Via Nostrum / Les Vignobles Foncalieu St. Chinian 2019

Via Nostrum 2019 by Les Vignobles Foncalieu is a dry, medium-bodied red wine from Corbières, France. A blend of 70% Syrah and 30% Grenache, it is sourced from marl soils in the Languedoc region. This wine displays ripe aromas of blackberry, plum, and peppery spice with earthy undertones. The palate is smooth and well-rounded, with soft tannins and a gently warming finish. A classic southern French red that offers great value and everyday appeal.

*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: Medium-bodied, Dry
Grape Varietal: Syrah, Grenache
Tastes Like: Blackberry, plum, cracked pepper, dried herbs
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Corbières AOC
Region: Languedoc, France
Terroir: Marl and limestone soils
Aging: Aged in stainless steel and concrete for freshness and softness
Serving Temperature: 16–18°C – Best served at cellar temperature

Les Vignobles Foncalieu is a cooperative of passionate growers based in the heart of Languedoc. With a focus on terroir and sustainability, they produce wines that express the diverse landscapes of the region. Via Nostrum is crafted from vineyards in Corbières, a rugged and historic appellation. This cuvée reflects the warmth of the south with Syrah's spice and Grenache's juicy fruit, making it a reliable and approachable wine for all occasions.

Beef: Grilled sirloin steak or beef stew with root vegetables.
Lamb: Lamb chops with thyme or lamb and eggplant bake.
Game: Duck leg confit or rabbit with herbs.
Vegetarian: Lentil and mushroom casserole or stuffed capsicums.

Comté: Nutty and savoury, enhancing structure.
Brie: Soft and creamy, balancing red fruit notes.
Tomme de Savoie: Rustic and earthy, pairing with herbal tones.
Pélagrue: Regional sheep's milk cheese, complementing spice and weight.

Rôti de Porc aux Herbes (Herb-Crusted Pork Roast)

Ingredients:

• 1.2kg pork loin
• 2 tbsp Dijon mustard
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp each thyme, rosemary, and parsley (chopped)
• Salt and pepper, to taste
• 100mL dry white wine

Instructions:

1. Preheat oven to 190°C. Mix mustard, garlic, olive oil, herbs, salt, and pepper to form a paste.
2. Rub mixture over the pork loin. Place in a baking dish and pour wine into the base.
3. Roast for 45–55 minutes or until internal temperature reaches 65°C.
4. Rest for 10 minutes before slicing. Serve with root vegetables and a glass of Via Nostrum Corbières.