Domaine Yves Cuilleron St Joseph 'Lieu-Dit Digue' Roussanne 2020

Domaine Yves Cuilleron St Joseph 'Lieu-Dit Digue' Roussanne 2020 is an exceptional single-site white wine from the northern Rhône Valley. Made entirely from Roussanne, this wine is aromatic and textured, offering layers of ripe nectarine, honeysuckle, almond, and a hint of beeswax. Aged in oak, it displays a silky richness balanced by freshness and minerality, making it a stunning example of this noble white varietal.

*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: Rich, Textured
Grape Varietal: Roussanne
Tastes Like: Nectarine, honeysuckle, almond, beeswax
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: AOC Saint-Joseph
Region: Rhône Valley, France
Terroir: Granitic soils of Lieu-Dit Digue
Aging: Aged in oak barrels
Serving Temperature: 10–12°C – Best served lightly chilled

From a standout site in Saint-Joseph, the 'Lieu-Dit Digue' Roussanne showcases Yves Cuilleron's commitment to expressing the finest terroirs of the northern Rhône. This rare single-varietal Roussanne is a testament to his skill, blending traditional methods with a modern sense of elegance and detail. It is a benchmark wine that exemplifies the potential of Saint-Joseph whites.

Seafood: Baked cod with beurre blanc or grilled lobster with herb butter.
Poultry: Chicken with almond cream sauce or duck breast with honey glaze.
Vegetarian: Roasted cauliflower with tahini or leek and Gruyère tart.
Game: Quail with wild mushroom stuffing or pheasant in white wine sauce.

Beaufort: Complex and savoury, matching the wine's richness.
Brie de Melun: Soft and pungent, complementing floral and nutty notes.
Tomme de Chèvre: Earthy and tangy, enhancing the wine's creamy texture.
Bleu des Causses: Salty and bold, providing contrast to the wine's softness.

Tarte à l'Oignon (Onion Tart)

Ingredients:

• 1 shortcrust pastry
• 3 large onions, thinly sliced
• 30g butter
• 100mL thickened cream
• 2 eggs
• Salt, pepper, and nutmeg
• Fresh thyme, to garnish

Instructions:

1. Preheat oven to 180°C. Line a tart tin with pastry and blind bake for 10 minutes.
2. In a pan, cook onions slowly in butter until golden and soft.
3. Whisk eggs with cream, salt, pepper, and a pinch of nutmeg.
4. Spread onions over the pastry base, pour over the cream mixture.
5. Bake for 25–30 minutes until golden. Garnish with thyme and serve with a glass of Domaine Yves Cuilleron St Joseph 'Lieu-Dit Digue' Roussanne 2020.