Chateau Poujeaux Moulis 2012

Chateau Poujeaux Moulis 2012 is a distinguished, full‐bodied red wine from Moulis‐En‐Médoc in Bordeaux, France. Crafted from a classic blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, it reveals an intricate bouquet of dark cherries, blackcurrant, and subtle notes of tobacco and spice. On the palate, expect a rich, structured profile with velvety tannins and a long, elegant finish that truly reflects its refined Bordeaux 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
Grape Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
Tastes Like: Dark cherries, blackcurrant, subtle tobacco, spice, and oak nuances
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Moulis‐En‐Médoc
Region: Bordeaux, France
Terroir: A blend of gravel and clay soils imparting a distinctive mineral complexity
Aging: Aged in oak barrels to develop structure and enhance complexity
Serving Temperature: 16–18°C – Best served slightly below room temperature

Chateau Poujeaux is a historic, family‐owned estate in Bordeaux, renowned for its dedication to traditional winemaking. With meticulous vineyard management and a deep respect for heritage, the estate produces wines that truly express the elegant, terroir‐driven character of Moulis‐En‐Médoc.

Red Meat: Grilled steak or roasted lamb that mirror the wine's intense fruit and spice notes.
Poultry: Herb‐roasted chicken or duck confit that complement its structured tannins.
Vegetarian: A rich vegetable ratatouille or wild mushroom risotto that accentuates its earthy complexity.
Game: Venison with a subtle berry reduction to balance its robust character.

Aged Comté: Nutty and savory, adding depth to the wine's rich profile.
Roquefort: Bold and tangy, offering a striking contrast to its fruit intensity.
Brie de Meaux: Soft and creamy, providing a gentle complement to its robust structure.
Fresh Goat's Cheese: Tangy and bright, adding a refreshing counterpoint.

Herb-Crusted Beef Tenderloin with Red Wine Jus

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 a portion of Chateau Poujeaux Moulis 2012 or a similar Bordeaux blend)
• 1 cup beef stock
• 1 cup heavy cream
• 1 shallot, finely chopped

Instructions:

1. Preheat your oven to 200°C.
2. Season the beef tenderloin generously with salt and pepper. Rub the minced garlic, rosemary, and thyme all over the meat.
3. In a large, ovenproof skillet, heat the olive oil over medium-high heat. Sear the tenderloin on all sides until nicely browned, about 2–3 minutes per side.
4. Transfer the skillet to the oven and roast for 15–20 minutes for medium-rare, or adjust time to your preferred doneness. Remove the meat from the oven and let it rest, loosely covered, for 10 minutes.
5. Meanwhile, in the same skillet, add the chopped shallot and sauté until softened, about 2–3 minutes. Deglaze the pan with the red wine, stirring to lift any browned bits.
6. Add the beef stock and simmer until the sauce reduces by half. Stir in the heavy cream and continue to simmer until the sauce thickens into a smooth red wine jus. Adjust seasoning with salt and pepper.
7. Slice the beef tenderloin and serve it drizzled with the red wine jus.
8. Enjoy this elegant dish alongside a glass of Chateau Poujeaux Moulis 2012 for a truly harmonious, terroir‐driven pairing.