Domaine Yves Cuilleron Crozes-Hermitage 'Labaya' Syrah 375ml 2022

Domaine Yves Cuilleron Crozes-Hermitage 'Labaya' Syrah 375ml is a bold red wine from the Rhône Valley, France, crafted from 100% Syrah. It showcases deep aromas of blackberries, violets, pepper, and smoky undertones. The palate is powerful yet refined, with concentrated dark fruit, fine tannins, and a lingering spicy finish. This wine is a classic expression of Crozes-Hermitage Syrah in a convenient half-bottle format.

*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, Spicy
Grape Varietal: Syrah
Tastes Like: Blackberries, violets, cracked pepper, smoke
Alcohol Percentage: 13.5%
Closure: Cork
Size: 375mL
Appellation: Crozes-Hermitage AOC
Region: Rhône Valley, France
Terroir: Granite and alluvial soils
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Yves Cuilleron is a leading family-run estate located in Chavanay in the northern Rhône Valley. Since taking over the domaine in 1987, Yves Cuilleron has become known for his innovative yet terroir-driven approach. With a modern winery built in 1990, he meticulously crafts wines that reflect the character of their appellation. His Crozes-Hermitage 'Labaya' represents a pure and focused style of Syrah with both power and finesse.

Beef: Grilled ribeye with rosemary butter or beef bourguignon.
Lamb: Herb-crusted lamb rack or slow-cooked lamb shanks.
Vegetarian: Eggplant parmigiana or lentil and mushroom stew.
Game: Venison fillet with blackberry sauce or roast duck breast with pepper glaze.

Blue Cheese: Bold and salty, enhancing the wine's spicy notes.
Mature Cheddar: Rich and crumbly, pairing well with dark fruit flavours.
Tomme de Savoie: Earthy and nutty, balancing the wine's intensity.
Comté: Savoury and complex, complementing the wine's structure.

Daube Provençale (Provençal Beef Stew)

Ingredients:

• 1kg beef chuck, cut into cubes
• 2 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 250ml red wine (Syrah preferred)
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• Olive oil, for browning
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil and brown the beef cubes in batches. Set aside.
2. In the same pot, sauté onion, carrots, and garlic until softened.
3. Stir in tomato paste, then return the beef to the pot. Add red wine, bay leaves, thyme, salt, and pepper.
4. Bring to a simmer, cover, and cook over low heat for 2–3 hours until meat is tender.
5. Serve hot with crusty bread and a glass of Crozes-Hermitage 'Labaya' Syrah for a true Rhône experience.