Chateau De Fonsalette Côtes du Rhône Rouge 2012

Château De Fonsalette Côtes du Rhône Rouge is a refined and soulful red wine crafted under the direction of Emmanuel Reynaud at the legendary Château Rayas. Made in the same cellars as Rayas itself, this wine is composed of Grenache, Cinsault, and Syrah grown on 10 hectares of vines in the Côtes-du-Rhône appellation. The wine is known for its graceful texture, aromatic complexity, and age-worthy elegance. With notes of red fruit, herbs, earth, and spice, it offers a distinct expression of Southern Rhône terroir while retaining the unmistakable finesse of the Rayas signature.

*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, Aromatic, Earthy
Grape Varietal: Grenache, Cinsault, Syrah
Tastes Like: Red fruit, spice, wild herbs, earthy undertones
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: AOC Côtes-du-Rhône
Region: Rhône Valley, France
Terroir: Sandy and limestone soils near Lagarde-Paréol
Aging: Aged in old oak foudres
Serving Temperature: 16–18°C – Best served slightly below room temperature

Château De Fonsalette is part of the Rayas estate, one of the most revered names in the Southern Rhône. Founded by the enigmatic Jacques Reynaud and now run by Emmanuel Reynaud, the estate is known for its traditional, hands-off approach and ethereal wines. Though only 10 hectares of vines are cultivated for the Côtes-du-Rhône label, the wines are vinified in the same cellars as Rayas and share its signature elegance and complexity. Fonsalette produces three distinct cuvées: a blanc, a Syrah, and this beautifully blended rouge.

Red Meat: Roast lamb with thyme or beef with rosemary and garlic.
Poultry: Coq au vin or herb-crusted chicken thighs.
Charcuterie: Cured sausages or rustic pork terrine.
Vegetarian: Roasted capsicum and eggplant tian or lentils with root vegetables and smoked paprika.

Brie de Meaux: Creamy and soft, highlighting the wine's red fruit and spice.
Ossau-Iraty: Nutty and firm, balancing the wine's earthiness.
Saint-Nectaire: Silky and savoury, enhancing herbal notes.
Tommes de Chèvre: Rustic and earthy, complementing the wine's structure.

Tian de Légumes Provençal (Provençal Baked Vegetable Gratin)

Ingredients:

• 2 zucchinis, thinly sliced
• 2 tomatoes, thinly sliced
• 1 eggplant, thinly sliced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• Fresh thyme and rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 180°C. Lightly oil a baking dish and arrange vegetables upright in alternating layers.
2. Sprinkle with garlic, thyme, rosemary, salt, and pepper. Drizzle with olive oil.
3. Cover with foil and bake for 35 minutes. Remove foil and bake an additional 10 minutes until lightly golden.
4. Serve warm with crusty bread and a glass of Château De Fonsalette Côtes du Rhône Rouge.