Château Camensac Haut-Médoc 2010

Château Camensac Haut-Médoc 2010 is a robust, full‐bodied red wine from the Haut‐Médoc in Bordeaux, France. Crafted primarily from Merlot and Cabernet Sauvignon, it reveals complex aromas of dark plum, black cherry, cedar, and subtle spice, with hints of well-integrated oak. On the palate, expect a velvety structure with silky tannins, balanced acidity, and a long, persistent finish that truly 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: Merlot, Cabernet Sauvignon
Tastes Like: Dark plum, black cherry, cedar, subtle spice, and 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 distinctive minerality and depth
Aging: Aged in oak barrels to develop structure and enhance complexity

Château Camensac is a respected, family‐owned estate in Bordeaux with a long tradition of crafting expressive red wines. Their meticulous vineyard management and careful cellar practices ensure that each bottle authentically expresses the elegant, terroir‐driven character of the Haut‐Médoc.

Red Meat: Grilled steak or roasted lamb that mirror the wine's intense dark fruit and spice nuances.
Poultry: Herb‐roasted duck or chicken with a subtle berry reduction to complement its structured tannins.
Vegetarian: A hearty wild mushroom risotto or 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 rich depth to the wine's 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 structured palate.
Fresh Goat's Cheese: Tangy and bright, 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 (preferably a portion of Château Camensac Haut-Médoc 2010 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, and rub it with the minced garlic, rosemary, and thyme.
3. Heat the olive oil in a large, ovenproof skillet over medium-high heat and 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 your preferred doneness). Remove the meat from the oven and let it rest, loosely covered, for 10 minutes.
5. Meanwhile, add the chopped shallot to the skillet and sauté until softened, about 2–3 minutes. Deglaze the pan with the 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, and adjust seasoning with salt and pepper if needed.
7. Slice the beef tenderloin and serve it drizzled with the red wine jus.
8. Enjoy this elegant dish alongside a glass of Château Camensac Haut-Médoc 2010 for a truly harmonious, terroir‐driven pairing.