Chapelle De Potensac Médoc 2015

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.

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

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.

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.

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.

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:

1. Preheat your oven to 200°C.
2. Season the beef tenderloin generously with salt and pepper. Rub the minced garlic, rosemary, and thyme over the meat.
3. 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.
4. 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.
5. 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.
6. 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.
7. Slice the beef tenderloin and arrange on a serving platter. Drizzle the red wine jus over the top.
8. Serve immediately and enjoy this elegant dish alongside a glass of Château Poujeaux Moulis 2012 for a truly harmonious, terroir‐driven pairing.