Domaine la Réméjeanne Côtes Du Rhône Les Chèvrefeuilles Rouge 2020

This blend comes from hillside vines with an average altitude of 250 metres, grown on loess/limestone soils, and holding both south and east expositions. A blend of Syrah, Grenache, Mourvèdre, Carignan, as well as some Marselan (from some old vines of a rarely seen hybrid that Olivier Klein likes for the acidity it brings to the blend), this is perhaps the spiciest of the Réméjeanne wines we ship. The grapes are sorted and mostly destemmed before a natural ferment in concrete tank. The Carignan grapes are, however, fermented carbonic style. There is no sulphur used during the vinification, and the wine then spends a year in tank prior to bottling (unfined).

Type: Red Wine
Style: Smooth, Spicy
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Comparable to a medium-bodied Shiraz, with red berries, black cherries, and spice notes.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Limestone and clay soils
Aging: Aged in stainless steel and neutral oak
Serving Temperature: 16-18°C

Domaine la Réméjeanne is a family-owned winery in the southern Rhône Valley, known for producing elegant and expressive wines that reflect the unique terroir of the region.

Seafood: Grilled tuna steak or seafood paella.
Poultry: Roast duck breast with cherry glaze.
Vegetarian: Lentil stew or ratatouille.
Meat: Lamb chops or beef bourguignon.

Brie: Creamy and soft, complementing the wine's smooth texture.
Comté: Nutty and firm, enhancing the wine's spice notes.
Roquefort: Salty and tangy, contrasting beautifully with the fruitiness.
Manchego: Aged and savoury, pairing well with the wine's structure.

Lamb Chops with Cherry Glaze

Ingredients:

• 8 lamb chops
• 1 cup fresh cherries, pitted
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh rosemary for garnish

Instructions:

1. Season lamb chops with salt and pepper.
2. Heat olive oil in a skillet and sear lamb chops for 3-4 minutes per side. Remove and set aside.
3. In the same skillet, combine cherries, balsamic vinegar, and honey. Simmer until thickened.
4. Return lamb chops to the skillet and coat with the cherry glaze.
5. Serve garnished with fresh rosemary and pair with Domaine la Réméjeanne Les Chèvrefeuilles Rouge.

Tip: Add mashed potatoes or roasted vegetables for a complete meal.