Chateau De Fonsalette Côtes du Rhône Rouge 2011

Château De Fonsalette Côtes du Rhône Rouge is a distinguished red wine from the Southern Rhône, produced by the legendary Rayas estate. Crafted near Lagarde-Paréol, this cuvée blends Grenache, Cinsault, and Syrah, resulting in a wine of elegance, finesse, and complexity. It shows aromas of red berries, herbs, subtle earth, and spice, all carried by a silky texture and fresh acidity. Aged gracefully, this wine represents the exceptional terroir and traditional methods of one of the region’s most revered winemaking families.

*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: Elegant, Silky, Earthy
Grape Varietal: Grenache, Cinsault, Syrah
Tastes Like: Red berries, herbs, spice, subtle earth
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: AOC Côtes-du-Rhône
Region: Rhône Valley, France
Terroir: Sandy soils with limestone influence
Aging: Aged in large oak foudres
Serving Temperature: 16–18°C – Best served slightly below room temperature

Château De Fonsalette is a historic estate linked to the iconic Château Rayas. The late Jacques Reynaud, known for his eccentric personality and winemaking brilliance, laid the foundation for this estate's cult status. Today, the legacy continues under the care of François Reynaud. Fonsalette produces three wines: a white, a Syrah cuvée, and this celebrated red blend. Combining traditional techniques with unique terroir, these wines transcend their appellation, offering unmatched purity and character within the Côtes-du-Rhône.

Red Meat: Grilled lamb with rosemary or beef daube Provençale.
Poultry: Roast guinea fowl or chicken with herbes de Provence.
Charcuterie: Dry-cured sausages or country terrine.
Vegetarian: Ratatouille or lentil stew with thyme and root vegetables.

Brie de Meaux: Soft and creamy, balancing the wine's earthy character.
Tommes de Chèvre: Rustic and firm, matching the wine's savouriness.
Cantal: Sharp and nutty, complementing herbaceous notes.
Saint-Marcellin: Delicate and mildly pungent, adding depth to red fruit flavours.

Daube Provençale (Provençal Beef Stew)

Ingredients:

• 1.5kg beef chuck, cut into large cubes
• 2 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 bottle red wine (preferably Rhône)
• 2 tbsp tomato paste
• 1 bay leaf, thyme, and orange zest
• Salt and pepper, to taste
• Black olives (optional)

Instructions:

1. Marinate the beef overnight in wine with herbs, orange zest, garlic, and vegetables.
2. Brown the beef in olive oil, then sauté vegetables until soft.
3. Return meat to pot, add tomato paste and marinade, and bring to a simmer.
4. Cover and cook gently for 3 hours until tender. Add olives in final 30 minutes if desired.
5. Serve hot with crusty bread and a glass of Château De Fonsalette Côtes du Rhône Rouge.