Chateau De Fonsalette Côtes du Rhône Rouge 2013

Château De Fonsalette Côtes du Rhône Rouge is a refined and sought-after red wine from the Southern Rhône, crafted at the esteemed Rayas estate. Made from Grenache, Cinsault, and Syrah, this cuvée offers a beautifully balanced profile of red fruit, spice, and subtle earthiness. The estate also produces a white wine, so please ensure your merchant stocks the desired colour. Grown on a diverse property that includes vineyards, woods, olive groves, and farmland, the grapes are vinified and aged at Château Rayas. Fonsalette Rouge expresses the same purity and finesse that defines the legendary wines of this lineage.

*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, Earthy, Silky
Grape Varietal: Grenache, Cinsault, Syrah
Tastes Like: Red berries, spice, garrigue herbs, subtle earth
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 celebrated Rayas estate and lies near the village of Lagarde-Paréol. The property encompasses a dozen hectares of vines as well as woodlands, olive trees, and farmland. Grapes for both red and white wines are vinified and aged in the cellars of Château Rayas, ensuring consistency with the estate's renowned standards. Under the direction of Emmanuel Reynaud, Fonsalette Rouge is a rare and collectible wine known for its harmony, freshness, and graceful ageing potential.

Red Meat: Grilled lamb cutlets or beef bourguignon.
Poultry: Duck leg confit or chicken with thyme and roasted garlic.
Charcuterie: Smoked ham, saucisson sec, or terrine de campagne.
Vegetarian: Roasted capsicum with herbed couscous or lentil and mushroom ragout.

Brie de Meaux: Soft and creamy, balancing red fruit tones.
Ossau-Iraty: Nutty and firm, enhancing the wine's savoury character.
Saint-Nectaire: Mild and supple, pairing beautifully with Grenache-based blends.
Cantal Entre-Deux: Tangy and aged, highlighting earthy elements.

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. Oil a baking dish and layer vegetables in alternating rows.
2. Sprinkle with garlic, herbs, 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 tender and golden.
4. Serve with crusty bread and a glass of Château De Fonsalette Côtes du Rhône Rouge.