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Les Bancels 2015 - Domaine de Cebene
Domaine de Cebene


  Faugeres, France


Why do we love it?

"This is the wine that made me swoon" Ned Goodwin, MW, "How delicious are Brigitte Chevalier’s reds, of Domaine de Cébène" Jancis Robinson MW, "a Faugeres wine text book" French press.

These are only few of what has been said about the epic Les Bancels 2015 from Domaine de Cebene.

Yes, it is as impressive as it sounds and it will surely steal your heart. Brigitte Chevalier chose the emblematic Faugeres area - one of France's oldest appellations - to make her own, very personal and special wines. Her wines are considered by many as exemplary and she is believed to be one of the region's top winemakers. Cebenna, the gaulish goddess, whom Caesar renamed Cevenne, gave her name, Les Cevennes, to the mountains that surround the area. Brigitte chose the goddess's name for her "divine" winery (don’t you think it suits it?). Les Bancels is a local expression for schist terraces that the vineyards of the area are found. The blend consists of Syrah (> 60%), Grenache and Mourvedre. No oak barrel is used, only careful vinification, without many interventions and stainless-steel tank. Explosion of fruit with impressive complexity and silky tannins combined with discreet mineral character and make it simply irresistible.





Tastes Like

It has medium purple color with violet hues.

Impressive nose with dense red and black fruits such as sour cherry, blueberry, blackberry and sour cherry, dressed in sweet and savory spices. Notes of violet and lavender with mild animal nuances complete the intense bouquet.

On the palate it has medium body, crisp acidity and moderate but silky tannins. Juicy cherry, blueberry, black berry and sour cherry are blended with notes of licorice, violet, black tea, pepper, all spice and nutmeg. Enjoyable, persistent cocoa aftertaste.

Technical stuff
Color Red
Type Ξηρό
Year 2015
Alcohol 13,5%
Origin Faugeres, France
Variety Syrah, Grenache, Mourvedre
Aromas cherry, blueberry, black berry, sour cherry, licorice, violet, black tea, pepper, all spice, nutmeg, cocoa
Bottle Size 750ml
Barrique -
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic Yes



with duck in plum sauce, a pepper steak or a porchetta dish.

Coq au Vin

2000 gr. rooster
For the Marinade
1200 ml. red dry wine
3 carrots
3 onions 
2-3 thyme sprouts
1 bay leaf
15 black peppercorns

For Cooking
2 onions
250 gr. champignon mushrooms, small
2 cloves of garlic
1 ripe tomato
6-7 sprigs of parsley
200 gr. smoked pancetta or bacon
250 ml. chicken broth
250 ml. red dry wine
100 ml. brandy or cognac
2 tablespoons of butter
1 teaspoon of sugar
1 teaspoon of thyme
2 tablespoons of flour
Olive oil
Freshly ground pepper

Ask your butcher to cut the rooster in portions.After that, wash it and clean it from any leftover feathers.
You should marinate the rooster for at least 24 hours, this will help the rooster meat soften even more! Pare the carrots and the onions and cut them into thick pieces. In a large basin, place the pieces of the rooster.
Add the carrots, onions, peppercorns, bay leaf and fresh thyme. Pour in the red wine, from which you must keep 1 cup for cooking. Let the rooster marinate, covered in the fridge.

For Cooking

Remove the rooster from the marinade and wipe it with absorbent paper to dry it completely. Remove the bay leaf, thyme and peppercorns.
Drain the marinade and keep the vegetables aside. In a deep frying pan, put 2 tablespoons olive oil and 1 tablespoon of butter to heat up. Saute the pieces of the rooster until they get a golden brown color. Move the rooster in a large saucepan, with a coarse bottom and put it on high heat. Pour in the brandy and when the alcohol evaporates, add the vegetables, which are sauteed for 2 minutes in the pan that you sauteed the rooster.
Add the sauteed garlic,the tomatoes cut in cubes, sugar, broth, thyme and the marinade. Simmer for about 2 hours until the meat is tender and the liquids are reduced to 1/4.
Cut the pancetta or bacon into cubes, saute until it gets color and add it to the saucepan. In the same pan, gently saute the mushrooms, the onions into slices and add them to the saucepan. Boil for about 5 minutes and add chopped parsley. Dissolve the flour in the wine, add it to the food and simmer another 10 minutes until the sauce thickens.
Leave the food for about 15-20 minutes to rest and then serve.


Eva Monochari

Food Blogger


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