Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit La Viallière' Syrah 2019

Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit La Viallière' Syrah is an expressive and refined red wine from the famed slopes of Côte-Rôtie in the Northern Rhône, France. Made exclusively from Syrah grown on the steep, terraced vineyards of the La Viallière locality, this wine delivers intense aromas of blackberries, crushed herbs, pepper, and smoky undertones. The palate is powerful yet precise, with firm structure, vibrant acidity, and a savoury, long-lasting 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: Structured, Savoury
Grape Varietal: Syrah
Tastes Like: Blackberries, crushed herbs, pepper, smoke
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côte-Rôtie AOC
Region: Northern Rhône, France
Terroir: Steep terraced slopes of schist and iron-rich soils
Aging: Matured in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Yves Cuilleron is a leading producer in the Northern Rhône, based in Chavanay. With a reputation for combining modern precision and traditional winemaking, Cuilleron's wines reflect the unique terroirs of the region. The 'Lieu-Dit La Viallière' comes from a prized site known for its steep, iron-rich schist soils, yielding wines of tension, minerality, and depth. Aged in French oak, this Syrah reveals both elegance and intensity.

Beef: Pepper-crusted sirloin or slow-braised beef short ribs.
Lamb: Lamb kofta with herb yoghurt or lamb roast with garlic jus.
Vegetarian: Chargrilled capsicum stuffed with lentils or black olive tapenade tart.
Game: Wild boar ragu or roast pheasant with juniper berries.

Bleu de Gex: Creamy and salty, balancing the wine's savoury notes.
Laguiole: Rustic and firm, enhancing the wine's structure.
Tomme de Chèvre: Earthy and herbal, complementing the wine's spice.
Fourme d'Ambert: Mild blue, matching the wine's depth and complexity.

Civet de Lièvre (Hare Stew in Red Wine)

Ingredients:

• 1 hare, jointed
• 1 bottle red wine (Syrah)
• 2 carrots, chopped
• 1 onion, chopped
• 2 garlic cloves
• 1 bouquet garni
• 150g lardons
• 200g mushrooms, sliced
• 2 tbsp flour
• Butter, for browning
• Salt and pepper, to taste

Instructions:

1. Marinate hare overnight with red wine, garlic, onion, carrots, and bouquet garni.
2. Remove meat, pat dry. Brown in butter, then set aside.
3. Sauté lardons and mushrooms in same pot. Sprinkle flour and stir.
4. Return hare and vegetables, pour in marinade, simmer 2.5 hours until tender.
5. Serve with potatoes or crusty bread and a glass of 'Lieu-Dit La Viallière' Syrah.