Château Queyron Pindefleurs Ch Queyron Pindefleurs St. Emilion Grand Cru 2016

Château Queyron Pindefleurs St. Emilion Grand Cru is a refined red wine crafted in Saint-Émilion, Bordeaux, France. A blend of Cabernet Sauvignon, Cabernet Franc, and Merlot, this wine expresses the classic elegance of the region. Aromas of dark berries, plums, and subtle oak are met with a structured palate showcasing fine tannins, ripe fruit, and a lingering finish.

*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: Bordeaux Saint-Émilion
Grape Varietal: Cabernet Sauvignon, Cabernet Franc, Merlot
Tastes Like: Dark berries, plum, subtle oak, firm tannins
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Saint-Émilion Grand Cru
Region: Bordeaux, France
Terroir: Clay-limestone soils
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Château Queyron Pindefleurs is a family-owned estate located in the heart of Saint-Émilion. With a strong focus on traditional winemaking methods and sustainable vineyard practices, the winery produces wines that truly capture the spirit and depth of this esteemed Bordeaux appellation. Their Grand Cru offerings highlight the complexity, elegance, and age-worthiness for which the region is known.

Beef: Eye fillet steak with red wine jus or slow-cooked beef cheeks.
Lamb: Herb-crusted rack of lamb or rosemary-infused lamb shanks.
Poultry: Duck confit or roast chicken with wild mushroom sauce.
Vegetarian: Lentil and mushroom casserole or grilled eggplant with balsamic glaze.

Comté: Nutty and firm, enhancing the wine's complexity.
Bleu d'Auvergne: Creamy and bold, complementing the wine's depth.
Tomme de Savoie: Earthy and mild, harmonising with the wine's tannins.
Saint-Nectaire: Soft and washed rind, adding a savoury contrast to the wine's fruitiness.

Entrecôte à la Bordelaise (Rib Steak in Bordeaux Wine Sauce)

Ingredients:

• 2 rib-eye steaks
• 300mL red Bordeaux wine
• 1 shallot, finely chopped
• 2 tbsp unsalted butter
• 1 tsp plain flour
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the steaks with salt and pepper. In a hot pan, sear both sides until cooked to your preference, then set aside to rest.
2. In the same pan, add butter and sauté the chopped shallot until soft.
3. Sprinkle in flour and stir to form a roux. Gradually pour in the red wine, stirring constantly.
4. Simmer for 10–15 minutes until reduced and thickened. Adjust seasoning if needed.
5. Return steaks to the pan for 1–2 minutes, then plate and garnish with parsley. Serve immediately with a glass of Château Queyron Pindefleurs.