Domaine Yves Cuilleron Saint-Peray 'Potiers' Marsanne Rousanne 2023

Domaine Yves Cuilleron Saint-Péray 'Potiers' 2023 is an elegant and finely balanced white wine from the southernmost appellation of the northern Rhône Valley. Made from Marsanne and Roussanne, it presents aromas of fresh pear, citrus blossom, and hints of acacia honey. The palate is vibrant yet smooth, with a mineral edge and lingering floral and stone fruit notes, reflecting the purity and finesse of this unique terroir.

*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: Elegant, Mineral
Grape Varietal: Marsanne, Roussanne
Tastes Like: Pear, citrus blossom, acacia honey, mineral
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: AOC Saint-Péray
Region: Rhône Valley, France
Terroir: Limestone and granite soils
Aging: Aged in a mix of barrels and tanks
Serving Temperature: 10–12°C – Best served lightly chilled

Domaine Yves Cuilleron continues to craft benchmark wines across the northern Rhône, and the Saint-Péray 'Potiers' is a standout expression of this underappreciated white wine region. Cuilleron brings clarity and depth to the Marsanne-Roussanne blend, allowing the terroir's freshness and texture to shine through in each vintage.

Seafood: Pan-seared scallops with citrus beurre blanc or grilled snapper with fennel.
Poultry: Roast chicken with lemon thyme or guinea fowl with white wine cream sauce.
Vegetarian: Asparagus and goat's cheese tart or lemon and herb risotto.
Pork: Pork loin with apricot glaze or pancetta-wrapped pork medallions.

Picodon: Tangy goat's cheese enhancing the wine's floral notes.
Saint-Félicien: Creamy and mild, echoing the wine's silky palate.
Comté: Nutty and aged, complementing the wine's depth.
Bleu de Gex: Delicate blue cheese adding contrast to the wine's freshness.

Quenelles de Brochet (Pike Dumplings in Nantua Sauce)

Ingredients:

• 300g pike or white fish fillet, minced
• 2 eggs
• 100mL milk
• 50g flour
• 50g butter
• Salt, pepper, and nutmeg
• 300mL Nantua sauce (lobster bisque with cream)

Instructions:

1. Make a panade by melting butter in a pan, adding flour, then whisking in milk until thick. Cool slightly.
2. Mix panade with minced fish, eggs, salt, pepper, and nutmeg until smooth.
3. Shape quenelles with spoons and poach gently in simmering water for 10 minutes.
4. Place quenelles in a baking dish, cover with warmed Nantua sauce, and bake at 180°C for 15 minutes.
5. Serve with Domaine Yves Cuilleron Saint-Péray 'Potiers' 2023 for a luxurious regional pairing.