Chateau De Fonsalette Côtes du Rhône Rouge Syrah 2022

Château De Fonsalette Côtes du Rhône Rouge Syrah is a rare and exceptional expression of Syrah from the southern Rhône Valley. Just outside Châteauneuf-du-Pape, near Lagarde-Paréol, this wine is produced from a dedicated parcel of Syrah grown on the 300-acre Fonsalette estate. Known for its limited production and distinct terroir, this 100% Syrah stands apart in a region typically dominated by blends. The result is a structured, elegant red with deep fruit character, fine spice, and a refined mineral core. A benchmark wine of the appellation, it showcases the potential of single-varietal Syrah in the Côtes-du-Rhône.

*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, Structured, Refined
Grape Varietal: Syrah
Tastes Like: Black fruit, plum, subtle spice, mineral
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: AOC Côtes-du-Rhône
Region: Rhône Valley, France
Terroir: Sandy and limestone-rich soils near Lagarde-Paréol
Aging: Aged in large oak foudres
Serving Temperature: 16–18°C – Best served slightly below room temperature

Château de Fonsalette is a historic estate owned by the legendary Château Rayas. Located just outside Châteauneuf-du-Pape, near the village of Lagarde-Paréol, it spans 300 acres, with 30 acres under vine. The estate produces three highly sought-after wines: a blanc, a rouge blend, and a rare 100% Syrah. These wines are revered for their finesse, complexity, and ageing potential, and have gained a cult following among collectors and sommeliers worldwide. The Syrah in particular offers a unique insight into varietal purity within the Côtes-du-Rhône.

Red Meat: Chargrilled lamb chops with rosemary or slow-cooked beef with red wine reduction.
Game: Roasted pigeon with lentils or venison medallions with juniper.
Poultry: Duck breast with fig sauce or guinea fowl with thyme jus.
Vegetarian: Grilled eggplant with tapenade or mushroom and lentil cassoulet.

Bleu des Causses: Salty and aromatic, enhancing the wine's depth.
Ossau-Iraty: Nutty and firm, pairing beautifully with Syrah's savoury character.
Brie de Meaux: Soft and creamy, offsetting the wine's structure.
Saint-Nectaire: Smooth and mildly pungent, complementing earthy notes.

Gardianne de Taureau (Bull Stew from the Camargue)

Ingredients:

• 1.2kg bull or beef shoulder, cubed
• 1 onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 bottle red wine (preferably Rhône)
• 2 tbsp olive oil
• 1 bay leaf, thyme, and orange zest
• Salt and pepper
• Black olives (optional)

Instructions:

1. Marinate the beef overnight with wine, orange zest, garlic, herbs, and vegetables.
2. Drain the meat and brown in olive oil. Remove and set aside.
3. Sauté vegetables from the marinade, return meat to pot, and pour in strained wine.
4. Simmer covered on low heat for 3 hours until tender. Add olives during final 30 minutes.
5. Serve hot with Camargue rice and a glass of Château De Fonsalette Côtes du Rhône Rouge Syrah.