Domaine Font Du Vent Châteauneuf-Du-Pape ‘Cuvee Etienne Gonnet’ 2020

Domaine Font Du Vent Châteauneuf-du-Pape ‘Cuvée Etienne Gonnet’ is a bold and complex red wine from the Southern Rhône, France. It presents a deep ruby-garnet colour with a purple hue and delivers an expansive aromatic profile of roasted Provençal herbs, ground pepper, sweet black cherries, truffle, smoke, and blackcurrant. Full-bodied and structured, this cuvée exemplifies the richness and finesse of Châteauneuf-du-Pape, offering depth, elegance, and cellar potential in every glass.

*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, Complex
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Black cherry, blackcurrant, truffle, smoke, pepper, roasted herbs
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Châteauneuf-du-Pape
Region: Rhône Valley, France
Terroir: Galets roulés and sandy soils in the Southern Rhône
Aging: Aged in a mix of concrete and oak vats
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Font Du Vent is part of the Gonnet family's heritage in the Southern Rhône, a lineage that dates back to the 1600s. The 'Cuvée Etienne Gonnet' pays tribute to the family's legacy, showcasing the estate's top parcels and blending Grenache, Syrah, and Mourvèdre for maximum complexity and structure. Managed by cousins Bertrand and Guillaume Gonnet, the estate employs organic farming and traditional winemaking to deliver expressive, terroir-driven wines of distinction.

Red Meat: Slow-roasted lamb with garlic and rosemary or grilled beef ribs.
Game: Venison with red wine reduction or wild boar stew.
Poultry: Duck with plum sauce or roast goose with herbs.
Vegetarian: Lentil stew with truffle oil or eggplant and mushroom gratin.

Comté: Aged and nutty, enhancing the wine's richness.
Bleu de Gex: Bold and savoury, balancing the wine's dark fruit and spice.
Tomme de Provence: Herbal and rustic, reflecting the wine's garrigue elements.
Reblochon: Soft and creamy, contrasting beautifully with the wine's structure.

Pieds et Paquets Marseillais (Stuffed Tripe Rolls with Lamb's Feet)

Ingredients:

• 500g tripe sheets
• 4 lamb's feet, cleaned
• 200g pancetta, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 sprig thyme
• 2 bay leaves
• 400g tinned tomatoes
• 250mL white wine
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Stuff tripe with pancetta, garlic, and herbs, then roll and tie with kitchen string.
2. In a large pot, sauté onion in olive oil, then add tripe rolls and lamb's feet.
3. Pour in tomatoes and white wine, add bay leaves and thyme, then simmer gently for 4–5 hours.
4. Season to taste and serve warm with rustic bread.
5. Enjoy with Domaine Font Du Vent Châteauneuf-du-Pape 'Cuvée Etienne Gonnet' for a bold southern French experience.