Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit Bonnivières' Syrah 2021

Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit Bonnivières' Syrah is a profound and structured red wine from the prestigious Côte-Rôtie appellation in Northern Rhône, France. Sourced from old vines on the east-facing hillside of Bonnivières in Ampuis, this wine offers deep aromatics of black fruits, violet, graphite, and spice. The palate is complex and powerful, balanced by freshness from the mica schist terroir, with silky tannins and a long, mineral 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: Full-bodied, Mineral-driven
Grape Varietal: Syrah
Tastes Like: Blackberries, violet, graphite, spice, mineral
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côte-Rôtie AOC
Region: Northern Rhône, France
Terroir: Mica schist slopes
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Yves Cuilleron is a benchmark producer in the Northern Rhône, with vineyards located in prime appellations including Côte-Rôtie. The 'Lieu-Dit Bonnivières' is a single-site Syrah crafted from old vines grown on mica schist soils in Ampuis. This specific location lends remarkable minerality and depth to the wine, and Cuilleron's precise winemaking style captures both the power and finesse of this unique terroir.

Beef: Braised beef cheeks with red wine reduction or steak au poivre.
Lamb: Garlic-roasted lamb shoulder or lamb navarin.
Vegetarian: Truffle risotto or roasted root vegetables with thyme.
Game: Hare stew or quail with mushroom jus.

Bleu d'Auvergne: Intense and creamy, matching the wine's richness.
Salers: Firm and savoury, balancing the wine's structure.
Mimolette: Nutty and aged, complementing the wine's earthy depth.
Chevre Affiné: Matured goat's cheese enhancing the wine's minerality.

Terrine de Campagne (Country Pâté)

Ingredients:

• 500g pork shoulder, minced
• 200g chicken livers, chopped
• 100g smoked bacon, diced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 tbsp Cognac
• 1 egg
• 1 tbsp chopped thyme
• Salt and pepper, to taste
• Bay leaves, for garnish

Instructions:

1. Preheat oven to 160°C. Mix all ingredients except bay leaves in a bowl until well combined.
2. Pack mixture into a greased terrine mould, pressing down firmly. Top with bay leaves.
3. Cover with foil and place in a water bath. Bake for 1.5 hours.
4. Remove from oven, weigh down lightly, and chill overnight.
5. Slice and serve with cornichons and crusty bread. Perfect with a glass of 'Lieu-Dit Bonnivières' Syrah.