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.

Magret de Canard aux Pruneaux (Duck Breast with Prunes)

Ingredients:

• 4 duck breasts (magrets), skin-on, about 200g each
• Sea salt and freshly ground black pepper, to taste
• 1 tbsp duck fat or olive oil (for cooking)
• 200g pitted prunes (or Armagnac-soaked if available)
• 250ml full-bodied red wine (preferably Haut-Médoc or Château Maucamps L'Enclos de Maucamps 2017)
• 200ml chicken or duck stock
• 1 shallot, finely minced
• 1 garlic clove, minced
• 1 sprig fresh thyme
• 1 bay leaf
• 2 tbsp unsalted butter
• 1 tbsp honey (optional, for balancing acidity)

Instructions:

1. Score the duck skin in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and pepper. Let sit at room temperature for 15 minutes.
2. In a saucepan over medium heat, melt 1 tbsp butter. Add minced shallot and garlic, sautéing until softened (about 2 minutes). Add prunes, red wine, stock, thyme, bay leaf, and honey (if using). Simmer and reduce by half (10-12 minutes) until syrupy. Strain if desired; keep warm.
3. Heat a cast-iron skillet over medium heat. Place duck breasts skin-side down in the dry pan. Cook 6-8 minutes until skin is golden and crisp, pouring off excess fat. Flip and cook 3-4 minutes more for medium-rare (55-60°C/130-140°F). Rest skin-side up for 5 minutes.
4. While duck rests, return sauce to low heat and whisk in remaining butter for gloss. Season to taste.
5. Slice duck and fan on plates. Spoon warm prune sauce over top.
6. Serve immediately with Château Maucamps L'Enclos de Maucamps 2017, decanted for 45 minutes to enhance its black cherry, plum, and cedar notes. Pair with roasted potatoes or greens for a complete meal.
7. This Haut-Médoc classic, with its fruity reduction, mirrors the wine’s velvety tannins and spice, ideal for your Divino.com.au Bordeaux-themed box. Bon appétit et santé!