Château La Negly Les Capitelle Le Clos des Truffiers 2020

Château La Négly La Porte du Ciel Syrah/Grenache is a flagship cuvée from one of Languedoc’s most prestigious estates. Crafted from very old vines on the prime chalky terroir of La Clape, this wine displays remarkable intensity, elegance, and depth. With aromas of blackberry, black olive, violet, and garrigue herbs, the palate is rich and textured with polished tannins and a long, complex finish. A profound and age-worthy red that showcases the true potential of the region.

*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, Age-worthy
Grape Varietal: Syrah, Grenache
Tastes Like: Blackberry, violet, black olive, garrigue, smoked spice
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: La Clape, Languedoc
Region: Languedoc, France
Terroir: Chalky limestone soils with maritime influence
Aging: Aged in French oak barrels for depth and complexity
Serving Temperature: 16–18°C – Best served at cellar temperature

Château La Négly is a storied estate in the Languedoc with origins dating back to 1773. The domaine has become a benchmark for quality in the region, especially after acquiring neighbouring Domaine de Boède in 2006. With vineyards perched on the limestone-rich slopes of La Clape and cooled by sea breezes, La Négly produces wines of precision and depth. La Porte du Ciel is a parcel selection of old-vine Syrah and Grenache, representing the pinnacle of their terroir-driven winemaking.

Beef: Chargrilled ribeye or slow-cooked beef with red wine jus.
Lamb: Rack of lamb with thyme and garlic or lamb tagine with prunes.
Game: Roast venison with juniper or duck with black cherry glaze.
Vegetarian: Mushroom wellington or lentil and eggplant moussaka.

Roquefort: Bold and salty, balancing the wine's richness.
Comté: Aged and nutty, enhancing savoury notes.
Tomme de Montagne: Rustic and firm, echoing the wine's earthy core.
Brie de Meaux: Creamy and soft, pairing with the wine's smooth texture.

Gardianne de Taureau (Camargue Bull Stew)

Ingredients:

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

Instructions:

1. Marinate meat overnight in wine, herbs, zest, and vegetables.
2. Drain and brown the meat in olive oil. Set aside.
3. Sauté onions and carrots, add tomato paste, and return meat to the pot.
4. Pour in the marinade and simmer on low for 3–4 hours until tender.
5. Stir in olives if desired and serve with Camargue rice and a glass of Château La Négly La Porte du Ciel Syrah/Grenache.