Château Queyron Pindefleurs Ch Queyron Pindefleurs St. Emilion Grand Cru 2018

Château Queyron Pindefleurs Ch Queyron Pindefleurs St. Emilion Grand Cru 2018 is an exceptional full‐bodied red wine from the prestigious Saint-Emilion Grand Cru appellation in Bordeaux’s Right Bank, France. Crafted from a refined blend of Cabernet Sauvignon, Cabernet Franc, and Merlot using sustainable production practices, it reveals an intricate bouquet of ripe dark fruits, subtle spice, and elegant oak nuances. On the palate, expect a rich, structured profile with silky tannins and a long, persistent finish that beautifully expresses its distinguished 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, Sustainable
Grape Varietals: Cabernet Blend (including Cabernet Sauvignon, Cabernet Franc, Merlot)
Tastes Like: Ripe dark fruits, subtle spice, refined oak nuances, and balanced tannins
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Saint-Emilion Grand Cru
Region: Bordeaux, Right Bank, France
Terroir: Rich clay-limestone soils imparting exceptional depth and complexity

Château Queyron Pindefleurs is a renowned, family‐owned estate in Bordeaux celebrated for its dedication to sustainable winemaking. With meticulous vineyard management and refined cellar techniques, the estate produces wines that truly embody the elegant, terroir‐driven character of Saint-Emilion Grand Cru.

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

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

Slow-Roasted Lamb Shank with Berry Reduction

Ingredients:

• 2 lamb shanks (approx. 1.5 kg total)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 750 mL red wine (preferably a portion of Château Queyron Pindefleurs St. Emilion Grand Cru 2018 or a similar Bordeaux blend)
• 2 cups beef or vegetable stock
• 2 tbsp tomato paste
• 1 sprig rosemary
• 2 sprigs thyme
• 1 bay leaf
• 1 cup mixed berries (such as blackberries and raspberries)

Instructions:

1. Preheat your oven to 160°C.
2. Season the lamb shanks generously with salt and pepper. In a heavy, ovenproof pot, heat the olive oil over medium-high heat and sear the shanks on all sides until deeply browned. Remove and set aside.
3. Add the chopped onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 2 minutes to meld the flavors.
5. Return the lamb shanks to the pot. Pour in the red wine and stock, then add the rosemary, thyme, and bay leaf. Bring the mixture to a gentle simmer.
6. Cover the pot and transfer to the oven. Braise slowly for 3–4 hours until the lamb is tender and nearly falling off the bone.
7. In the final 30 minutes, add the mixed berries to the braising liquid, allowing them to break down and form a rich, fruity reduction.
8. Remove the lamb shanks and strain the sauce. Adjust seasoning with salt and pepper as needed.
9. Plate the lamb shanks, drizzle with the berry reduction, and garnish with fresh rosemary or thyme.
10. Serve immediately and enjoy this hearty dish alongside a glass of Château Queyron Pindefleurs St. Emilion Grand Cru 2018 for a truly harmonious, terroir‐driven pairing.