Château Camensac Haut-Médoc 2009

Château Camensac Haut-Médoc 2009 is a robust, full‐bodied red wine from the Haut‐Médoc in Bordeaux, France. Crafted primarily from Merlot and Cabernet Sauvignon, this mature vintage reveals deep aromas of black cherry, cassis, and subtle hints of mocha and spice, all complemented by a well-integrated oak influence. On the palate, its refined structure, silky tannins, and long, persistent finish beautifully express the complexity and evolution achieved with age.

*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: Merlot, Cabernet Sauvignon
Tastes Like: Black cherry, cassis, mocha, subtle spice, and delicate oak nuances
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Haut‐Médoc
Region: Bordeaux, France
Terroir: A blend of gravel and clay soils imparting rich minerality and complexity
Aging: Aged in oak barrels to enhance structure and develop nuanced flavors
Serving Temperature: 16–18°C – Best served slightly below room temperature

Château Camensac is a respected, family‐owned estate in Bordeaux with a storied heritage in traditional winemaking. Through meticulous vineyard management and careful cellar practices, the estate produces wines that authentically express the elegant, terroir‐driven character of the Haut‐Médoc.

Red Meat: Grilled steak or roasted lamb that mirror the wine's deep fruit and spice nuances.
Poultry: Herb‐roasted duck or chicken with a subtle berry reduction to complement its mature structure.
Vegetarian: A rich wild mushroom risotto or a hearty vegetable ratatouille that accentuates its earthy complexity.
Game: Venison with a light cherry compote to balance its robust flavors.

Aged Comté: Nutty and savory, adding depth to the wine's profile.
Brie de Meaux: Soft and creamy, offering a gentle complement to its structured palate.
Camembert: Mild and slightly earthy, providing a balanced counterpoint.
Fresh Goat's Cheese: Tangy and bright, adding a refreshing contrast.

Red Wine Braised Beef Short Ribs

Ingredients:

• 1.5 kg beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup red wine (preferably a portion of Château Camensac Haut-Médoc 2009 or a similar Bordeaux blend)
• 2 cups beef or vegetable stock
• 2 tbsp tomato paste
• 1 sprig rosemary
• 2 sprigs thyme
• 1 bay leaf

Instructions:

1. Preheat your oven to 160°C.
2. Season the short ribs generously with salt and pepper. In a heavy, ovenproof pot, heat the olive oil over medium-high heat and sear the ribs on all sides until deeply browned. Remove and set aside.
3. Add the chopped onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 2 minutes to combine the flavors.
5. Return the short ribs to the pot, then add the red wine and stock along with the rosemary, thyme, and bay leaf. Bring the mixture to a gentle simmer.
6. Cover the pot and transfer to the oven. Braise slowly for 3–4 hours until the ribs are tender and the sauce has thickened into a rich, flavorful reduction.
7. Remove the ribs from the pot and strain the sauce. Adjust seasoning with salt and pepper if necessary.
8. Plate the ribs, drizzle with the red wine reduction, and garnish with fresh herbs.
9. Serve immediately and enjoy this hearty dish alongside a glass of Château Camensac Haut-Médoc 2009 for a truly harmonious, terroir‐driven pairing.