Château Maucoil Châteauneuf-du-Pape Privilege Rouge Bio 2017

Château Maucoil Châteauneuf-du-Pape Privilege Rouge Bio is an exceptional organic red wine from the Rhône Valley, France. Made from Grenache, Syrah, and Mourvèdre, it reveals aromas of blackberries, plums, and dried herbs, with notes of spice and leather. The full-bodied palate offers fine tannins, balanced acidity, and a long, complex finish, epitomising the elegance of Châteauneuf-du-Pape.

*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: Opulent, Full-bodied
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Comparable to a bold Syrah with layers of dark fruit, savoury herbs, and a touch of spice.
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Galets roulés (large stones) and clay-limestone soils
Aging: Aged in French oak barrels for enhanced complexity
Serving Temperature: 16-18°C

Château Maucoil is a historic estate in Châteauneuf-du-Pape, dedicated to biodynamic winemaking. Their Privilege de Maucoil Rouge is a testament to their commitment to quality and tradition, offering exceptional richness and elegance.

Seafood: Grilled swordfish or seafood paella.
Poultry: Duck à l'orange or roasted quail.
Vegetarian: Stuffed bell peppers or mushroom stew.
Meat: Venison steak or braised lamb shanks.

Brie: Soft and creamy, complementing the wine's smooth tannins.
Gruyere: Nutty and savoury, enhancing the wine's complexity.
Aged Cheddar: Sharp and bold, pairing beautifully with the wine's structure.
Parmigiano-Reggiano: Hard and savoury, balancing the wine's robust flavours.

Gigot d’Agneau Rôti (Roast Leg of Lamb)

Ingredients:

• 1.5kg leg of lamb
• 4 garlic cloves, sliced
• 2 sprigs rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup red wine
• 1 cup beef stock

Instructions:

1. Preheat oven to 180°C. Make small cuts in the lamb and insert garlic slices and rosemary sprigs.
2. Rub the lamb with olive oil, salt, and pepper. Place in a roasting pan.
3. Roast for 1.5-2 hours, basting occasionally with the juices.
4. In the final 30 minutes, add red wine and beef stock to the pan to create a jus.
5. Rest the lamb for 15 minutes before slicing. Serve with the jus.

Tip: Pair with roasted vegetables or creamy potato gratin.