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Williams-Sonoma Wine Château Belot Le Vignalet Williams-Sonoma Wine Château Belot Le Vignalet

2009 Château Belot Le Vignalet

Varietal Region Type
Syrah Languedoc-Roussillon Smooth Medium-Bodied Red
Rich blackberry and raspberry flavors are deftly balanced with acidity and freshness.
Read more info about this wine

Château Belot Le Vignalet

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$14.00 / each
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Featured Recipe Pairing
Baked Lamb Shanks with Fennel Gremolata
Baked Lamb Shanks with Fennel Gremolata
Tender lamb shanks are wrapped in aluminum foil and roasted slowly in the oven, a technique similar to braising that traps the meat’s natural juices. The steam envelops the meat and keeps it moist during the long roasting. A sprinkling of gremolata-in this case, a simple mixture of fresh fennel and orange zest-adds a spike of bright flavor at the end.
See the recipe
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Additional Wine Information

Story
Scoured by the powerful mistral wind for months at a time, Saint-Chinian vines grow in schist- and granite-strewn soils in the foothills of the Massif Central. The dry winds and lean soils help to produce small concentrated grapes. The cooling breezes of the Mediterranean Sea chill the grapes and slow down ripening—a key to quality in this warm region. Jacques and Gisèle Belot purchased property in the mid-1980s and farmed a few acres of vines as a hobby. But soon enough the Belots cleared more land to plant Syrah and Mourvèdre, and Gisèle returned to school to study grapegrowing and winemaking. In 1996 the Belots bought Château du Tendon, also in Saint-Chinian, and used grapes from that property to supplement their original vineyard. Today their adult children, Lionel and Karine, run Château Belot. Le Vignalet is the younger Belots’ introductory cuvée, a rich red blend that tempers the power and tannins of Syrah with supple Grenache and spicy Mourvèdre.
Sense
The nose offers brambly ripe blackberry and blueberry aromas.
Savor
Rich blackberry and raspberry flavors are deftly balanced with acidity and freshness.
Serve
Slow braises and stews of pork, beef, lamb and veal will provide their own silky texture to harmonize with this red’s polished mouthfeel and rich taste. Quick-cooking chops are another option—to highlight the wine’s fruit flavors, serve a plum chutney alongside. Lamb is a classic pairing with southern French reds; try contrasting the Château Belot’s fruit flavors with herbs like thyme, rosemary and basil. Visit williams-sonoma.com for recipes like Lamb Chops with Garlic and Rosemary; Short Ribs Braised in Balsamic; and Grilled Lamb Ribs.
Serving Instructions
Serve a little cooler than room temperature: refrigerate the bottle for 10 minutes before serving.
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