Château Chasse-Spleen Moulis 2009

Château Chasse-Spleen Moulis 2009 is a distinguished, full‐bodied red wine from the Haut‐Médoc in Bordeaux, France. Crafted from a classic blend of Cabernet, Merlot, and Petit Verdot, it reveals a complex bouquet of dark cherry, blackcurrant, mature spice, and subtle tobacco notes, with refined oak integration. On the palate, expect a rich, structured profile with velvety tannins and a long, persistent finish that elegantly expresses the depth and character of its aged 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, Merlot, Petit Verdot
Tastes Like: Dark cherry, blackcurrant, mature spice, and subtle 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 complexity

Château Chasse-Spleen is a celebrated, family‐owned estate in Bordeaux renowned for its dedication to traditional winemaking. With 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 matured fruit and complex spice notes.
Poultry: Herb‐roasted duck or chicken with a subtle berry reduction to complement its structured tannins.
Vegetarian: A rich vegetable ratatouille or wild mushroom risotto that accentuates its earthy complexity.
Game: Venison with a blackberry reduction to balance its robust flavor profile.

Aged Comté: Nutty and savory, adding rich depth.
Roquefort: Bold and tangy, offering a striking contrast.
Brie de Meaux: Soft and creamy, providing a gentle complement.
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 Chasse-Spleen Moulis 2009 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. Rub the minced garlic, rosemary, and thyme all over the meat.
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 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, 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 Chasse-Spleen Moulis 2009 for a truly harmonious, terroir‐driven pairing.