Château Senejac Haut-Médoc Cru Bourgeois 2020

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.

Boeuf Bourguignon Moderne (Modern Beef Bourguignon)

Ingredients:

• 1kg beef chuck, cubed
• Sea salt and black pepper, to taste
• 2 tbsp olive oil
• 150g pancetta, diced
• 2 carrots, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 500ml dry red wine (Château Sénéjac Haut-Médoc 2018)
• 300ml beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 2 sprigs thyme
• 200g button mushrooms, quartered
• 150g pearl onions, peeled
• 2 tbsp unsalted butter
• Fresh parsley, chopped (garnish)

Instructions:

1. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high; brown beef in batches (5-7 minutes). Remove and set aside.
2. Add pancetta; cook until crisp (3 minutes). Add carrots, onion, garlic; sauté until softened (4 minutes). Stir in tomato paste (1 minute).
3. Pour in wine, scraping bits; simmer 2 minutes. Add stock, bay, thyme. Return beef; bring to boil, then simmer covered 2 hours until tender.
4. In a skillet, melt 1 tbsp butter; sauté mushrooms and pearl onions until golden (5 minutes). Add to stew; simmer 30 minutes uncovered to thicken.
5. Stir in remaining butter for shine. Season to taste. Garnish with parsley.
6. Serve with Château Sénéjac 2018, decanted 1 hour to reveal its berry, earth, and spice notes. Pair with mashed potatoes or crusty bread for a hearty meal.
7. This timeless Left Bank dish amplifies the wine's Cabernet elegance and silky tannins, ideal for your Divino.com.au Bordeaux box. Bon appétit et santé!