Clos de May Haut-Médoc 2020

Clos de May Haut-Médoc is a full-bodied, elegant red wine from the Haut-Médoc appellation in Bordeaux, France. Made primarily from Merlot, it displays rich aromas of blackcurrant, plum, and subtle spice, with hints of cedar and oak. On the palate, it is structured and balanced, with silky tannins, depth, and a long, refined finish that highlights the classic Médoc 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, Elegant
Grape Varietals: Merlot
Tastes Like: Comparable to a refined Merlot with blackcurrant, plum, subtle spice, and smooth tannins
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Haut-Médoc
Region: Médoc, Bordeaux, France
Terroir: Gravel and clay soils providing structure, elegance, and depth

Clos de May is a respected Haut-Médoc estate known for producing structured and approachable wines. With meticulous vineyard care and traditional winemaking, the estate crafts wines that express the elegance and balance of the Médoc terroir, highlighting ripe fruit and refined tannins.

Red Meat: Roast ribeye, filet mignon, or braised beef.
Game: Venison, wild boar, or duck.
Poultry: Herb-roasted chicken or duck breast.
Vegetarian: Mushroom-based dishes or hearty vegetable tarts.

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

Entrecôte à la Bordelaise (Bordelaise-Style Rib Steak)

Ingredients:

• 4 entrecôte (rib-eye) steaks, about 200g each (1-inch thick)
• Sea salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter
• 1 tbsp neutral oil (like grapeseed)
• 2 shallots, finely minced
• 2 garlic cloves, minced
• 500ml beef stock (or demi-glace if available)
• 250ml dry red wine (preferably Bordeaux or Clos de May Haut-Médoc 2020)
• 1 bay leaf
• 1 sprig fresh thyme
• Fresh parsley, chopped (for garnish)
• Bone marrow, sliced and poached (optional, for extra luxury)

Instructions:

1. In a saucepan over medium heat, melt 1 tbsp butter. Add shallots and garlic, sautéing until translucent (about 3 minutes). Pour in the red wine, add bay leaf and thyme, and reduce by half (8-10 minutes), scraping any browned bits.
2. Stir in the beef stock and simmer until reduced to a syrupy consistency (about 10 minutes). Strain through a fine sieve, discarding solids. Return to low heat, whisk in remaining butter for a glossy finish. Season with salt and pepper. If using bone marrow, poach slices in the sauce for 2 minutes.
3. Pat steaks dry and season generously with salt and pepper. Heat a cast-iron skillet over high heat until smoking. Add oil and 1 tbsp butter. Sear steaks for 3-4 minutes per side for medium-rare (55-60°C/130-140°F). Baste with pan juices. Rest for 5 minutes.
4. Slice steaks against the grain. Spoon warm sauce over the top. Garnish with parsley.
5. Serve immediately with Clos de May Haut-Médoc 2020, decanted for 30 minutes to enhance its black cherry, dark chocolate, and mocha notes. Pair with roasted potatoes or seasonal greens for a complete meal.
6. This classic Bordeaux dish, with its rich red wine sauce, elevates the Clos de May’s soft tannins and deep fruit, making it a perfect match for your Divino.com.au Bordeaux-themed subscription box. Bon appétit et santé!