Château Citran Haut-Médoc 2010

Château Citran Haut-Médoc 2010 is a refined, full‐bodied red wine from the Haut-Médoc appellation in Bordeaux, France. Crafted from a classic blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, it reveals a complex bouquet of blackcurrant, cedar, tobacco, and subtle spice, with elegant oak nuances. On the palate, expect a robust structure with firm tannins, balanced acidity, and a long, lingering finish that epitomizes the timeless character of 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
Tastes Like: Blackcurrant, cedar, tobacco, 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 a distinctive mineral complexity
Aging: Aged in oak barrels to develop structure and depth

Château Citran is a historic, 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 Haut-Médoc.

Red Meat: Grilled steak or roasted lamb that mirror the wine's intense fruit and spice nuances.
Poultry: Herb‐roasted duck or chicken with a berry reduction that complements its structured tannins.
Vegetarian: A rich vegetable ratatouille or wild mushroom risotto that accentuates its earthy complexity.
Game: Venison with a subtle cherry compote to balance its robust flavors.

Aged Comté: Nutty and savory, adding a rich depth to the wine's profile.
Roquefort: Bold and tangy, offering a striking contrast to its fruit intensity.
Brie de Meaux: Soft and creamy, providing 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 Citran 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. Rub the minced garlic, rosemary, and thyme 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 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.
7. Slice the beef tenderloin and serve it drizzled with the red wine jus.
8. Enjoy this elegant dish alongside a glass of Château Citran Haut-Médoc 2010 for a truly harmonious, terroir‐driven pairing.