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Domaine Yves Cuilleron Côte-Rôtie 'Madinière' Syrah Viognier 2022
Domaine Yves Cuilleron Côte-Rôtie 'Madinière' Syrah Viognier 2022
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Description
Description
Domaine Yves Cuilleron Côte-Rôtie 'Madinière' Syrah Viognier is a bold and elegant red wine from Northern Rhône, France. Crafted by Yves Cuilleron, this wine possesses a moreish nose filled with dark fruits, roasted nuances, and a delicate menthol finish. The blend of Syrah and Viognier results in a wine that is complex yet refined, capturing the essence 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.
Wine Details
Wine Details
Type: Red Wine
Style: Full-bodied, Aromatic
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: Schist and mica-rich slopes
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature
Winery
Winery
Yves Cuilleron is one of the Northern Rhône's most acclaimed winemakers, celebrated for his expressive, terroir-focused wines. The 'Madinière' cuvée is a testament to his precision and artistry, blending Syrah with a touch of Viognier to create a wine that is both aromatic and deeply layered.
Food Pairings
Food Pairings
Beef: Grilled ribeye with thyme butter or slow-cooked beef cheeks.
Lamb: Rosemary lamb cutlets or lamb ragù.
Game: Duck breast with plum sauce or venison stew.
Mushrooms: Porcini risotto or grilled portobellos with balsamic glaze.
Cheese Pairings
Cheese Pairings
Comté: Nutty and aged, bringing out the wine's roasted notes.
Bleu d'Auvergne: Creamy and tangy, matching the wine's boldness.
Reblochon: Soft and washed-rind, highlighting earthy undertones.
Saint-Nectaire: Supple and savoury, enhancing the wine's complexity.
Recipe
Recipe
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:
- In a heavy pot, heat olive oil and brown the beef cubes.
- Add onions, garlic, and carrots; cook until softened.
- Stir in tomato paste, then add red wine, bay leaf, and thyme.
- Cover and simmer on low heat for 2–3 hours, until the beef is tender.
- Season with salt and pepper and serve hot with crusty bread.
- Enjoy with a glass of Domaine Yves Cuilleron Côte-Rôtie 'Madinière'.
