Domaine Yves Cuilleron Syrah 'Ripa Sinistra' IGP 2022

Domaine Yves Cuilleron Syrah 'Ripa Sinistra' IGP is an expressive red wine from the Rhône Valley, France. Crafted with passion and innovation, this wine reflects Yves Cuilleron’s commitment to telling the story of its terroir. 'Ripa Sinistra', meaning "left bank", delivers elegant Syrah character with depth, balance, and a true sense of place—an invitation to experience the richness of the Rhône through every sip.

*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: Medium-bodied, Expressive
Grape Varietal: Syrah
Tastes Like: Blackberries, violets, pepper spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: IGP Collines Rhôdaniennes
Region: Northern Rhône, France
Terroir: Hillside vineyards with granitic soils
Aging: Aged in oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Yves Cuilleron is a renowned name in Northern Rhône winemaking, celebrated for blending traditional craftsmanship with bold innovation. His 'Ripa Sinistra' Syrah showcases his deep connection to the land and mastery of varietal expression. Each bottle encapsulates the elegance and personality that defines Cuilleron's distinctive style.

Beef: Pepper steak or beef bourguignon.
Lamb: Chargrilled lamb chops or lamb merguez sausages.
Poultry: Duck rillettes or chicken with olives.
Vegetarian: Roasted capsicum stuffed with quinoa or eggplant lasagna.

Bleu d'Auvergne: Sharp and creamy, enriching the wine's spice.
Saint-Nectaire: Earthy and supple, complementing Syrah's body.
Tomme de Chèvre: Tangy and aged, contrasting with fruit notes.
Cantal: Firm and nutty, pairing with savoury elements.

Terrine de Campagne (Country Pâté)

Ingredients:

• 500g pork shoulder, minced
• 250g chicken liver, chopped
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp brandy
• 1 egg
• 1 tbsp chopped parsley
• Salt and pepper, to taste
• Bay leaves, for garnish

Instructions:

1. Preheat oven to 160°C. Mix all ingredients in a large bowl until well combined.
2. Transfer to a terrine mould, press down, and top with bay leaves.
3. Cover with foil and place in a water bath. Bake for 1.5 hours.
4. Cool completely, then refrigerate overnight.
5. Slice and serve with crusty bread and a glass of Domaine Yves Cuilleron Syrah 'Ripa Sinistra'.