Domaine Auguste Clape Cornas Renaissance 2021

Domaine Auguste Clape Cornas Renaissance is a compelling red wine from Cornas, Northern Rhône, France, made entirely from Syrah. Sourced from the estate’s younger vines, around 30 years old, this wine is vinified and aged with the same care as their flagship Cornas. Bright and energetic, it offers a refined structure that allows for both early enjoyment and cellaring. Expect deep layers of dark fruit, spice, smoky undertones, and a strong mineral backbone—a rare and excellent example of the appellation’s power and elegance.

*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
Tastes Like: Dark fruit, spice, smoke, mineral, black pepper
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Cornas AOC
Region: Northern Rhône, France
Terroir: Steep granite slopes
Aging: Aged in large, old oak foudres
Serving Temperature: 16–18°C – Best served slightly below room temperature

Domaine Auguste Clape is an iconic name in Cornas, Northern Rhône, celebrated for traditional winemaking and single-varietal Syrah expressions. The 'Renaissance' cuvée is produced from younger vines but receives the same meticulous treatment as the estate's top wines. It reflects the Clape signature style—intense, mineral-driven, and built to age, while remaining approachable in youth. This is a rare bottling that perfectly bridges elegance and power.

Red Meat: Chargrilled ribeye steak or slow-cooked beef brisket.
Game: Venison stew or roast wild boar.
Poultry: Duck with blackberry sauce or coq au vin.
Vegetarian: Grilled portobello mushrooms or lentil and walnut pâté.

Bleu d'Auvergne: Creamy and spicy, matching the wine's smoky notes.
Salers: Firm and nutty, enhances the wine's savoury complexity.
Tomme de Brebis: Mild and earthy, supports mineral flavours.
Roquefort: Bold and salty, pairing with the depth of Syrah.

Civet de Sanglier (Wild Boar Stew)

Ingredients:

• 1kg wild boar shoulder, cubed
• 1 bottle red wine (Cornas or Syrah)
• 2 onions, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 bouquet garni
• Salt and pepper, to taste
• 100g lardons
• Optional: dark chocolate shavings for depth

Instructions:

1. Marinate meat overnight in red wine with garlic, onions, carrots, and bouquet garni.
2. Drain and reserve the marinade. Brown the lardons and meat in olive oil.
3. Add vegetables and marinade, bring to a simmer, and cook gently for 3–4 hours.
4. Optionally stir in a few dark chocolate shavings before serving to enrich the sauce.
5. Serve hot with root vegetables and a glass of Cornas Renaissance.