Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit La Vallière' Syrah 2022

Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit La Vallière' Syrah is a sophisticated and expressive red wine from the Côte-Rôtie appellation in Northern Rhône, France. Made exclusively from Syrah, this wine is sourced from the steep hillside vineyard of La Vallière. It presents a nose of blackcurrant, smoky herbs, violet, and subtle spice. The palate is poised and layered, revealing supple tannins, vibrant acidity, and a long, savoury 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, Savoury
Grape Varietal: Syrah
Tastes Like: Blackcurrant, smoky herbs, violet, subtle spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côte-Rôtie AOC
Region: Northern Rhône, France
Terroir: Steep schist slopes
Aging: Matured in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Yves Cuilleron is a prominent estate in the Northern Rhône, known for crafting wines that reflect the distinctiveness of each site. The 'Lieu-Dit La Vallière' Syrah is produced from a select hillside parcel with schist-rich soils, contributing to the wine's minerality and finesse. Cuilleron's careful vineyard practices and traditional cellar techniques result in a wine of complexity, balance, and lasting character.

Beef: Beef fillet with peppercorn sauce or short rib ragu.
Lamb: Grilled lamb backstrap or lamb tagine with prunes.
Vegetarian: Charred eggplant with miso glaze or mushroom and leek gratin.
Game: Roast quail with lentils or venison pie with thyme crust.

Comté: Aged and nutty, enhancing the wine's savoury core.
Brin d'Amour: Herb-coated Corsican cheese, pairing with the wine's aromatic lift.
Bleu de Causses: Strong and creamy, matching the wine's depth.
Reblochon: Soft and rich, smoothing the wine's tannins.

Saucisson Brioché (Sausage in Brioche)

Ingredients:

• 1 large Lyon-style cooked sausage (approx. 400g)
• 250g plain flour
• 3 eggs
• 125g butter, softened
• 10g sugar
• 1 pinch salt
• 7g dried yeast
• 50ml milk, lukewarm

Instructions:

1. Activate yeast in warm milk with a pinch of sugar. Let sit for 10 minutes.
2. Combine flour, eggs, butter, salt, and activated yeast to form a dough. Knead until smooth and elastic.
3. Cover and let rise until doubled in size. Meanwhile, gently blanch the sausage if not already cooked.
4. Roll out dough, wrap around sausage, and place seam-side down in a greased loaf tin.
5. Let rise again, then bake at 180°C for 25–30 minutes until golden. Slice and serve warm with a glass of 'Lieu-Dit La Vallière' Syrah.