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Chapelle De Potensac Médoc 2015
Chapelle De Potensac Médoc 2015
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Description
Description
Chapelle De Potensac Médoc 2015 is a distinguished, full‐bodied red wine from the Médoc region in France. Crafted from a classic blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, it unveils complex aromas of dark cherry, blackcurrant, and subtle hints of tobacco and spice. On the palate, expect a robust structure with well-integrated tannins and a long, elegant finish that beautifully reflects its refined Bordeaux terroir.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: Red Wine
Style: Full‐bodied
Grape Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
Tastes Like: Dark cherry, blackcurrant, subtle tobacco, spice, and refined oak nuances
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Médoc
Region: Médoc, France
Terroir: A blend of gravel and clay soils that imparts a distinctive minerality and complexity
Aging: Typically aged in oak barrels to develop structure and enhance its depth
Winery
Winery
Chapelle De Potensac is a historic, family‐owned estate in the Médoc renowned for its dedication to traditional winemaking. With meticulous vineyard management and a commitment to quality, the estate produces wines that authentically express the elegant, terroir‐driven character of Bordeaux.
Food Pairings
Food Pairings
Red Meat: Grilled steak or roasted lamb that echo the wine's rich fruit and spice notes.
Poultry: Herb‐roasted chicken or duck confit to complement its structured tannins.
Vegetarian: A hearty ratatouille or wild mushroom risotto that enhances its earthy complexity.
Game: Venison with a berry reduction to balance its robust flavor profile.
Cheese Pairings
Cheese Pairings
Aged Comté: Nutty and savory, adding depth to the wine's rich profile.
Roquefort: Bold and tangy, providing a striking contrast to its fruit intensity.
Brie de Meaux: Soft and creamy, offering a gentle complement to its robust structure.
Fresh Goat's Cheese: Tangy and vibrant, adding a refreshing counterpoint.
Recipe
Recipe
Herb-Crusted Beef Tenderloin with Red Wine Jus
Ingredients:
- 1.2 kg beef tenderloin, trimmed
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 cup red wine (a portion of Chapelle De Potensac Médoc 2015 or a similar Bordeaux blend)
- 1 cup beef stock
- 1 shallot, finely chopped
- 2 tbsp butter
Instructions:
- Preheat your oven to 200°C.
- Season the beef tenderloin generously with salt and pepper. Rub the minced garlic, rosemary, and thyme over the meat.
- In a large, ovenproof skillet, heat the olive oil over medium-high heat. Sear the tenderloin on all sides until nicely browned, about 2–3 minutes per side.
- Transfer the skillet to the oven and roast for 15–20 minutes for medium-rare (adjust time for desired doneness). Remove the meat from the oven and let it rest, loosely covered, for 10 minutes.
- Meanwhile, in the same skillet, add the chopped shallot and sauté until softened, about 2–3 minutes. Deglaze the pan with red wine, scraping up any browned bits.
- Add the beef stock and simmer until the sauce reduces by half. Stir in the butter until the sauce is smooth, then adjust seasoning with salt and pepper.
- Slice the beef tenderloin and arrange on a serving platter. Drizzle the red wine jus over the top.
- Serve immediately and enjoy this elegant dish alongside a glass of Château Poujeaux Moulis 2012 for a truly harmonious, terroir‐driven pairing.
