Château La Negly L’Ancily Old Vine Mourvèdre/Grenache 2018

Château La Négly Le Pavillon Cinsault/Syrah is a rich and expressive red wine from Languedoc, France, crafted from Syrah, Grenache, Cinsault, Carignano, and Alicante Bouschet. It displays an intense ruby colour and a complex nose with notes of ripe black fruit, violet, and hints of spice. The palate is bold yet balanced, with supple tannins and layers of dark berries, earth, and herbs. A classic Languedoc blend offering depth and character in every sip.

*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, Structured
Grape Varietal: Syrah, Grenache, Cinsault, Carignano, Alicante Bouschet
Tastes Like: Blackberries, violet, cracked pepper, earthy spice
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Languedoc
Region: Languedoc, France
Terroir: Clay-limestone soils with Mediterranean influence
Aging: Aged in stainless steel and concrete to preserve fruit purity
Serving Temperature: 16–18°C – Best served at cellar temperature

Château La Négly is one of Languedoc's most respected estates, located in the La Clape region near the Mediterranean. With a focus on sustainable vineyard practices and minimal intervention, the domaine produces wines that reflect their coastal terroir and grape variety expression. Le Pavillon Cinsault/Syrah is crafted to highlight the harmony and depth possible in traditional Languedoc blends, offering bold flavour and silky texture.

Beef: Grilled ribeye with thyme butter or beef bourguignon.
Lamb: Herb-roasted lamb shoulder or lamb and rosemary skewers.
Game: Duck confit or wild boar with juniper.
Vegetarian: Mushroom risotto or lentil stew with root vegetables.

Comté: Aged and nutty, complementing the wine's richness.
Roquefort: Salty and bold, balancing the fruit and spice.
Tomme de Brebis: Firm and rustic, matching the wine's earthy tones.
Brie de Meaux: Creamy and mild, softening the wine's structure.

Ragoût de Sanglier (Wild Boar Stew)

Ingredients:

• 1.2kg wild boar shoulder, cubed
• 2 carrots, chopped
• 2 onions, sliced
• 3 garlic cloves, minced
• 750mL red wine
• 1 bouquet garni (bay, thyme, rosemary)
• 2 tbsp tomato paste
• Olive oil, salt, pepper to taste

Instructions:

1. Marinate the meat with red wine, garlic, herbs, and vegetables overnight.
2. Drain and sear the meat in olive oil until browned. Set aside.
3. Sauté onions and carrots, add tomato paste and return meat to the pot.
4. Pour in the marinade, bring to a simmer, and cook on low heat for 3–4 hours until tender.
5. Serve with polenta or crusty bread and a glass of Château La Négly Le Pavillon Cinsault/Syrah.