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Primary Notes: Plum, Blueberries Licorice Pepper
Tertiary Notes: Tobacco, Chocolate
Tannin: Medium +
Origin & Awards
Origin: Rhone Valley, France
Grape: Shiraz (Syrah)
Fermentation: Natural Heavy Wood
Serving Temperature: Best served between 16–18 degrees.
Asian Food Pairing: Satay, bbq chicken
Western Food Pairing: rack of lamb, ribs, grilled game or poultry.
Domaine Yves Cuilleron Cornas Lieu-Dit Les Côtes 2017
Domaine Yves Cuilleron Cornas Lieu-Dit Les Côtes is a wine for keeping. A little austere and hard in its youth, it becomes remarkably intense yet silky after a few years.
A silky and elegantly scented Cornas. Attractive aromas of sun-kissed dark berries, black cherry, aromatic herbs and roasted coffee beans. Fleshy, dense and velvety full-bodied palate with a bright acidity and well-integrated tannins that mellow with time. Juicy blackberry, black cherry, cassis and blueberry flavours with a hint of cinnamon, liquorice, black olives and pepper. Closes with a mineral and sweet spice finish.
Les Côtes is a lieu-dit in the south of the commune of Cornas. It is made up of a very hard granite rock base that is over 600 million years old.
100% Syrah. A single plot and single varietal Syrah wine. These vines were planted in 1911 on a plot located in a majestic amphitheatre in Cornas, making them more than a century old. The grapes are grown according to the principles of sustainable agriculture.
Manual harvesting of the grapes, then partial destemming and crushing.Maceration on skins lasts 3 weeks, during which alcoholic fermentation takes place in the presence of native yeasts. At the end of maceration, the must is racked in oak barrels for 18 months of ageing, during which malolactic fermentation takes place. Finally, the wine goes through fining before bottling.
Ageing potential: 15 years.
Check out other Reds from the Rhône region that we've got.
AWARDS & ACCOLADES
Cuilleron's 2017 Cornas Lieu Dit les Côtes comes from vines planted in 1911 in the southern portion of the appellation. It's partially destemmed, fermented with indigenous yeasts, then matured 18 months in oak (50% new). Violets, crushed stone and purple raspberries mark the nose, while the full-bodied palate is silky from start to finish, finishing with slightly sanguine notes and lingering tannins. Tasted twice (once blind), with consistent results.