Domaine Yves Cuilleron Côte-Rôtie 'Madinière' Syrah Viognier 375ml 2022

Domaine Yves Cuilleron Côte-Rôtie 'Madinière' Syrah Viognier 375ml is a red wine blend from Northern Rhône, France, crafted by Yves Cuilleron. This expressive wine presents a moreish bouquet of dark fruits, roasted nuances, and a touch of menthol that adds freshness to the finish. Richly layered and elegant, it reflects the prestigious terroir 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: 375mL
Appellation: Côte-Rôtie AOC
Region: Northern Rhône, France
Terroir: Schist and mica-rich slopes
Aging: Aged in oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Yves Cuilleron is a renowned winemaker based in the Northern Rhône, known for producing expressive, terroir-driven wines that blend tradition with innovation. His 'Madinière' Côte-Rôtie highlights the meticulous craftsmanship and regional identity that define the domaine, offering depth, finesse, and a unique aromatic profile.

Beef: Chargrilled steak with pepper sauce or slow-cooked beef cheeks.
Lamb: Rosemary roast lamb shoulder or lamb tagine with prunes.
Game: Roast duck breast or venison with berry reduction.
Mushrooms: Wild mushroom risotto or portobello mushrooms with garlic butter.

Comté: Nutty and firm, balancing the wine's structure.
Bleu d'Auvergne: Rich and creamy, pairing with the wine's dark fruit notes.
Reblochon: Soft and washed-rind, enhancing earthy tones.
Saint-Nectaire: Semi-soft with a pungent rind, matching the wine's boldness.

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 or potatoes.
6. Enjoy with a glass of Domaine Yves Cuilleron Côte-Rôtie 'Madinière'.