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La Falaise 2017 - Domaine La Negly
Domaine La Negly

LA FALAISE 2017 - DOMAINE LA NEGLY

  France
€28.20
24.00
€24.00

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"It’s impeccably balanced and will be versatile on the dinner table!" Robert Parker

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Why do we love it?

Aromatic but also complex, La Falaise from the historic Domaine La Negly is here to impress you!

The vineyards are located in the heart of La Clape, Languedoc, inside the AOP (PDO) zone. They are enjoying lots of sunshine and cool breezes from the Mediterranean until they reach perfect ripening. La Falaise consists of Marsanne and Roussanne, which are fermented in French oak barrels. After that, the wine matures on its fine lees for 10 months in the barrel, with regular batonnage for the first 2 months. The result is expressive, buttery and impressively complex.

Last but not least, Domaine La Negly is one of the favorite wineries of Jancis Robinson from Languedoc!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium lemon color.

Impressive nose with floral aromas such as citrus blossom, rose and honeysuckle and fruity notes like peach, apricot, lemon, bergamot, grapefruit and tangerine. Discreet notes of barrel expressed as vanilla, butter and toast.

On the palate, it is medium bodied, with a balanced acidity and oily mouth feel. Candied citrus peels, peach, pear, citron and honey accompanied with sweet spices and hazelnut notes. Enjoyable aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol
Origin Languedoc
Variety Marsanne, Roussanne
Aromas Peach, apricot, lemon, bergamot, grapefruit, tangerine, vanilla, butter, toast.
Bottle Size 750ml
Barrique 10 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

LA FALAISE 2017 - DOMAINE LA NEGLY

PAIR IT

with seabass with Beure Blanc sauce, Moroccan Chicken Tagine or pasta with smoked salmon.

Chicken with coriander

  • 75 gr raw, unsalted cashews
  • 4 onions, finely chopped
  • 3 tbsps. of sunflower oil
  • 3 small green peppers finely chopped after removing the spores
  • 25gr fresh coriander and a little more for serving
  • 1 tsp. of coriander powder
  • ½ tbsp. of cumin
  • 6 seeds of cardamom, shriveled
  • 1 stick of cinnamon
  • 4 cloves of garlic, crushed
  • 25g fresh ginger, grated
  • 3 chicken breasts without bone and skin, cut into pieces
  • slices of lime for serving

Let the cashews soak for 20 minutes in 200ml of cold water.

Fry the onions with 2 tablespoons of olive oil until they are softened and slightly browned.

Once the nuts soften, place them in a blender along with water, onions, peppers and coriander. Blend them at moderate to high speed until they become an homogeneous, thick mixture.

Heat the remaining oil and gently cook the spices, garlic and ginger for a few minutes. Add the thick mixture and chicken, stir well and cook in moderate to high heat for a few minutes.

Add 200ml of water and let it simmer for 10 to 15 minutes or until the chicken is cooked perfectly. Allow it to absorb its liquids without drying out. Serve with rice, drizzle with a little lime juice and sprinkle with chopped fresh coriander.

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