Château La Negly Le Pavillion Cinsault/Syrah 2021

Château La Négly Le Pavillon Cinsault/Syrah is a bold and expressive red blend from Languedoc, France, combining Syrah, Grenache, Cinsault, Carignano, and Alicante Bouschet. It features an intense ruby hue and a complex nose with notes of black cherry, violet, spice, and garrigue. On the palate, it is rich and structured with silky tannins and a lingering, spicy finish. A robust yet elegant Southern French red with plenty of depth and character.

*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: Black cherry, violet, black pepper, garrigue herbs
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Languedoc
Region: Languedoc, France
Terroir: Clay and limestone soils with maritime influence
Aging: Aged in stainless steel and concrete to preserve freshness and fruit
Serving Temperature: 16–18°C – Best served at cellar temperature

Château La Négly is a leading estate in the Languedoc region, celebrated for its high-quality, terroir-driven wines near the Mediterranean coast. Le Pavillon is a wine of balance and expression, offering both structure and softness. Sourced from sustainably managed vineyards, this blend showcases the diversity and richness of Languedoc varietals. It's an ideal wine for lovers of full-flavoured Southern French reds.

Beef: Slow-cooked beef stew or grilled ribeye with rosemary.
Lamb: Lamb shanks with garlic and thyme or lamb merguez sausages.
Game: Duck breast with black cherry sauce or venison with red wine reduction.
Vegetarian: Roasted eggplant and lentil casserole or mushroom bourguignon.

Comté: Aged and nutty, complementing the wine's structure.
Roquefort: Strong and salty, balancing the richness.
Tomme de Savoie: Rustic and savoury, matching earthy tones.
Brie de Meaux: Creamy and complex, softening the wine's tannins.

Daube de Boeuf Provençale (Provençal Beef Stew)

Ingredients:

• 1.5kg beef chuck, cubed
• 2 carrots, sliced
• 2 onions, chopped
• 3 garlic cloves, crushed
• 750mL red wine
• 1 tbsp tomato paste
• 1 orange zest strip
• 1 bouquet garni (thyme, rosemary, bay leaf)
• 3 tbsp olive oil
• Salt and pepper, to taste
• Black olives (optional)

Instructions:

1. Marinate beef overnight in wine with garlic, zest, and herbs.
2. Brown beef in olive oil, then set aside. Sauté onions and carrots, add tomato paste.
3. Return beef to pot, pour in marinade and simmer gently for 3–4 hours until tender.
4. Add olives in the final 30 minutes if using. Season to taste.
5. Serve with mashed potatoes or rustic bread and a glass of Château La Négly Le Pavillon Cinsault/Syrah.