Domaine Yves Cuilleron Saint Joseph 'Lyséras' Marsanne Roussanne 2022

Domaine Yves Cuilleron Saint Joseph 'Lyséras' is a luscious and expressive white wine from the northern Rhône Valley, France. Crafted from a blend of Marsanne and Roussanne, it reveals an aromatic bouquet of stone fruits, honeyed floral notes, and a hint of almond. On the palate, it is rich and round, balanced by freshness and layered complexity. A wine that pairs beautifully with fine food and showcases Yves Cuilleron’s skill in coaxing elegance from traditional Rhône white varieties.

*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: Lush, Textured
Grape Varietal: Marsanne, Roussanne
Tastes Like: Apricot, honey, white flowers, almond
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: AOC Saint-Joseph
Region: Rhône Valley, France
Terroir: Granite and clay-limestone soils
Aging: Aged in oak barrels
Serving Temperature: 10–12°C – Best served lightly chilled

Domaine Yves Cuilleron, based in Chavanay, is one of the premier names in the northern Rhône. Known for his precision and character-driven wines, Cuilleron produces exceptional white blends like 'Lyséras' that highlight the richness of Marsanne and the perfume of Roussanne. His dedication to traditional methods and attention to terroir continue to earn him acclaim across the wine world.

Seafood: Crayfish in saffron cream or grilled trout with almond butter.
Poultry: Chicken with apricot glaze or duck with orange and fennel.
Vegetarian: Pumpkin gnocchi with sage butter or leek and ricotta tart.
Pork: Roast pork with stone fruit chutney or pork medallions in creamy herb sauce.

Saint-Marcellin: Creamy and soft, enhancing the wine's lush texture.
Raclette: Melted and nutty, pairing well with the wine's depth.
Abbaye de Belloc: Sheep's milk, rich and savoury to complement the honeyed palate.
Banon: Earthy and tangy, balancing the wine's floral notes.

Poulet à l'estragon (Tarragon Chicken)

Ingredients:

• 4 chicken thighs, skin on
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 100mL dry white wine
• 150mL thickened cream
• 2 tbsp fresh tarragon, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan and brown chicken thighs on both sides.
2. Remove chicken and sauté shallots until translucent.
3. Deglaze with white wine, reduce by half, then return chicken to the pan.
4. Pour in cream and tarragon, season, and simmer gently for 25–30 minutes until chicken is tender and sauce has thickened.
5. Serve with mashed potatoes and a glass of Domaine Yves Cuilleron Saint Joseph 'Lyséras'.