Château Cap de Faugères Côtes de Castillon 2011

Château Cap de Faugères is a bold red wine from the Côtes de Castillon region in Bordeaux, France. This wine features rich aromas of blackcurrants, plums, and dark chocolate, with hints of spice and earthy undertones. Full-bodied with smooth tannins, it offers a long, complex finish, showcasing the quality of Bordeaux's Right Bank wines.

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Type: Red Wine

Style: Bold, Structured

Grape Varietal: Merlot, Cabernet Franc

Tastes Like: Comparable to a classic Bordeaux blend, with black fruit flavours, firm tannins, and earthy undertones.

Alcohol Percentage: 14%

Closure: Cork

Size: 750mL

Appellation: Côtes de Castillon AOC

Region: Bordeaux, France

Terroir: Clay-limestone soils

Aging: Aged in oak barrels for 12 months

Serving Temperature: 16-18℃ – Decant before serving

Château Cap de Faugères is a historic estate located in the Côtes de Castillon region of Bordeaux. The winery is dedicated to producing elegant, full-bodied wines that reflect the unique terroir of the Right Bank. With a focus on Merlot and Cabernet Franc, the wines showcase traditional Bordeaux winemaking techniques, delivering depth, complexity, and a distinctive sense of place.

Red Meat: Perfect with grilled ribeye, lamb shank, or beef Wellington.

Game: Pairs beautifully with venison stew or duck breast.

Vegetarian: Complements hearty dishes like mushroom risotto or roasted root vegetables.

Cheese: Aged cheddar, blue cheese, or a nutty comté.

Comté: Nutty and aged, it complements the wine's structure.

Roquefort: Adds a creamy, salty contrast to the wine's bold flavours.

Manchego: Its firm texture and mild flavour balance the wine's tannins.

Australian Aged Cheddar: Sharp and bold, pairs well with the wine's complexity.

A classic French stew made with red wine, beef, mushrooms, and herbs. This hearty dish pairs perfectly with the bold flavours of Château Cap de Faugères.

• 600g beef chuck, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 200g mushrooms, sliced
• 2 cups red wine
• 1 cup beef stock
• 1 tbsp tomato paste
• 2 sprigs thyme
• Salt and pepper, to taste

1. Sear the Beef: Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. Sauté the Vegetables: In the same pot, add chopped onion, garlic, and carrots. Cook until softened, then add mushrooms and continue to sauté for 5 minutes.
3. Deglaze and Simmer: Add tomato paste, thyme, and the browned beef back to the pot. Pour in red wine and beef stock, scraping up any browned bits from the bottom of the pot.
4. Cook: Bring to a boil, then reduce heat to low and simmer covered for 2 hours, or until the beef is tender.
5. Serve: Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.