Château Jonc-Blanc Jonc Blanc VDF Rouge Sens du Fruit 2018

Château Jonc-Blanc Jonc Blanc VDF Rouge Sens du Fruit 2018 is a bold, full‐bodied red wine from Bergerac, France. Crafted from a harmonious blend of Cabernet‐Sauvignon, Merlot, and Malbec under biodynamic and organic practices, it reveals an intense bouquet of dark fruits, ripe berries, and a touch of spice. On the palate, it offers robust tannins, balanced acidity, and a long, expressive finish that truly captures the essence of its terroir.

*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: Full‐bodied, Organic, Biodynamic
Grape Varietals: Cabernet‐Sauvignon, Merlot, Malbec
Tastes Like: Dark fruits, ripe berries, subtle spice, and earthy nuances
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: VDF Rouge Sens du Fruit
Region: Bergerac, France
Terroir: Rich, diverse soils that impart deep mineral and earthy nuances
Aging: Crafted with minimal intervention to preserve the wine's intense fruit character

Château Jonc-Blanc is a historic, family‐owned estate in Bergerac dedicated to biodynamic and organic viticulture. Their commitment to traditional methods and sustainable practices ensures that each wine authentically reflects the distinctive character and heritage of the region.

Seafood: Hearty seafood stews or grilled fish with tomato-based sauces.
Poultry: Roast duck or chicken with a berry reduction to complement the wine's dark fruit character.
Vegetarian: Rich vegetable ratatouille or wild mushroom pasta that enhances its earthy complexity.
Meat: Grilled lamb chops or beef tenderloin with a subtle spice rub to balance its robust tannins.

Roquefort: A bold, blue cheese that contrasts the wine's fruit intensity.
Brie de Meaux: Soft and creamy, offering a gentle counterpoint to its robust structure.
Comté: Aged and nutty, adding savory complexity to the pairing.
Goat Cheese: Fresh, tangy varieties that echo its vibrant fruit and spice nuances.

Slow-Roasted Beef with Berry Reduction

Ingredients:

• 1.5 kg beef brisket or chuck roast
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 onions, sliced
• 4 garlic cloves, minced
• 2 cups mixed berries (such as blackberries, raspberries, and blueberries)
• 1 cup red wine (preferably a light red Burgundy or similar)
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 bay leaf
• Fresh rosemary, for garnish

Instructions:

1. Preheat your oven to 160°C.
2. Season the beef generously with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat and sear the beef on all sides until browned. Remove the beef and set aside.
3. Add the sliced onions and garlic to the pot and sauté until softened, about 5 minutes.
4. Return the beef to the pot, then add the mixed berries, red wine, balsamic vinegar, thyme, and bay leaf. Bring the mixture to a simmer.
5. Cover the pot and transfer to the preheated oven. Roast slowly for 3–4 hours until the beef is tender and easily pulls apart.
6. Remove the beef from the pot and strain the sauce. Reduce the sauce on the stove over medium heat until it thickens into a rich berry reduction. Adjust seasoning as needed.
7. Slice or pull the beef, drizzle with the berry reduction, and garnish with fresh rosemary.
8. Serve warm alongside your favorite sides, and enjoy with a glass of Château Jonc-Blanc Jonc Blanc VDF Rouge Sens du Fruit 2018 for a truly harmonious pairing.