Domaine Yves Cuilleron Saint Joseph 'Cavanos' Syrah 2022

Domaine Yves Cuilleron Saint Joseph 'Cavanos' Syrah is a refined and structured red wine from the Saint Joseph appellation in the northern Rhône Valley. It opens with a vibrant bouquet of blackberry, black cherry, violet, and hints of cracked pepper. The palate is fresh and taut, with deep fruit concentration, fine-grained tannins, and a mineral-driven finish. This wine showcases the elegance and precision for which Cuilleron is renowned, offering a more powerful yet balanced expression of Syrah from select plots in the commune of Chavanay.

*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: Medium to Full-bodied, Refined
Grape Varietal: Syrah
Tastes Like: Blackberry, black cherry, violet, pepper, mineral
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: AOC Saint-Joseph
Region: Rhône Valley, France
Terroir: Granite-rich soils in Chavanay
Aging: Aged in oak barrels
Serving Temperature: 16–18°C – Best decanted before serving

Domaine Yves Cuilleron is one of the Rhône Valley's most respected producers, known for precision winemaking and expressive terroir-driven wines. 'Cavanos' comes from select parcels in the southern part of the Saint Joseph appellation and reflects a deeper, more structured take on Syrah, with remarkable ageing potential and aromatic depth that captures the best of the region.

Red Meat: Ribeye steak with peppercorn sauce or lamb shank braised in red wine.
Game: Roast venison with blackberry jus or duck confit with lentils.
Poultry: Chicken with pancetta and mushrooms or guinea fowl with olives.
Vegetarian: Stuffed eggplant with spiced lentils or wild mushroom polenta.

Bleu d'Auvergne: Pungent and creamy, pairing beautifully with Syrah's spice.
Comté: Hard and nutty, enhancing the wine's structure.
Reblochon: Soft and savoury, matching the wine's depth.
Tomme de Brebis: Rustic and earthy, complementing the mineral finish.

Agneau aux Herbes de Provence (Herb-Crusted Lamb)

Ingredients:

• 1 rack of lamb (8 chops)
• 2 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 200°C. Mix mustard, garlic, herbs, olive oil, salt, and pepper to form a paste.
2. Rub lamb with the herb mixture and let marinate for 30 minutes.
3. Roast for 20–25 minutes for medium-rare. Rest before slicing.
4. Serve with roasted root vegetables and a glass of Domaine Yves Cuilleron Saint Joseph 'Cavanos' Syrah.