Domaine Yves Cuilleron Saint Joseph 'Les Pierres Sèches' Syrah 375ml 2022

Domaine Yves Cuilleron Saint Joseph 'Les Pierres Sèches' Syrah 375mL is a finely crafted red wine from the granite-rich slopes of Saint Joseph in the northern Rhône Valley. The nose is fresh and precise, revealing aromas of blackberry, blackcurrant, and pepper with floral notes of violet. The palate is subtle, taut, and energetic, offering pure fruit expression, mineral tension, and refined tannins. A compact format ideal for weekday enjoyment or elegant gifting.

*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-bodied, Elegant
Grape Varietal: Syrah
Tastes Like: Blackberry, blackcurrant, pepper, violet, mineral
Alcohol Percentage: 13.5%
Closure: Cork
Size: 375mL
Appellation: AOC Saint-Joseph
Region: Rhône Valley, France
Terroir: Granite slopes with shallow soils
Aging: Aged in oak barrels
Serving Temperature: 16–18°C – Best decanted before serving

Located in the heart of the northern Rhône, Domaine Yves Cuilleron is a benchmark producer of Syrah. 'Les Pierres Sèches' is a tribute to the region's signature granite soils and dry-stone terraces. This wine captures the essence of Saint Joseph, combining aromatic precision and structural finesse in a smaller, accessible format.

Red Meat: Grilled lamb chops with rosemary or steak tartare.
Game: Roast duck breast with black cherry jus or rabbit with olives.
Poultry: Spiced chicken thighs or turkey with mushroom sauce.
Vegetarian: Eggplant gratin or lentil stew with thyme.

Bleu d'Auvergne: Salty and bold, matching Syrah's spice.
Comté: Aged and nutty, enhancing the wine's savoury depth.
Tomme de Savoie: Rustic and smooth, echoing the wine's mineral texture.
Reblochon: Creamy and earthy, pairing well with Syrah's floral lift.

Gratin de Lentilles au Fromage (Lentil and Cheese Bake)

Ingredients:

• 200g green lentils
• 1 onion, diced
• 1 carrot, grated
• 1 garlic clove, minced
• 100g grated cheese (Gruyère or Emmental)
• 2 eggs
• 100mL cream
• Salt, pepper, thyme

Instructions:

1. Cook lentils until tender and drain. Preheat oven to 180°C.
2. Sauté onion, garlic, and carrot in olive oil until soft. Combine with lentils.
3. Whisk eggs with cream, thyme, salt, and pepper. Mix with lentils and half the cheese.
4. Pour into a baking dish, top with remaining cheese, and bake for 25–30 minutes until golden.
5. Serve hot with a glass of Domaine Yves Cuilleron Saint Joseph 'Les Pierres Sèches' Syrah 375mL.