Domaine Courbis Cornas 'La Sabarotte' 2020

Domaine Courbis Cornas 'La Sabarotte' is a strikingly intense red wine crafted from 100% Syrah in the esteemed Cornas appellation of the Northern Rhône, France. The 2020 vintage has earned top accolades for its depth, concentration, and bold character. It reveals dense layers of dark fruit, graphite, and smoky undertones with remarkable structure and length. A powerful and age-worthy wine that exemplifies the finesse and strength of the appellation’s granitic terroir.

*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 / Shiraz
Tastes Like: Blackberries, graphite, smoke, crushed rocks
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: AOC Cornas
Region: Rhône Valley, France
Terroir: Steep granite terraces
Aging: Aged in new and used French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Courbis is a renowned family-owned estate located at the southern end of the Northern Rhône. With centuries of winemaking heritage, the Courbis brothers have elevated the domaine's reputation through meticulous vineyard work and precise winemaking. 'La Sabarotte' is sourced from a steep, south-facing slope planted with old vines, resulting in a Syrah of exceptional power, minerality, and aging potential. This cuvée stands as a benchmark expression of modern Cornas.

Red Meat: Slow-cooked beef cheeks in red wine or grilled tomahawk steak.
Game: Wild venison with redcurrant sauce or roast hare with juniper.
Vegetarian: Black bean and roasted capsicum stew or grilled eggplant lasagna.
Poultry: Spiced duck leg confit or roasted guinea fowl with mushroom jus.

Bleu d'Auvergne: Intensely flavoured, balancing the wine's power.
Salers: Firm and savoury, a classic Rhône match.
Saint-Nectaire: Smooth and nutty, pairing well with the wine's minerality.
Époisses: Rich and creamy, elevated by the wine's bold character.

Civet de Sanglier (Wild Boar Stew)

Ingredients:

• 1.2kg wild boar or pork shoulder, cubed
• 2 carrots, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 750mL red wine (preferably Rhône)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 sprig rosemary
• Juniper berries (optional)
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate the meat overnight in wine, garlic, herbs, and vegetables.
2. Remove meat from marinade, pat dry, then brown in olive oil and set aside.
3. Sauté vegetables, add tomato paste and cook for a few minutes.
4. Return meat, pour in strained marinade, and simmer covered for 3–4 hours.
5. Season and serve with polenta or crusty bread.
6. Enjoy alongside Domaine Courbis Cornas 'La Sabarotte' for a bold Rhône pairing.