Château Maucoil Chateauneuf-du-Pape Tradition Rouge Bio 2020

Château Maucoil Châteauneuf-du-Pape Tradition Rouge Bio is a bold organic red wine from the Rhône Valley, France. Crafted from Grenache, Syrah, Mourvèdre, and Cinsault, it reveals aromas of ripe blackberries, cherries, and garrigue, with notes of spice and earth. The full-bodied palate is beautifully balanced with velvety tannins and a long, refined finish, embodying the essence 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: Full-bodied, Complex
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Comparable to a bold Cabernet Franc, with blackberries, cherries, and a hint of savoury herbs.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Rocky and clay-limestone soils
Aging: Aged in oak barrels for added complexity
Serving Temperature: 16-18°C

Château Maucoil, located in the heart of Châteauneuf-du-Pape, produces biodynamic wines that express the region's diverse terroirs. Their Tradition Rouge Bio is a fine example of Rhône winemaking at its best.

Seafood: Seared tuna or seafood paella.
Poultry: Roasted duck or coq au vin.
Vegetarian: Ratatouille or grilled eggplant.
Meat: Lamb stew or beef tenderloin.

Brie: Creamy and mild, balancing the wine's richness.
Camembert: Soft and earthy, complementing the wine's savoury notes.
Gruyere: Nutty and firm, enhancing the wine's depth.
Manchego: Hard and savoury, pairing beautifully with the wine's bold structure.

Daube Provençale (Provençal Beef Stew)

Ingredients:

• 1kg beef chuck, cut into cubes
• 3 cups red wine
• 1 cup beef stock
• 2 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 sprigs thyme
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot. Sear the beef until browned on all sides. Remove and set aside.
2. Sauté onion, garlic, and carrots until softened. Stir in tomato paste and cook for 1 minute.
3. Deglaze the pot with red wine, scraping the bottom to release browned bits. Add beef stock, thyme, bay leaf, and the seared beef.
4. Simmer on low heat for 3 hours, stirring occasionally, until the beef is tender.
5. Garnish with fresh parsley before serving. Pair with crusty bread or mashed potatoes.

Tip: This dish is even better when prepared a day in advance, allowing the flavours to meld together.