Château Lanessan Haut-Médoc 2016

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.

Lamproie à la Bordelaise (Bordeaux-Style Braised Fish in Red Wine)

Ingredients:

• 800g firm white fish fillets (such as monkfish or ling)
• 2 tbsp butter
• 2 shallots, finely sliced
• 2 garlic cloves, lightly crushed
• 300ml Bordeaux red wine
• 1 tbsp tomato paste
• 1 bay leaf
• Fresh parsley, chopped
• Salt and cracked black pepper

Instructions:

1. Melt the butter in a wide pan and gently sauté the shallots and garlic until softened.
2. Stir in the tomato paste and cook briefly.
3. Pour in the red wine, add the bay leaf and simmer for 10–15 minutes until slightly reduced.
4. Add the fish fillets and poach gently in the sauce for 8–10 minutes until just cooked through.
5. Finish with chopped parsley and cracked black pepper before serving.

Inspired by the traditional cooking of Bordeaux, this rich red wine sauce highlights Haut-Médoc’s savoury depth and structure, while the wine’s acidity keeps the dish balanced and elegant.