Château Cantemerle Haut-Médoc 375ml 2016

Château Cantemerle Haut-Médoc 375mL 2016 is a distinguished, full‐bodied red wine from the Haut‐Médoc appellation in Bordeaux, France. Crafted from a classic blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, it unfolds with an intricate bouquet of blackcurrant, plum, and subtle hints of spice, complemented by refined oak nuances. On the palate, expect a structured, harmonious profile with velvety tannins and a long, elegant finish that truly reflects its 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: Blackcurrant, plum, 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 imparting distinctive minerality and depth

Château Cantemerle is a renowned, family‐owned estate in Bordeaux with a storied history in traditional winemaking. Through meticulous vineyard management and careful cellar practices, the estate produces wines that authentically express the elegant, terroir‐driven character of 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 light 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 subtle 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 Cantemerle Haut-Médoc 2016 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, then rub it with 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 as desired). Remove the meat 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 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 serve it drizzled with the red wine jus.
8. Enjoy this elegant dish alongside a glass of Château Cantemerle Haut-Médoc 2016 for a truly harmonious, terroir‐driven pairing.