Château Les Vignes Des Genets Lussac Saint Émilion

Product Description

Six satellite villages that once sold their wines under the Saint Émilion AOC surround Saint Émilion. Of these villages, four now add Saint Émilion to their names to form the Saint Émilion satellites. They are separated from Saint Émilion by the Barbanne River (more like a creek), an ancient frontier between those in the south who spoke the Langue d’Oc and those in the north who spoke the Langue d’Oil. Wines from these lesser-known regions produce some interesting wines at a fraction of the cost of their more famous neighbours. Lussac is a village to the North West of Saint Emilion, granted appellation status in 1936.

Beautifully developed garnet-red in colour. Shows a very ripe nose of concentrated fruits of the forest and a dense palate reminiscent of black cherries and chocolate with pretty notes of liquorice and eucalyptus. The typicaly structure is flexible, with soft, rounded tannins that bring a balance and add length to the palate which finishes dry and clean.

Grower: GRM Vins
Grape Variety: Merlot / Cabernet Sauvignon
Style: Elegant and Smooth
Country: France
Appellation: St-Emilion
Vintage: 2007/8
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 75cl

Neck of Lamb with Lemon and Thyme

Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 5-6

INGREDIENTS

2 tbsp olive oil
1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both
juice of 1½ lemons, plus a little thinly pared rind
6-8 sprigs of thyme
a wine glass of water, or lamb stock
salt and fresh ground black pepper

TO SERVE //

White Bread
Greek-style tomato and onion salad

1. Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over.
2. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender.
3. Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.