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Château Citran Haut-Médoc 2016
Château Citran Haut-Médoc 2016
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Description
Description
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.
Wine Details
Wine Details
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
Winery
Winery
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.
Food Pairings
Food Pairings
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.
Cheese Pairings
Cheese Pairings
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.
Recipe
Recipe
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:
- Preheat your oven to 200°C.
- Season the beef tenderloin generously with salt and pepper. Rub the minced garlic, rosemary, and thyme all over the meat.
- 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.
- 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.
- 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.
- 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.
- Slice the beef tenderloin and arrange it on a serving platter. Drizzle the red wine jus over the slices.
- Serve immediately and enjoy with a glass of Château Citran Haut-Médoc 2016 for a truly harmonious, terroir‐driven pairing.
