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Chateau de la Negly L'Ancely Coteaux du Languedoc 2011

Rhone Red Blends from Languedoc-Roussillon, France
  • RP96
750ML / 0% ABV
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Winemaker Notes

Intense ruby red robe. The nose associates aromas of kirsch, mocha cocoa, soft spices. On the palate, this wine is rich, heavy with silky tannins. Its notes of ripe fruit and the roasted coffee bean finish give a glimpse of the great ageing potential of this wine, elegant and racy.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
Spectacular on all accounts, the 2011 Coteaux du Languedoc La Clape L’Ancely is close to 100% Mourvedre that was harvested the last week of October. Offering up spectacular notes of kirsch, cassis, chocolate, iron, beef blood and spice, it hits the palate with a full-bodied, decadently styled profile that carries masses of tannin, huge concentration and a blockbuster finish. As with the 2012, it’s a full-flavored, big-boned effort that will have 15-20 years or more of longevity.
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Chateau de la Negly

Chateau de la Negly

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Chateau de la Negly, France - Other regions
Chateau de la Negly farms 50ha of estate vines that are situated in the Languedoc village of Fleury, 20km from Narbonne, in the heart of the La Clape AOP. During the Gallo-Roman era, the hills of La Clape were an island in the Mediterranean until the Aude River reconnected it to the mainland with substantial alluvial deposits. The unique soils of this AOP are a mixture of sandy loam and decomposing sandstone that is silty and rough with rocks and clay. The estate's close proximity to the water makes for a longer growing season with larger diurnal temperature shifts than vineyards further inland. This, coupled with the effects of the Tramontane wind, strong and dry from the North, allows Chateau de la Negly to make extremely rich and powerful wines that maintain great freshness and elegance.

Records show that this property existed as far back as 178AD under the name Nerly. The Chateau was built in the 18th century and was originally named d'Anceley; in 1807 the name changed to Negly. Many families have owned this historic estate over the centuries but it wasn't until the arrival of Jean Paux-Rosset, who purchased Negly in 1992, that the wines produced from these old traditional vineyards began their elevation to premier level status.

Today, wines from Chateau de la Negly are held as benchmarks of the Languedoc's potential, achieved through a series of replanting of vineyards, more organic farming practices and a strict attention to cleanliness and quality control. Every bunch of grapes is handpicked and placed into small 8kg crates. If they are de-stemmed, as they are for all the top wines, the grapes travel slowly along a conveyor table where 12 people remove everything but the perfectly ripe and intact berries. Whites are allowed to chill in a cold room for up to 4 days before pressing. The three flagship wines from this Estate (L'Anceley, Port du Ciel and Clos des Truffiers) are parcel selections of very old Syrah, Mourvedre and Grenache that yield tiny harvests of around 10-15 hL/ha.

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Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.

International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

TEWFR36711_2011 Item# 155729