Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit Bonnivières' Syrah 2022

Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit Bonnivières' Syrah is a complex and profound red wine from the heart of the Côte-Rôtie appellation in Northern Rhône, France. Sourced from the east-facing mica schist slopes of Bonnivières in the commune of Ampuis, this wine offers aromas of dark fruits, spice, tobacco, and a subtle roasted nuance. The palate is clean and pure, with a rich, rounded texture, silky tannins, and a long, powerful 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, Complex
Grape Varietal: Syrah
Tastes Like: Dark fruits, spice, tobacco, roasted notes
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côte-Rôtie AOC
Region: Northern Rhône, France
Terroir: East-facing mica schist slopes
Aging: Malolactic fermentation and maturation in French oak barriques
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Yves Cuilleron is a benchmark estate in the Northern Rhône, with a legacy of producing expressive wines rooted in terroir. The 'Lieu-Dit Bonnivières' is crafted from old Syrah vines grown on mica schist soils in the Ampuis locality. Grapes are hand-picked, sorted, crushed, and partially destemmed, then fermented with native yeasts in open, temperature-controlled vats. Traditional techniques such as cap-punching and pumping-over are used over three weeks of fermentation. Afterward, the wine undergoes malolactic fermentation in barriques, resulting in a wine of depth, elegance, and purity.

Beef: Chargrilled T-bone steak or braised oxtail stew.
Lamb: Rosemary lamb leg roast or lamb ribs with cumin and garlic.
Vegetarian: Wild mushroom tart or lentil and aubergine casserole.
Game: Roast venison with juniper or duck confit with red wine glaze.

Bleu d'Auvergne: Rich and creamy, enhances the wine's complexity.
Cantal: Firm and nutty, complements the wine's depth.
Tomme de Brebis: Earthy and savoury, mirrors the wine's structure.
Saint-Marcellin: Soft and tangy, balancing the wine's power and silkiness.

Quenelles de Brochet (Pike Dumplings in Sauce)

Ingredients:

• 300g pike or white fish fillet, minced
• 100ml milk
• 50g butter
• 70g flour
• 2 eggs
• Nutmeg, salt, and pepper to taste
• 300ml fish stock
• 200ml cream
• 1 tbsp tomato paste

Instructions:

1. Prepare a panade by melting butter, adding flour, then milk; cook until thickened. Let cool slightly.
2. Mix panade with fish, eggs, nutmeg, salt, and pepper until smooth. Shape into oval dumplings.
3. Poach quenelles in simmering salted water for 10 minutes, then remove and set aside.
4. In a saucepan, reduce fish stock slightly, stir in cream and tomato paste, simmer until thickened.
5. Place quenelles in a baking dish, cover with sauce, and bake at 180°C for 15 minutes. Serve warm with a glass of 'Lieu-Dit Bonnivières' Syrah.