Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit La Viallière' Syrah 2021

Domaine Yves Cuilleron Côte-Rôtie 'Lieu-Dit La Viallière' Syrah is a refined red wine from the sun-drenched slopes of La Viallière in the town of Vérinay, Northern Rhône, France. This site-specific Syrah is planted on mica schist soils and faces south, producing a Côte-Rôtie of exceptional finesse. The wine reveals aromas of black cherry, dried herbs, and peppery spice, with an elegant palate framed by silky tannins, fine minerality, and a persistent 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, Mineral
Grape Varietal: Syrah
Tastes Like: Black cherry, dried herbs, pepper, fine minerality
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côte-Rôtie AOC
Region: Northern Rhône, France
Terroir: South-facing slopes of mica schists
Aging: Matured in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Yves Cuilleron is one of the Northern Rhône's most respected winemakers, crafting expressive wines that reflect their origin with precision. The 'Lieu-Dit La Viallière' Syrah comes from a steep, south-facing hillside in the commune of Vérinay, planted with Massal selection Syrah vines at high density (8,000–10,000 vines per hectare). The vineyard is farmed sustainably, using minimal treatments, no insecticides, and only organic fertilisers to preserve biodiversity and control vine vigour naturally.

Beef: Braised beef brisket with rosemary or grilled eye fillet with pepper jus.
Lamb: Herb-marinated lamb rump or Moroccan lamb stew.
Vegetarian: Roasted cauliflower steak with tahini or mushroom and truffle ragù.
Game: Duck breast with blackberry sauce or pheasant with chestnuts.

Saint-Félicien: Soft and creamy, adding a rich contrast to the wine's structure.
Picodon: Sharp and aged goat cheese, mirroring the wine's finesse.
Beaufort: Firm and savoury, enhancing the wine's earthy notes.
Bleu d'Auvergne: Salty and intense, matching the wine's bold depth.

Pieds et Paquets (Lamb Tripe Rolls)

Ingredients:

• 500g lamb tripe (cleaned and cut)
• 2 lamb's feet, halved
• 100g pancetta, chopped
• 2 garlic cloves, minced
• 1 onion, chopped
• 1 carrot, diced
• 1 can diced tomatoes
• 200ml white wine
• 1 bouquet garni
• Olive oil, salt and pepper

Instructions:

1. Sauté pancetta, onion, garlic, and carrot in olive oil until golden.
2. Stuff tripe with some pancetta mixture and roll into small parcels.
3. In a large pot, place the tripe parcels and lamb's feet. Add tomatoes, wine, bouquet garni, salt, and pepper.
4. Cover and simmer on low heat for 4–5 hours until tender.
5. Serve hot with rustic bread and a glass of 'Lieu-Dit La Viallière' Syrah for a bold Provençal experience.