Chateau d'Arcins Cru Bourgeois 2016

Château d'Arcins Cru Bourgeois is a classic and refined red wine from the Haut-Médoc appellation in Bordeaux, France. A blend of Cabernet Sauvignon and Merlot, it reveals aromas of cassis, blackberries, and cedar, with hints of tobacco, leather, and spice. The palate is medium to full-bodied with firm tannins, balanced acidity, and a long, elegant finish.

*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, Classic
Grape Varietal: Merlot, Cabernet Sauvignon
Tastes Like: Comparable to a Left-Bank Bordeaux, with blackcurrant, cedar, and earthy spice, supported by firm tannins and a structured finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravel and clay soils
Aging: 12-16 months in oak
Serving Temperature: 16-18°C

Château d'Arcins is a historic estate in Haut-Médoc, Bordeaux, celebrated for its exceptional Cru Bourgeois wines. Their red blend showcases the finesse and structure that define this prestigious region.

Seafood: Grilled salmon or tuna with smoky paprika.
Poultry: Herb-crusted chicken or duck confit.
Vegetarian: Mushroom and lentil stew or ratatouille.
Meat: Ribeye steak, lamb chops, or beef bourguignon.

Camembert: Mild and creamy, complementing the wine's tannins.
Roquefort: Bold and tangy, providing a striking contrast.
Manchego: Semi-hard and nutty, enhancing the wine's complexity.
Comté: Rich and savoury, pairing beautifully with the wine.

Beef Bourguignon

Ingredients:

• 500g beef chuck, cubed
• 2 cups red wine
• 1 cup beef stock
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp flour
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme and bay leaf

Instructions:

1. Season beef with salt and pepper. Heat olive oil in a large pot and sear the beef until browned. Remove and set aside.
2. Sauté onion, carrots, and celery until softened. Add garlic and tomato paste, cooking for 1 minute.
3. Stir in flour and cook for another minute. Deglaze with red wine and beef stock.
4. Return beef to the pot and add thyme and bay leaf. Simmer gently for 2–3 hours until tender.
5. Serve with mashed potatoes or crusty bread.

Tip: Garnish with chopped parsley for a fresh finish.