Château Lanessan Haut-Médoc 2012

Château Lanessan Haut-Médoc is a classic and elegant red wine from Bordeaux, France. A blend of Cabernet Sauvignon, Merlot, and Petit Verdot, it offers aromas of blackcurrants, plums, and tobacco, with subtle notes of cedar and spices. The palate is medium-bodied with fine tannins, bright acidity, and a long, structured 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: Cabernet Sauvignon, Merlot, Petit Verdot
Tastes Like: Comparable to a Left-Bank Bordeaux, with blackcurrant, tobacco, and earthy spice, balanced by firm tannins and a long finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravel and clay soils
Aging: 12-18 months in oak
Serving Temperature: 16-18°C

Château Lanessan is a historic estate in Haut-Médoc, Bordeaux, known for its commitment to producing wines that reflect the region's timeless elegance. Their Haut-Médoc is a quintessential Bordeaux red with finesse and depth.

Seafood: Grilled tuna or salmon with herb butter.
Poultry: Roast chicken or duck confit.
Vegetarian: Wild mushroom risotto or lentil stew.
Meat: Beef Wellington, lamb shank, or venison roast.

Comté: Nutty and savoury, enhancing the wine's depth.
Roquefort: Bold and creamy, balancing the wine's structure.
Manchego: Semi-hard and mild, complementing the wine's fruit profile.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Beef Wellington

Ingredients:

• 1kg beef tenderloin
• 2 tbsp olive oil
• 200g mushrooms, finely chopped
• 4 slices prosciutto
• 1 sheet puff pastry
• 1 egg, beaten
• Salt and pepper, to taste

Instructions:

1. Season beef with salt and pepper. Sear on all sides in olive oil. Let cool.
2. Sauté mushrooms until dry and season with salt and pepper.
3. Wrap beef with prosciutto and mushroom mixture. Encase in puff pastry and brush with egg.
4. Bake at 200°C for 25-30 minutes or until golden brown. Let rest before slicing.

Tip: Serve with a red wine reduction and roasted vegetables.