Via Nostrum / Les Vignobles Foncalieu Corbieres 2019

Château La Négly Les Capitelle Le Clos des Truffiers is a bold and luxurious red wine from Languedoc, France. Deep ruby in colour, it offers an intensely aromatic nose of black raspberry, blackberry liqueur, crushed minerals, violet, espresso, and elegant toasty oak. On the palate, it is velvety and enveloping, with rich, plush tannins and extraordinary depth. This wine flows seamlessly, lingering long on the finish and caressing every corner of the palate. An exceptional cuvée for collectors and connoisseurs.

*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, Luxurious
Grape Varietal: Syrah
Tastes Like: Blackberry liqueur, violet, espresso, dark chocolate, toasted oak
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: La Clape, Languedoc
Region: Languedoc, France
Terroir: Limestone and clay soils with Mediterranean influence
Aging: Aged in new French oak barrels for complexity and structure
Serving Temperature: 16–18°C – Best served at cellar temperature

Château La Négly is a renowned estate in the La Clape appellation of Languedoc, producing some of the region's most celebrated wines. Les Capitelle Le Clos des Truffiers is the estate's most prestigious red, made from old-vine Syrah grown on a small, select parcel. The wine is a true statement of terroir and winemaking finesse, capturing the boldness of the Mediterranean with elegance, power, and incredible ageing potential.

Beef: Filet mignon with truffle butter or slow-cooked beef bourguignon.
Lamb: Rack of lamb with rosemary crust or lamb stew with olives.
Game: Venison tenderloin or duck breast with black cherry sauce.
Vegetarian: Black truffle risotto or wild mushroom and lentil casserole.

Roquefort: Rich and tangy, balancing the wine's dark fruit intensity.
Comté: Aged and savoury, echoing the wine's complexity.
Tomme de Brebis: Rustic and herbaceous, pairing with earthy notes.
Brie de Meaux: Soft and creamy, rounding out the wine's structure.

Filet de Boeuf aux Cèpes (Beef Fillet with Porcini Mushrooms)

Ingredients:

• 4 beef fillets
• 200g porcini mushrooms, sliced
• 2 shallots, finely chopped
• 1 garlic clove, minced
• 2 tbsp butter
• 100mL dry red wine
• 100mL beef stock
• Salt and pepper, to taste
• Fresh thyme

Instructions:

1. Season beef fillets with salt and pepper. Sear in a hot pan and set aside.
2. In the same pan, sauté shallots, garlic, and porcini in butter until golden.
3. Add wine and stock, reduce by half, then return beef to the pan to finish cooking.
4. Serve garnished with thyme and pair with a glass of Château La Négly Les Capitelle Le Clos des Truffiers for an indulgent dining experience.