Château Serilhan Cru Bourgeois 2016

Château Serilhan Cru Bourgeois 2016 is a refined, full‐bodied red wine from the Saint-Estèphe appellation in Bordeaux, France. Crafted from a classic blend of Cabernet Sauvignon, Cabernet Franc, and Merlot, it unveils a complex bouquet of blackcurrant, cassis, and subtle hints of cedar and spice. On the palate, expect a well-structured profile with polished tannins and a long, elegant finish that truly reflects its rich 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, Cabernet Franc, Merlot
Tastes Like: Blackcurrant, cassis, cedar, and subtle spice
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Cru Bourgeois, Saint-Estèphe
Region: Bordeaux, France
Terroir: A blend of gravel and clay soils imparting distinctive minerality and depth
Aging: Aged in oak barrels to develop structure and complexity
Serving Temperature: 16–18°C – Best served slightly below room temperature

Château Serilhan is a historic, family‐owned estate in Bordeaux renowned for its tradition and meticulous winemaking. Their commitment to quality and heritage is evident in every bottle, producing wines that authentically express the elegant, terroir‐driven character of Saint-Estèphe.

Red Meat: Grilled steak or roasted lamb that mirror the wine's robust 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 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.

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 Château Serilhan Cru Bourgeois 2016 or a similar Bordeaux blend)
• 1 cup beef stock
• 1 shallot, finely chopped
• 2 tbsp butter

Instructions:

1. Preheat your oven to 200°C.
2. Season the beef tenderloin generously with salt and pepper. Rub it with minced garlic, rosemary, and thyme.
3. Heat the olive oil in a large, ovenproof skillet over medium-high heat and sear the tenderloin on all sides until nicely browned (approximately 2–3 minutes per side).
4. Transfer the skillet to the oven and roast for 15–20 minutes for medium-rare (adjust time as needed for your desired doneness). Remove the meat from the oven and let it rest, loosely covered, for 10 minutes.
5. Meanwhile, add the chopped shallot to the skillet and sauté until softened, about 2–3 minutes. Deglaze the pan with the red wine, scraping up any browned bits.
6. Add the beef stock and simmer until the sauce reduces by half. Stir in the butter until the sauce is smooth; adjust seasoning with salt and pepper if necessary.
7. Slice the beef tenderloin and serve it drizzled with the red wine jus.
8. Enjoy this elegant dish alongside a glass of Château Serilhan Cru Bourgeois 2016 for a truly harmonious, terroir‐driven pairing.