Château Maucamps 2006

Château Maucamps is a full-bodied, elegant red wine from the Haut-Médoc appellation in Bordeaux, France. Crafted from a blend of Cabernet Sauvignon, Merlot, and Petite Verdot, it offers a complex bouquet of blackcurrant, cassis, cedar, and subtle spice notes. On the palate, the wine is structured and refined, with velvety tannins and a long, persistent finish that beautifully expresses the classic Médoc 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.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietals: Cabernet Sauvignon, Merlot, Petite Verdot
Tastes Like: Comparable to a classic Bordeaux blend with blackcurrant, cedar, dark plum, and subtle spice
Alcohol Percentage: ~13.5–14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Haut-Médoc
Region: Bordeaux, France
Terroir: Gravel and clay soils imparting structure, depth, and finesse

Château Maucamps is a prestigious Bordeaux estate in the Haut-Médoc, recognised for producing elegant and structured reds. The estate combines traditional vineyard management with meticulous winemaking to create wines that express the classic Médoc terroir, with balance, refinement, and rich fruit character.

Red Meat: Roast ribeye, beef tenderloin, or grilled lamb.
Game: Venison, wild boar, or duck with a berry or red wine reduction.
Poultry: Roast duck with herbs or a chicken fricassée.
Cheese: Aged hard cheeses like Comté, Gruyère, or aged Cheddar.

Aged Comté: Nutty and firm, balancing the wine’s structured tannins.
Roquefort: Bold and tangy, complementing the dark fruit intensity.
Brie de Meaux: Soft and creamy, offering a gentle contrast.
Gruyère: Rich and nutty, enhancing the wine’s elegant finish.

Herb-Crusted Rack of Lamb with Red Wine Jus (Carré d'Agneau aux Herbes et Jus au Vin Rouge)

Ingredients:

• 1.2 kg rack of lamb, frenched
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 cup red wine (preferably a portion of Château Maucamps 2006 or similar Bordeaux blend)
• 1 cup beef or lamb stock
• 2 tbsp butter
• 1 shallot, finely chopped

Instructions:

1. Preheat oven to 200°C (390°F).
2. Rub the rack of lamb with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides for 2–3 minutes per side.
4. Transfer the skillet to the oven and roast for 15–20 minutes for medium-rare. Rest the lamb for 10 minutes before slicing.
5. In the same skillet, sauté shallots until softened. Deglaze with red wine and simmer until reduced by half. Add stock and continue to reduce. Stir in butter until smooth.
6. Slice the lamb and serve drizzled with the red wine jus alongside a glass of Château Maucamps 2006 for a refined, terroir-driven pairing.