Domaine Yves Cuilleron Marsanne 2024

Domaine Yves Cuilleron Marsanne is a refined and aromatic white wine from the Northern Rhône Valley, France, crafted from 100% Marsanne grapes. This medium-bodied wine offers enticing aromas of white flowers, peach, and almond, with a creamy palate featuring stone fruits, honey, and a touch of minerality, finishing with balanced acidity.

*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: Medium-bodied, Aromatic
Grape Varietal: Marsanne
Tastes Like: Comparable to a creamy Chardonnay, with notes of peach, almond, and floral hints
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: IGP Collines Rhodaniennes
Region: Northern Rhône Valley, France
Terroir: Granite and clay soils
Aging: Aged in stainless steel and neutral oak barrels for enhanced texture
Serving Temperature: 10-12°C – Serve chilled

Domaine Yves Cuilleron is a renowned winery in the Northern Rhône Valley, celebrated for its meticulous attention to terroir and winemaking precision. This Marsanne wine highlights the elegance and complexity of the varietal, offering a balanced and expressive representation of the region.

Seafood: Grilled seabass, scallops, or crab cakes.
Poultry: Lemon-roasted chicken or turkey with a white wine sauce.
Vegetarian: Mushroom risotto or roasted vegetable gratin.
Meat: Pork chops with a creamy mustard sauce or veal medallions.

Brie: Soft and creamy, enhancing the wine’s smooth texture.
Comté: Nutty and semi-hard, complementing the wine’s minerality.
Goat Cheese: Fresh and tangy, balancing the wine’s acidity.
Aged Gouda: Rich and savoury, pairing beautifully with the wine’s complexity.

Lapin à la Moutarde (Rabbit with Mustard and Tarragon)

A standard of the Lyonnais table, an hour upstream from Cuilleron's vineyards: rabbit jointed and braised under a thick coat of Dijon, finished with cream and tarragon. Marsanne has the weight and the waxy, almond-and-stone-fruit depth to sit beside mustard and cream without being swamped, and enough acidity to keep the sauce from cloying.

Ingredients (Serves 4):

• 1 rabbit, about 1.4kg, jointed into 6 pieces, or 8 chicken thighs
• 4 tbsp Dijon mustard
• 2 tbsp olive oil
• 30g butter
• 2 shallots, finely chopped
• 150g smoked bacon lardons
• 200ml dry white wine
• 200ml chicken stock
• 150ml thickened cream
• 1 tbsp fresh tarragon, chopped, plus extra to finish
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Buttered tagliatelle or steamed potatoes, for serving

Instructions:

1. Coat the Rabbit: Season the pieces and paint them all over with half the mustard. Leave for 30 minutes at room temperature.
2. Brown Gently: Heat the oil and butter in a heavy pan and colour the rabbit on all sides over moderate heat. Mustard catches easily, so keep the heat down. Lift out and set aside.
3. Build the Base: Cook the lardons until the fat runs, then add the shallots and soften them without colouring.
4. Deglaze: Pour in the white wine and scrape the base of the pan, letting it reduce by half, then add the stock, thyme and tarragon.
5. Braise: Return the rabbit, cover, and cook very gently for 45 minutes, until a skewer slides easily into the thickest part of the leg.
6. Finish the Sauce: Lift the rabbit onto a warm plate. Whisk the remaining mustard and the cream into the pan juices and simmer for 5 minutes until glossy. Do not let it boil hard, or the mustard will turn bitter.
7. Serve: Return the rabbit to the sauce, scatter with tarragon, and serve with buttered tagliatelle or steamed potatoes.

Marsanne's waxy, textured palate meets the cream and mustard head on, while its stone fruit and almond notes lift the tarragon and keep the dish from sitting heavily.