Look for a floral nose of jasmine and honeysuckle laced with spiced pear. The palate is lovely, weighty and round with musk melon, ripe peaches, baked pear, rose petal and light jasmine notes. The finish on this full-bodied lingers with orange and almond oil, along with apricot peel.

WINE INFORMATION

The Cuilleron domaine is nestled within the town of Chavanay, in the Northern Rhone region of France. Founded in 1920 by Claude Cuilleron, the estate passed through the generations of Cuilleron winemakers and now rests in the hands of Yves, who took over the estate in 1987. Yves expanded vineyard holdings to stretch outside of Chavanay, to include Condrieu, Saint Joseph Rouge and Blanc, Cote Rotie, Saint Péray and a series of Vin de Pays from the Collines Rhodaniennes. This Viognier was sourced from the granite-infused soils of the Collines Rhodaniennes, where Cuilleron practices debudding and green harvest techniques to reduce crop load.

Viognier reaches its peak expression just outside of Collines Rhodaniennes in the Condrieu AOC, where low yields and limited production result in rare and expensive wines. The grape is naturally low in acid and produces wines in rounder, more full-bodied styles. It can be crafted from dry to off-dry to sweet, and on occasion will be styled into late-harvest releases.

The Yves Cuilleron Collines Rhodaniennes Viognier was fermented in small, neutral French oak barrels. The wine underwent malolactic fermentation while sitting on the lees (spent yeast) for 6 months and underwent regular batonnage (stirring up of the lees). The wine was then lightly filtered and bottled.

FOOD PAIRING

Contemplate pairing this weighty wine with grilled salmon, crab, monkfish or a decadent buttery lobster. Fresh herbs snipped into cream sauces or Hollandaise and poured over fresh asparagus would be delicious. Foie Gras can also be paired with this wine for a culinary delight.  Or you may try with roasted pork or ham, especially with fruity glazes. Enjoy with a creamy white bean soup, or with stuffed delicatta squash, sushi, or spicy Asian food.

Brunch Foods, Charcuterie, Cheese, Chicken/Turkey, Duck, East Asian (Chinese/Japanese/Korean), Fish (white), Fish-full flavored (salmon/tuna), Green Salads, Grilled preparations, Ham, Hors d'oeuvres, Lobster & Crab, Mexican, Roasted Root Vegetables, Shellfish, Slow-smoked Barbeque/BBQ Sauce, Spicy Food, Sushi, Tapas, Thai or Vietnamese, Vegetables