Domaine Yves Cuilleron Crozes-Hermitage ‘Labaya’ Syrah 2020

Domaine Yves Cuilleron Crozes-Hermitage ‘Labaya’ Syrah is a refined and expressive red wine from the Northern Rhône Valley, France, crafted from 100% Syrah. This medium to full-bodied wine offers aromas of blackberries, violets, and pepper, with a structured palate featuring dark fruit, earthy undertones, and smooth tannins, finishing with elegance and complexity.

*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 to Full-bodied, Structured
Grape Varietal: Syrah
Tastes Like: Comparable to a classic Northern Rhône Syrah, with notes of dark berries, pepper, and earthy undertones
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Crozes-Hermitage AOC
Region: Northern Rhône Valley, France
Terroir: Granite and alluvial soils
Aging: Aged in French oak barrels for 12 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

Domaine Yves Cuilleron is one of the most esteemed wineries in the Northern Rhône Valley, celebrated for producing terroir-driven wines that highlight the character and complexity of Syrah. The Crozes-Hermitage ‘Labaya’ showcases Yves Cuilleron’s dedication to craftsmanship and the unique qualities of this renowned appellation.

Seafood: Grilled tuna or salmon with a red wine reduction.
Poultry: Roast duck breast with a berry glaze.
Vegetarian: Lentil stew or wild mushroom risotto.
Meat: Braised lamb shanks, beef fillet, or venison steaks.

Comté: Nutty and semi-hard, complementing the wine’s depth.
Brie de Meaux: Soft and creamy, enhancing the wine’s smooth texture.
Roquefort: Bold and tangy, balancing the wine’s earthy notes.
Aged Gouda: Rich and savoury, pairing perfectly with the wine’s structure.

Magret de Canard aux Figues et au Vin Rouge (Duck Breast with Figs and Red Wine Sauce)

Ingredients:

• 2 duck breasts
• 4 fresh figs, halved
• 1 cup Domaine Yves Cuilleron Crozes-Hermitage Syrah
• 1 tbsp honey
• 1 sprig fresh rosemary
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper.
2. Heat a skillet over medium heat and place the duck breasts skin-side down. Cook for 6-8 minutes until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes for medium-rare. Remove and let rest.
3. In the same skillet, add olive oil and sear the figs for 2 minutes. Remove and set aside.
4. Deglaze the skillet with red wine, stirring to scrape up any browned bits. Add honey and rosemary, and simmer until slightly reduced.
5. Slice the duck breasts and serve with the figs and red wine sauce drizzled over the top.

Tip: Pair with roasted vegetables and a glass of Crozes-Hermitage ‘Labaya’ Syrah for an indulgent French dining experience.