Domaine Yves Cuilleron Côte-Rôtie 'Madinière' Syrah Viognier 2021

Domaine Yves Cuilleron Côte-Rôtie 'Madinière' Syrah Viognier is a red wine blend from Northern Rhône, France, made by the acclaimed Yves Cuilleron. The wine possesses a pleasant, moreish nose with aromas of dark fruits, roasted nuances, and a subtle menthol note on the finish. A refined and expressive wine that captures the elegance and complexity of the Côte-Rôtie appellation.

*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, Elegant
Grape Varietal: Syrah, Viognier
Tastes Like: Dark fruits, roasted notes, menthol
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côte-Rôtie AOC
Region: Northern Rhône, France
Terroir: Steep, schistous slopes with southern exposure
Aging: Matured in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Yves Cuilleron is a distinguished winemaker in the Northern Rhône, celebrated for his expressive, terroir-driven wines. His approach marries traditional methods with a modern sensibility, resulting in wines of great finesse and depth. The 'Madinière' showcases his signature style, with powerful yet balanced structure and vibrant aromatic intensity.

Beef: Grilled ribeye with pepper jus or slow-braised beef bourguignon.
Lamb: Herb-crusted lamb rack or lamb stew with olives.
Game: Roast duck with cherry glaze or grilled quail.
Mushrooms: Mushroom and lentil ragû or porcini risotto.

Comté: Rich and nutty, enhancing the wine's roasted flavours.
Bleu d'Auvergne: Creamy with a sharp edge, matching the wine's depth.
Reblochon: Semi-soft and aromatic, complementing earthy undertones.
Saint-Nectaire: Supple and savoury, mirroring the wine's complexity.

Daube de Boeuf Provençale (Provençal Beef Stew)

Ingredients:

• 1kg beef chuck, cubed
• 2 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 500ml red wine
• 1 bay leaf
• 1 sprig thyme
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot and brown the beef cubes evenly.
2. Add onions, garlic, and carrots; cook until softened.
3. Stir in tomato paste, pour in red wine, and add herbs.
4. Cover and simmer for 2–3 hours until meat is tender.
5. Season with salt and pepper. Serve hot with crusty bread.
6. Enjoy with a glass of Domaine Yves Cuilleron Côte-Rôtie 'Madinière'.