Château Citran Haut-Médoc 2016

Château Citran Haut-Médoc 2016 is a distinguished, full‐bodied red wine from the Haut-Médoc in Bordeaux, France. Crafted from a classic blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, it unveils an intricate bouquet of blackcurrant, plum, and subtle cedar with hints of spice. On the palate, expect a robust structure with firm tannins, balanced acidity, and a long, persistent finish that beautifully reflects its refined 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, plum, subtle cedar, and nuanced spice with hints of oak
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 minerality and structure
Aging: Typically aged in oak barrels to enhance complexity and soften tannins

Château Citran is a historic, family‐owned estate in Bordeaux renowned for its dedication to traditional winemaking. With meticulous vineyard management and a commitment to quality, the estate produces wines that authentically express the elegant, terroir‐driven character of the Haut-Médoc.

Red Meat: Grilled ribeye or roasted lamb that mirror the wine's rich dark fruit and spice notes.
Poultry: Herb‐roasted chicken or duck confit that complement its robust structure.
Vegetarian: A hearty ratatouille or wild mushroom risotto that accentuates its earthy complexity.
Game: Venison with a berry reduction to balance its firm tannins and deep fruit flavors.

Aged Comté: Nutty and savory, enhancing the wine's deep fruit and spice profile.
Roquefort: Bold and tangy, offering a striking contrast to its richness.
Brie de Meaux: Soft and creamy, providing a gentle complement to its robust structure.
Fresh Goat's Cheese: Tangy and vibrant, 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 (a portion of Château Citran 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. Rub the minced garlic, rosemary, and thyme all over the meat.
3. In a large, ovenproof skillet, heat the olive oil over medium-high heat and sear the tenderloin on all sides until well-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 and let it rest, loosely covered, for 10 minutes.
5. Meanwhile, in the same skillet, add the chopped shallot and sauté until softened, about 2–3 minutes. Deglaze the pan with the red wine, stirring to lift 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 arrange it on a serving platter. Drizzle the red wine jus over the slices.
8. Serve immediately and enjoy with a glass of Château Citran Haut-Médoc 2016 for a truly harmonious, terroir‐driven pairing.