Domaine Yves Cuilleron Viognier 2023

Domaine Yves Cuilleron Viognier is an aromatic and elegant white wine from the northern Rhône Valley, France. The nose bursts with wildflowers and white peach, while the palate offers finesse, a silky texture, and subtle savoury undertones. A wine that evolves beautifully in the glass, it pairs effortlessly with herb-accented dishes and showcases the varietal’s hallmark opulence with refined restraint.

*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: Aromatic, Elegant
Grape Varietal: Viognier
Tastes Like: White peach, wildflowers, subtle savoury spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: IGP Collines Rhôdaniennes
Region: Rhône Valley, France
Terroir: Granite and alluvial soils
Aging: Fermented and aged in stainless steel and old oak
Serving Temperature: 10–12°C – Best served slightly chilled

Domaine Yves Cuilleron, located in Chavanay, is one of the most respected producers in the northern Rhône. Known for his precision and passion, Yves crafts wines that are expressive, pure, and true to their origin. His Viognier reflects both the grape's exotic charm and the finesse of careful winemaking, bridging everyday luxury and authentic terroir.

Seafood: Grilled prawns with garlic and herbs or seared scallops with fennel salad.
Poultry: Roast chicken with tarragon cream sauce or turkey with chervil and white wine jus.
Vegetarian: Herbed risotto with asparagus or roasted fennel and citrus salad.
Asian: Thai green curry with tofu or lemongrass chicken skewers.

Chèvre: Soft and tangy, enhancing the floral notes.
Triple Cream: Rich and buttery, complementing the wine's texture.
Brillat-Savarin: Decadent and creamy, perfect with Viognier's stone fruit aroma.
Feta: Salty and firm, balancing the wine's aromatic lift.

Gratin de Fenouil (Fennel Gratin)

Ingredients:

• 2 large fennel bulbs, sliced
• 1 tbsp olive oil
• 100mL cream
• 50g grated Gruyère cheese
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 190°C. Lightly oil a baking dish.
2. Blanch sliced fennel in boiling water for 5 minutes, then drain.
3. Layer fennel in the baking dish, sprinkle with garlic, salt, and pepper.
4. Pour over cream and top with grated cheese.
5. Bake for 25–30 minutes until golden and bubbly. Garnish with thyme and serve warm alongside Domaine Yves Cuilleron Viognier.