Château Camensac Haut-Médoc 375ml 2020

Château Camensac Haut-Médoc 375mL 2020 is a distinguished, full‐bodied red wine from the Haut‐Médoc in Bordeaux, France. Crafted from a blend of Merlot and Cabernet Sauvignon, it reveals a rich bouquet of ripe dark fruits, subtle hints of spice, and nuanced oak, all of which beautifully express the classic character of Bordeaux.

*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: Ripe dark fruits, subtle spice, and refined oak nuances
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 375mL
Appellation: Haut‐Médoc
Region: Bordeaux, France
Terroir: A blend of gravel and clay soils that lends depth and complexity

Château Camensac is a respected, family‐owned estate in Bordeaux with a long tradition of crafting expressive red wines. Through meticulous vineyard management and careful winemaking, the estate produces wines that truly reflect the elegance and heritage of the Haut‐Médoc region.

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

Aged Comté: Nutty and savory, adding depth to the wine's profile.
Brie de Meaux: Soft and creamy, complementing its subtle spice and fruit layers.
Camembert: Mild and slightly earthy, providing a gentle counterbalance.
Fresh Goat's Cheese: Tangy and bright, adding a refreshing contrast.

Classic Beef Bourguignon

Ingredients:

• 1 kg beef chuck, cut into 2-cm cubes
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 200g button mushrooms, halved
• 1 cup red wine (a portion of Château Camensac Haut-Médoc 2020 can be used)
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the beef cubes with salt and pepper. In a large pot, heat the olive oil over medium-high heat and brown the beef in batches; set aside.
2. Lower the heat and add the chopped onion and garlic to the pot. Sauté until softened, about 3–4 minutes.
3. Add the carrots and tomato paste, stirring well to coat the vegetables. Cook for 2 minutes.
4. Return the beef to the pot, then pour in the red wine and beef stock. Add the bay leaf and dried thyme.
5. Bring the mixture to a simmer, cover, and cook on low heat for 2–3 hours until the beef is tender and the flavors have melded together.
6. In the last 15 minutes, add the mushrooms and simmer until just cooked.
7. Remove the bay leaf, adjust seasoning if needed, and garnish with freshly chopped parsley before serving.
8. Plate the dish and serve warm alongside a glass of Château Camensac Haut-Médoc 375mL 2020 for a harmonious, terroir‐driven pairing.