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Ex Arena 2016 - Domaine de Cebene
Domaine de Cebene

EX ARENA 2016 - DOMAINE DE CEBENE

  France
€19.80
16.90
€16.90

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The No1 uprising winery of Southern France!

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Why do we love it?

Ex Arena 2016 from Domaine de Cebene is easily among the best Grenaches in the world. Domaine de Cebene's talented Brigitte Chevalier has managed to impress Jancis Robinson, Robert Parker and Andrew Jefford from Decanter with her wines. Ex Arena is one of her diamonds that will surely impress you too.

Brigitte Chevalier chose the flagship area of ​​Faugeres - one of France's oldest appellations - to make her own, very special and personal wines. Her wines are considered exemplary and she is considered one of the region's top winemakers. Cebenna, the gaulish goddess, whom Caesar renamed Cevenne, gave her name in the Les Cevennes mountains that surround the area. Brigitte chose the goddess's name for her winery. Ex Arena means "by the sand" and is due to the sandy terrain of the vineyards. The blend consists of Grenache (90%) and Mourvedre (10%). Extremely selective sorting of grapes, which is done manually and in many different phases to achieve absolute ripeness of the grape. Fermentation and maturation take place exclusively in stainless steel tanks. The result is a multi-dimentional and juicy wine that seduces everyone that tastes it.

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium purple color.

Red fruits such as strawberry, cherry, sour cherry and framboise dominate the nose. Notes of butter, vanilla, all spice and green pepper complement the aromatic bouquet.

On the palate it has medium body, crisp acidity and mellow tannins. Cherry, strawberry, framboise, plum, tea leaves, mixed peppercorns and raspberry make up a rich tapestry. Enjoyable, long-lasting tea aftertaste.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5%
Origin Faugeres, France
Variety Grenache, Mourvedre
Aromas strawberry, cherry, sour cherry, framboise, butter, vanilla, all spice, green pepper
Bottle Size 750ml
Barrique -
Serving temperature 15°C
Aging 5 years
Closure Cork
Organic Yes

EX ARENA 2016 - DOMAINE DE CEBENE

PAIR IT

with a Coq au vin, rabbit stew with rosemary and wine sauce or with a pork tenderloin with grilled vegetables.

Pork tenderloin with sun dried tomatoes

  • 2 pork tenderloins (fillet), each about 300g, with the excess fat removed
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsps. chopped fresh thyme
  • 1 tsp. of salt
  • 1/2 tsp. of freshly ground black pepper
  • 2 tsps. of butter
  • 1/2 cup of red wine
  • 1/2 cup chicken broth (or a chicken broth cube and half a cup of water)
  • 5 sun dried tomatoes cut to 4
  • 3 tbsps. of cream

Preheat the oven to 200 ° C.

Brush the meat on both sides with the half olive oil. Rub with garlic, thyme, salt and pepper.

In a stainless-steel pan, heat the remaining olive oil and butter to medium-high heat. When it’s hot, add the fillets and cook until golden brown on both sides, about 5 minutes. Place the fillets in a baking pan and place them in the hot oven. Let them cook for 12 to 15 minutes.

Remove the meat on a platter and cover it with foil to keep it warm. Put the remaining juices of the pot back in the pan.

At moderate to high temperature, add the wine by stirring to keep it from sticking. Add chicken broth and slices of sun-dried tomatoes. Lower the temperature and simmer for 2 to 3 minutes. Then add the cream and stir well to mix it up.

Cut the fillets into chunks and spread them on a platter. Pour the hot sauce over them with a spoon and serve immediately.

We recommend serving with long-grained rice.

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