Domaine Yves Cuilleron Syrah IGP 2023

Domaine Yves Cuilleron Syrah IGP is a striking and expressive red wine from the Collines Rhôdaniennes in the northern Rhône Valley. With deep varietal character, it opens with aromas of black cherry, blackberry, cracked pepper, and violets. The palate is rich yet refined, offering Cuilleron’s hallmark elegance and finesse. Silky tannins and balanced acidity make this a case-worthy Syrah with serious appeal.

*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: Full-bodied, Refined, Elegant
Grape Varietal: Syrah
Tastes Like: Comparable to a cool-climate Shiraz, with black cherry, blackberry, pepper and violet notes over silky tannins
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: IGP Collines Rhôdaniennes
Region: Rhône Valley, France
Terroir: Granitic slopes of the northern Rhône
Aging: Fermented and matured in a combination of stainless steel and neutral oak
Serving Temperature: 16–18°C – Serve slightly below room temperature

Domaine Yves Cuilleron is one of the leading lights of the northern Rhône, and his Syrah IGP 2023 showcases the precision and character that define his wines. With fruit sourced from hillside vineyards just outside the appellation boundaries, this Syrah overdelivers with purity, balance, and the unmistakable touch of a master craftsman.

Red Meat: Grilled lamb cutlets with rosemary or beef tenderloin with pepper sauce.
Game: Venison stew or roast duck with cherry glaze.
Poultry: Coq au vin or chicken thighs with red wine and olives.
Vegetarian: Eggplant moussaka or lentil and mushroom shepherd's pie.

Bleu d'Auvergne: Bold and creamy, perfect with the wine's spice.
Comté: Aged and savoury, enhancing the wine's depth.
Saint-Marcellin: Creamy and aromatic, pairing beautifully with Syrah's elegance.
Tomme de Savoie: Rustic and mild, complementing the wine's structure.

Steak au Poivre (Peppercorn-Crusted Steak with Red Wine Jus)

Ingredients:

• 4 sirloin or ribeye steaks
• 2 tbsp crushed black peppercorns
• 2 tbsp butter
• 1 shallot, finely chopped
• 150ml red wine
• 150ml beef stock
• 1 thyme sprig
• Salt and pepper

Instructions:

1. Season the steaks generously with salt and press the crushed peppercorns onto both sides.
2. Heat butter in a pan and sear the steaks on high heat until cooked to your liking, then set aside to rest.
3. Sauté the shallot in the same pan until softened.
4. Add the red wine, stock and thyme, then simmer until reduced to a glossy jus.
5. Slice the rested steaks and spoon the warm jus over the top before serving.

The peppercorn crust elevates the Syrah’s natural spice, while the red wine jus deepens the wine’s dark berry and floral notes, creating a classic northern Rhône pairing.