Domaine Yves Cuilleron Saint Joseph 'Lombard' Old Vine Marsanne 2022

Domaine Yves Cuilleron Saint Joseph 'Lombard' Old Vine Marsanne 2022 is a concentrated and elegant white wine from the northern Rhône Valley. Sourced from old vines rooted in granite soils, this wine offers rich aromas of baked apple, almond, white flowers, and subtle spice. The palate is full-bodied with a creamy texture, vibrant acidity, and mineral backbone, showcasing both power and finesse in a classic expression of Marsanne.

*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: Full-bodied, Elegant
Grape Varietal: Marsanne
Tastes Like: Baked apple, almond, white flowers, spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: AOC Saint-Joseph
Region: Rhône Valley, France
Terroir: Old vines on steep granite slopes
Aging: Aged in oak barrels
Serving Temperature: 10–12°C – Best served lightly chilled

Domaine Yves Cuilleron is a benchmark producer in the northern Rhône, known for crafting authentic and expressive wines that reflect their origins. The 'Lombard' cuvée comes from old Marsanne vines in Saint-Joseph, delivering depth, texture, and complexity. Cuilleron's precise winemaking and respect for tradition shine through in this standout white.

Seafood: Butter-poached lobster or creamy seafood risotto.
Poultry: Chicken with morel mushrooms or guinea fowl in white wine sauce.
Vegetarian: Cauliflower gratin or truffle-infused mushroom tagliatelle.
Pork: Roast pork with rosemary and apple or pork belly with spiced lentils.

Brie de Meaux: Rich and creamy, matching the wine's weight.
Saint-Nectaire: Earthy and soft, enhancing the wine's minerality.
Gruyère: Savoury and firm, balancing the wine's creamy texture.
Cheddar (aged): Sharp and complex, complementing the wine's depth.

Blanquette de Veau (Creamy Veal Stew)

Ingredients:

• 800g veal shoulder, cubed
• 2 carrots, sliced
• 1 onion, halved
• 2 cloves, 1 bouquet garni
• 200g button mushrooms
• 50g butter
• 2 tbsp flour
• 150mL cream
• 1 egg yolk
• Salt and pepper, to taste

Instructions:

1. Place veal, carrots, onion with cloves, and bouquet garni in a pot. Cover with cold water, bring to boil, then simmer for 1.5 hours.
2. Remove veal and vegetables. In a separate pan, melt butter, stir in flour, then gradually add strained cooking liquid to make a velouté sauce.
3. Whisk cream and egg yolk together, then stir into sauce off heat. Return veal and vegetables, gently warm.
4. Cook mushrooms separately in butter and add to stew.
5. Serve hot with rice or potatoes and a glass of Domaine Yves Cuilleron Saint Joseph 'Lombard' Old Vine Marsanne 2022.