Domaine Tour Saint Michel Châteauneuf du Pape Rouge Cuvée du Lion 2015
- Textured, savoury
If you’re a bit of Châteauneuf du Pape collector then this is something to check out. And if you’re not? Well, this may just turn you into one. Made from a blend of 75% grenache, 20% syrah and 5% mourvedre, there are only 60 cases so you’d be wise to get in line quicksmart. This fancy little French number has come direct from France in a refrigerated container so it’s all glasses on deck, mofos.
With point scores ranging from 90-93 from vinophiles like Robert Parker, James Suckling, Josh Reynolds, Jeb Dunnuck and the crew at Wine Spectator, this is 3rd generation winemaking showing its experience. The wine is a brooding, pretty intense red with dark berries and those wild herby characters. ‘Garrigue’, the wine geeks call it. Get this in a glass with some slow-cooked beef for a culinary check mate, and raise a glass to the French for everything they’ve given to the world.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 75% Grenache, 20% Syrah, 5% Mourvèdre
- Serving Temp.
Looks like this is either a wine sourced from various regions in France or it's from a smaller region that we haven't gotten around to writing about for you yet! If it's the former, well, it's hard to make general comments about a multi-regional French wine. So let's assume it's the latter: we've been lazy. Forgive us, there's only two of us, and we're mere mortals. We'll get round to writing something inspirational about this obscure (hopefully, otherwise we're in trouble) region eventually. Meanwhile, shoot in your suggestions (and your resume?), or just rejoice in the fact that there's something magical about heading off the beaten track and telling your friends all about that amazing grape that grows in the hinterlands of a place that doesn't even make it on the map – or Vinomofo's regional writeup section, at least.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 12 fresh rosemary sprigs
- 600g lamb leg steaks
- 1 lemon, rind finely grated, juiced
- 1 tablespoon honey
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 700g orange sweet potato, peeled, cut into 1cm-thick slices
- 70g rocket leaves, trimmed
- lemon wedges, to serve
- Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
- Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
- Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes. Drain. Drizzle with remaining oil. Season with salt and pepper.
- Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium.
- Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.