Chateau Mazeris Canon Fronsac 2020

Château Mazeris is a Right Bank Bordeaux from the Fronsac hills, a district on the Dordogne once more highly prized than the neighbours that now overshadow it.

Fronsac and its inner enclave of Canon-Fronsac sit on a series of steep limestone hills above the river, a short way west of Pomerol and Saint-Émilion. The plateau is capped with the same molasse and limestone that runs beneath the Saint-Émilion escarpment, and the slopes face in every direction, which gives growers a useful range of exposures to work with. Merlot is the mainstay, as it is across the Right Bank, but Cabernet Franc has a long history in these hills and takes a larger share in some of the older vineyards than it does elsewhere in the district. Holdings are small and mostly family owned, and the wines are built on structure rather than early charm.

It goes well with braised beef, duck confit or a mature cheese, and is worth decanting when young.

*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: Medium to Full-bodied, Refined
Grape Varietal: Merlot, Cabernet Franc
Tastes Like: Comparable to a Right-Bank Bordeaux, with ripe blackcurrant, plum, and hints of tobacco, balanced by smooth tannins and a long, velvety finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Clay and limestone soils
Aging: 12-14 months in oak
Serving Temperature: 16-18°C

Château Mazeris is a historic estate in Canon Fronsac, Bordeaux, known for its dedication to producing wines that reflect the depth and elegance of this celebrated appellation. Their red blend showcases the harmonious balance of Merlot and Cabernet Franc.

Seafood: Grilled tuna or swordfish with a red wine reduction.
Poultry: Roast duck with orange sauce or chicken cacciatore.
Vegetarian: Wild mushroom risotto or lentil stew.
Meat: Beef tenderloin, lamb shanks, or venison stew.

Comté: Nutty and savoury, enhancing the wine's structure.
Roquefort: Creamy and tangy, providing a delightful contrast.
Manchego: Semi-hard and mild, balancing the wine's boldness.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Beef Tenderloin with Red Wine Sauce

Ingredients:

• 2 beef tenderloin steaks
• 1 cup red wine
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 1 tsp thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Season beef tenderloin with salt and pepper. Heat a skillet and sear steaks for 3–4 minutes per side for medium-rare. Remove and let rest.
2. In the same skillet, sauté shallots until softened. Add red wine and thyme, simmering until reduced by half.
3. Whisk in butter to finish the sauce. Adjust seasoning as needed.
4. Serve tenderloin topped with the red wine sauce.

Tip: Pair with roasted potatoes or sautéed green beans for a complete meal.