Château Maucamps L'Enclos Maucamps 2017

Château Maucamps L'Enclos Maucamps is a full-bodied red wine from the Haut-Médoc appellation in Bordeaux, France. Made from a classic blend of Cabernet Sauvignon and Merlot, it expresses intense aromas of blackcurrant, cassis, and cedar with hints of spice and subtle oak. On the palate, the wine is structured and elegant, with smooth tannins and a long, persistent finish that beautifully reflects the distinctive terroir of the Médoc region.

*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 Varietals: Cabernet Sauvignon, Merlot
Tastes Like: Comparable to a classic Cabernet Sauvignon with blackcurrant, cassis, cedar, and subtle spice
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Haut-Médoc
Region: Bordeaux, France
Terroir: Gravel and clay soils imparting structure, depth, and elegance

Château Maucamps is a respected Bordeaux estate in the Haut-Médoc, known for producing wines of finesse and balance. With meticulous vineyard management and careful vinification, the estate captures the terroir’s classic gravel and clay characteristics, resulting in structured and elegant reds with rich fruit expression and refined tannins.

Red Meat: Grilled ribeye or beef tenderloin to complement the wine’s bold fruit and structured tannins.
Poultry: Roast duck with a berry glaze or herbed chicken.
Game: Venison or wild boar with a rich sauce.
Cheese: Aged hard cheeses such as Comté or Cantal.

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

Herb-Crusted Beef Tenderloin with Red Wine Jus (Filet de Bœuf aux Herbes et Jus au Vin Rouge)

Ingredients:

• 1.2 kg beef tenderloin, trimmed
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 cup red wine (preferably Château Maucamps L'Enclos Maucamps 2017 or similar Bordeaux blend)
• 1 cup beef stock
• 1 shallot, finely chopped
• 2 tbsp butter

Instructions:

1. Preheat your oven to 200°C.
2. Season the beef tenderloin generously with salt and pepper, then rub with garlic, rosemary, and thyme.
3. Heat olive oil in a large ovenproof skillet over medium-high heat and sear the tenderloin 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 (adjust time as needed). Rest for 10 minutes.
5. Meanwhile, sauté the shallot in the skillet until softened. Deglaze with red wine, scraping up any browned bits.
6. Add beef stock and simmer until reduced by half. Stir in butter until smooth. Adjust seasoning.
7. Slice the beef tenderloin and serve drizzled with the red wine jus alongside a glass of Château Maucamps L'Enclos Maucamps 2017 for a refined, terroir-driven pairing.