Château Bernadotte Haut-Médoc 2018

Château Bernadotte Haut-Médoc is a Cabernet-led Left Bank blend with Merlot, grown on the gravel plateau of Saint-Sauveur just west of Pauillac.

Deep gravel croupes, right behind the great Pauillac estates, are why the property has long been judged above its appellation. Its modern standing came under Madame de Lencquesaing of Château Pichon-Longueville Comtesse de Lalande, whose team ran vineyard and cellar to classed-growth standards; it later went to the Louis Roederer group and then new owners, with the same careful viticulture. Cabernet Sauvignon grows on the gravel and Merlot on the heavier clay. Parcels are picked separately, fermented in temperature-controlled tanks and aged in French oak, part new, for about a year.

Cassis and cedar, firm but polished tannin and a dry finish: classic Left Bank claret. Decant an hour ahead if you're opening it young, and serve at 16–18°C with roast lamb, steak or hard cheeses.

*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, Classic
Grape Varietal: Merlot, Cabernet Sauvignon
Tastes Like: Comparable to a Left-Bank Bordeaux, with blackcurrant, plum, and cedar notes, complemented by firm tannins and a structured finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravelly soils
Aging: 12-18 months in oak
Serving Temperature: 16-18°C

Château Bernadotte is an esteemed estate in the Haut-Médoc appellation of Bordeaux. Known for producing wines of exceptional finesse, it reflects the timeless elegance and quality of the region's terroir.

Seafood: Grilled tuna or salmon with herb butter.
Poultry: Roast chicken or duck confit.
Vegetarian: Mushroom risotto or ratatouille.
Meat: Lamb chops, beef stew, or venison roast.

Comté: Nutty and savoury, enhancing the wine's structure.
Roquefort: Creamy and tangy, balancing the wine's complexity.
Manchego: Semi-hard and mild, complementing the wine's depth.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Confit de Canard (Duck Confit)

Ingredients:

• 4 duck legs
• 2 tbsp sea salt
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp black pepper
• 4 cups duck fat

Instructions:

1. Rub duck legs with salt, garlic, thyme, and pepper. Cover and refrigerate overnight.
2. Preheat oven to 120°C. Rinse duck legs and pat dry.
3. In a deep pot, melt duck fat and submerge the legs completely.
4. Cook in the oven for 2-3 hours until the meat is tender and falling off the bone.
5. Remove from fat and crisp the skin in a hot pan before serving.

Tip: Serve with roasted potatoes or a green salad.