Chene Bleu Astralabe 2016

Chene Bleu Astralabe is a sophisticated and structured red wine from the Southern Rhône Valley, France. A blend of Grenache and Syrah, it reveals aromas of ripe red berries, black pepper, and dried herbs, with subtle hints of leather and earth. The palate is full-bodied with velvety tannins, vibrant acidity, and a long, complex finish.

*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: Medium-bodied, Elegant
Grape Varietal: Grenache, Syrah
Tastes Like: Comparable to a refined Côtes du Rhône, with red cherry, blackberry, and garrigue herbs, balanced by silky tannins and a lingering finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Provence, France
Terroir: Limestone and rocky soils
Aging: 12-18 months in oak
Serving Temperature: 16-18°C

Chene Bleu is a boutique winery in the Southern Rhône Valley, renowned for its commitment to sustainable viticulture and artisanal winemaking. Astralabe is a standout wine, showcasing the elegance and complexity of Grenache and Syrah.

Seafood: Grilled tuna or swordfish with a peppercorn crust.
Poultry: Herb-crusted chicken or duck confit.
Vegetarian: Wild mushroom risotto or ratatouille.
Meat: Lamb shanks, venison stew, or beef Wellington.

Comté: Nutty and savoury, complementing the wine's depth.
Roquefort: Creamy and tangy, balancing the wine's bold flavours.
Manchego: Semi-hard and mild, enhancing the wine's structure.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Lamb Shanks with Rosemary

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs fresh rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 160°C. Season lamb shanks with salt and pepper.
2. Heat olive oil in a large ovenproof pot and sear lamb shanks until browned. Remove and set aside.
3. Sauté onions and garlic until softened. Deglaze with red wine and reduce slightly.
4. Add beef stock and rosemary. Return lamb shanks to the pot.
5. Cover and bake for 2.5 hours, or until lamb is tender. Baste occasionally during cooking.

Tip: Serve with creamy mashed potatoes or polenta.