2017 | Chateau de la Negly | La Clape L'Ancely

A fresh, vivid red from this region with dried-strawberry character, together with other berries, flowers and fresh nuts. Medium body. Fine tannins on the finish. Serious, balanced red. Drink or hold.

Reviews:

• Wine Advocate: The 2017 La Clape L'Ancely is a stunning example of Mourvèdre's potential in the La Clape appellation. It's a very different expression from, say, Bandol, but more seductive and tender in the hands of this estate. Raspberries and cherries abound, and while there's a hint of the variety's so-called tree-bark character, there's also subtle spice and brine elements that give the wine a savory edge. It's medium to full-bodied, richly textural and plush, accessible now but sure to age well for at least 5-6 years—and possibly considerably longer, given Mourvèdre's resistance to oxidation. This is fast becoming my personal favorite of the Negly lineup.

• Jeb Dunnuck: The Mourvèdre-dominated 2017 l’Ancely is a rockingly good wine, and there aren’t many better Mourvèdre out there. Lots of blueberry and wild strawberry fruits as well as notes of spiced meats, herbes de Provence, and peppery garrigue notes all soar from the glass of this full-bodied red. Offering a layered, seamless texture, good acidity, and enough structure to warrant 2-4 years of bottle age, it’s going to have 15+ years of prime drinking from cold cellars.

Producer Information

Château de la Négly is a French wine estate situated in the La Clape sub-appellation of Languedoc. The estate has been the home to the Rosset family for several decades and today, is managed by Jean-Paul Rosset. Château de la Négly can trace its origins back to the 18th Century, when it was known as Château Ancely, eventually gaining its current title in 1807. More recently, the estate acquired Domaine de Boède in 2006, bringing Château de la Négly's total vineyard holdings to 75 hectares (185 acres). The château's top cuvée is its Porte du Ciel, produced from a blend of Mourvèdre, Grenache and Syrah. In the vineyard, harvest is carried out by hand prior to an additional sorting in the cellar. Post fermentation, it is barrel-aged for up to 24 months.

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