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.

Marsanne produces deeply colored wines that are rich and nutty, with hints of spice and pear. The wines can be high in alcohol and can be oak aged to develop more body. As Marsanne ages, the wine takes on an even darker color and the flavors can become more complex and concentrated with an oily, honeyed texture. Aromas of nuts and quince can also develop.

This cuvée is sourced from vineyards in Chavanay that sit on granite-infused soil. The fermentations (alcoholic and malolactic) take place in stainless steel; then, the wine is racked into a mix of stainless steel and small barrel for six months before bottling.

TASTING NOTES

This wine is aromatic with citrus fruit notes, pear, musk melon and light florality. This is medium-plus bodied and creamy in texture with flavors of fennel, almond paste, minerality, orange peel and sweet pear. There is a pleasant nut-skin note along with notes of white flowers in the midpalate. The finish is intense, succulent, ripe and long with persistent fruits of apricot, lychee and ripe apple.

FOOD PAIRING

This wine can be enjoyed with richer seafood such as crab or lobster, including bisques made from these. Cornish hen or duck would work well, as would pork chops with orange sauce or sautéed apples. Pair with hearty vegetables such as sweet potatoes or roasted root vegetables. Creamy soups, or white sauce pasta would also be perfect. Or try with a cheese plate after dinner.

Charcuterie, Cheese, Chicken/Turkey, Cream Sauce Pasta, Duck, Fish (white), Fish-full flavored (salmon/tuna), Fondue, Green Salads, Grilled preparations, Ham, Hearty stew, Hors d'oeuvres, Just for Cocktailing, Lobster & Crab, Mexican, Mushrooms, Perfect Aperitif , Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce, Spicy Food, Sushi, Tapas, Vegetables