Chateau Dutruch Grand Poujeaux Cru Bourgeois 2014

Château Dutruch Grand Poujeaux Cru Bourgeois is a refined and structured red wine from Moulis-en-Médoc, Bordeaux, France. A blend of Cabernet Sauvignon, Merlot, and Petit Verdot, it reveals aromas of blackcurrants, plums, and cedar, with hints of tobacco and spice. The palate is 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, Structured
Grape Varietal: Merlot, Cabernet Sauvignon, Petit Verdot
Tastes Like: Comparable to a classic Bordeaux blend, with cassis, blackcurrant, and cedar notes, balanced by firm tannins and a long, elegant finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravelly and clay soils
Aging: 12-18 months in oak
Serving Temperature: 16-18°C

Château Dutruch Grand Poujeaux is a historic estate in Moulis-en-Médoc, Bordeaux, renowned for producing Cru Bourgeois wines of exceptional quality. Their red blends showcase the finesse and depth of the Médoc terroir.

Seafood: Grilled tuna or swordfish with a balsamic glaze.
Poultry: Duck breast with cherry reduction or roasted chicken.
Vegetarian: Mushroom risotto or ratatouille.
Meat: Beef Wellington, lamb chops, or venison stew.

Comté: Nutty and savoury, complementing the wine's structure.
Roquefort: Creamy and tangy, providing a delightful contrast.
Manchego: Semi-hard and mild, balancing the wine's boldness.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Beef Wellington

Ingredients:

• 500g beef fillet
• 200g mushrooms, finely chopped
• 1 sheet puff pastry
• 2 tbsp Dijon mustard
• 1 egg, beaten
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh thyme, chopped

Instructions:

1. Season beef fillet with salt and pepper. Sear in olive oil until browned on all sides. Let cool.
2. Sauté mushrooms with thyme until softened. Spread Dijon mustard over the beef and coat with mushroom mixture.
3. Wrap beef in puff pastry, sealing the edges. Brush with beaten egg.
4. Bake at 200°C for 25–30 minutes, or until pastry is golden. Rest for 10 minutes before slicing.

Tip: Serve with a red wine reduction for added depth of flavour.