Château Senejac Haut-Médoc Cru Bourgeois 2018

Château Coufran Haut-Médoc is a distinguished, full‐bodied red wine from the Haut‐Médoc in Bordeaux, France. Crafted from a classic blend of Merlot and Cabernet Sauvignon, it unveils an intricate bouquet of ripe black cherry, plum, and subtle earthy nuances with a hint of spice. On the palate, expect a rich, structured profile with firm tannins and a long, elegant finish that truly reflects its classic Bordeaux character.

*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, Elegant
Grape Varietals: Merlot
Tastes Like: Comparable to a refined Merlot with blackcurrant, plum, subtle spice, and smooth tannins
Alcohol Percentage: ~13.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Haut-Médoc
Region: Bordeaux, France
Terroir: Gravel and clay soils providing balance, structure, and elegance

Château Senejac is a renowned Bordeaux estate in Haut-Médoc, known for producing structured and approachable Cru Bourgeois wines. With careful vineyard management and traditional winemaking, the estate crafts wines that are elegant, well-balanced, and expressive of the region’s gravelly and clay-rich terroir.

Red Meat: Grilled ribeye, roast beef, or beef stew.
Poultry: Roast duck or herbed chicken.
Game: Venison, pheasant, or wild boar.
Vegetarian: Mushroom-based dishes or rich vegetable tarts.

Aged Comté: Nutty and firm, complementing the wine’s structure.
Roquefort: Bold and tangy, enhancing the fruit intensity.
Brie de Meaux: Soft and creamy, providing a gentle contrast.
Gruyère: Rich and nutty, enhancing the elegant finish.

Entrecôte de Boeuf aux Herbes (Herb-Crusted Ribeye Steak)

Ingredients:

• 2 ribeye steaks, about 250–300g each
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1/2 cup red wine
• 1/4 cup beef stock
• 1 tbsp butter

Instructions:

1. Preheat a skillet over medium-high heat.
2. Rub the steaks with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Sear the steaks for 3–4 minutes per side for medium-rare, adjusting time to preference. Remove and rest for 5 minutes.
4. In the same skillet, pour in red wine and beef stock, scraping up browned bits. Reduce slightly, then stir in butter until smooth.
5. Slice the steaks and serve drizzled with the red wine jus alongside a glass of Château Senejac Haut-Médoc for a structured, elegant pairing.