Domaine Yves Cuilleron Crozes-Hermitage 'Les Rousses' Marsanne 2022

Domaine Yves Cuilleron Crozes-Hermitage 'Les Rousses' Marsanne is a richly textured white wine from the northern Rhône Valley. Aged for 9 months in barrels and tuns, it opens with inviting aromas of ripe pear, peach, and hints of almond. The palate is generous and layered, offering depth, soft acidity, and a creamy mouthfeel that speaks to the wine’s careful maturation and the character of the Marsanne grape.

*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: White Wine
Style: Rich, Textured
Grape Varietal: Marsanne
Tastes Like: Ripe pear, peach, almond, creamy texture
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: AOC Crozes-Hermitage
Region: Rhône Valley, France
Terroir: Clay-limestone soils on terraces
Aging: Aged 9 months in barrels and tuns
Serving Temperature: 10–12°C – Best served lightly chilled

Yves Cuilleron is a benchmark winemaker in the northern Rhône, and his commitment to expressing the full potential of each terroir is reflected in the Crozes-Hermitage 'Les Rousses'. This Marsanne showcases Cuilleron's deft touch with white wines, balancing richness and freshness while allowing the varietal's signature stone fruit and nutty elements to shine through.

Seafood: Baked salmon with almond crust or lobster tail in butter sauce.
Poultry: Chicken with creamy tarragon sauce or turkey with roasted garlic and herbs.
Vegetarian: Leek and potato gratin or mushroom and parmesan risotto.
Pork: Roast pork with apple and fennel or pork chops with creamy mustard sauce.

Beaufort: Firm and nutty, mirroring the wine's almond note.
Reblochon: Soft and creamy, enhancing the wine's texture.
Emmental: Mild and nutty, a balanced pairing for Marsanne's richness.
Tomme de Montagne: Rustic and earthy, complementing the wine's depth.

Gratin Dauphinois (Creamy Potato Bake)

Ingredients:

• 1kg potatoes, thinly sliced
• 300mL thickened cream
• 1 garlic clove, halved
• 50g grated Gruyère cheese
• Salt and white pepper, to taste
• Nutmeg, a pinch

Instructions:

1. Preheat oven to 180°C. Rub a baking dish with cut garlic.
2. Layer the sliced potatoes in the dish, seasoning each layer with salt, pepper, and a touch of nutmeg.
3. Pour cream over the potatoes and sprinkle with cheese.
4. Bake for 1 hour or until the top is golden and the potatoes are tender.
5. Serve warm with a glass of Domaine Yves Cuilleron Crozes-Hermitage 'Les Rousses' Marsanne.