Domaine Yves Cuilleron Côte-Rôtie 'Madinière' Syrah Viognier 2022

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.

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

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.

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.

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.

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. In a heavy pot, heat olive oil and brown the beef cubes.
2. Add onions, garlic, and carrots; cook until softened.
3. Stir in tomato paste, then add red wine, bay leaf, and thyme.
4. Cover and simmer on low heat for 2–3 hours, until the beef is tender.
5. Season with salt and pepper and serve hot with crusty bread.
6. Enjoy with a glass of Domaine Yves Cuilleron Côte-Rôtie 'Madinière'.