wine's aromatic profile.
Reblochon: Rich and soft, bringing out the wine's texture.

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'.