Château Maucoil Côtes du Rhône Villages Rouge Bio 2021

Château Maucoil Côtes du Rhône Villages Rouge Bio is a bold and elegant organic red wine from the Rhône Valley, France. Crafted from Grenache, Syrah, and Mourvèdre, it features aromas of ripe red berries, black cherries, and subtle spices. The medium to full-bodied palate offers velvety tannins, balanced acidity, and a long, refined finish, showcasing the best of Rhône’s organic winemaking traditions.

*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, Spicy
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Comparable to a robust Shiraz, with dark berries, black pepper, and herbal undertones.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Stony and clay-rich soils
Aging: Oak barrels for complexity
Serving Temperature: 16-18°C

Château Maucoil is a historic estate in the Rhône Valley, renowned for crafting wines that highlight the region's rich terroir and dedication to organic viticulture.

Seafood: Grilled swordfish or seafood paella.
Poultry: Duck confit or herb-roasted chicken.
Vegetarian: Eggplant parmigiana or mushroom stew.
Meat: Braised lamb shanks or beef bourguignon.

Comté: Nutty and savoury, enhancing the wine's complexity.
Roquefort: Creamy and salty, providing a bold contrast.
Manchego: Firm and aged, balancing the wine's richness.
Cheddar: Sharp and mature, complementing the wine's spice.

Navarin d’Agneau (French Lamb Stew with Spring Vegetables)

This classic Provençal lamb stew, slow-cooked with aromatic herbs, red wine, and seasonal vegetables, is rich, hearty, and full of rustic flavours. The dark fruit, earthy garrigue notes, and balanced tannins of this organic *Côtes du Rhône Villages Rouge* complement the tender lamb while enhancing the dish’s herbaceous character.

Ingredients (Serves 4-6):

• 1kg lamb shoulder, cut into large cubes
• 2 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 200ml dry red wine (preferably *Côtes du Rhône*)
• 500ml beef or lamb stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp dried Herbes de Provence
• 200g baby potatoes, halved
• 200g green beans, trimmed
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish
• Crusty bread or buttered pasta, for serving

Instructions:

1. Brown the Lamb: Heat the olive oil in a large pot over medium-high heat. Season the lamb with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
2. Sauté the Vegetables: In the same pot, cook the onion, garlic, carrots, and celery until softened.
3. Build the Stew: Stir in the tomato paste, then return the lamb to the pot. Pour in the red wine, scraping up any browned bits. Let it reduce slightly.
4. Slow Cook: Add the stock, thyme, bay leaf, and Herbes de Provence. Cover and simmer on low heat for 1.5 hours.
5. Add the Vegetables: Stir in the potatoes and cook for another 30 minutes until tender. Add the green beans in the last 10 minutes.
6. Serve: Remove the bay leaf and thyme sprigs. Garnish with fresh parsley and serve with cru