La Fleur De Bouard Lalande de Pomerol 2011

La Fleur De Bouard Lalande de Pomerol 2011 is a sophisticated, full‐bodied red wine from the Lalande-de-Pomerol appellation on Bordeaux’s Right Bank, France. Crafted from a classic blend of Cabernet Sauvignon, Cabernet Franc, and Merlot, it unveils a complex bouquet of dark fruits, ripe plum, and subtle hints of spice with refined oak nuances. On the palate, expect a robust structure, velvety tannins, and a long, persistent finish that beautifully expresses its mature, terroir‐driven 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
Grape Varietals: Cabernet Sauvignon, Cabernet Franc, Merlot
Tastes Like: Dark fruits, ripe plum, subtle spice, and refined oak nuances
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Lalande-de-Pomerol
Region: Bordeaux, Right Bank, France
Terroir: A blend of clay and limestone soils imparting distinctive minerality and depth

La Fleur De Bouard is a respected, family‐owned estate in Bordeaux with a long-standing tradition of quality winemaking. With meticulous vineyard management and traditional cellar techniques, the winery produces wines that authentically capture the elegant, terroir‐driven character of Lalande-de-Pomerol.

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 rich wild mushroom risotto or vegetable ratatouille that accentuates its earthy complexity.
Game: Venison with a subtle cherry 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 La Fleur De Bouard Lalande de Pomerol 2011 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, then rub it with the minced garlic, rosemary, and thyme.
3. Heat olive oil in a large, ovenproof skillet over medium-high heat and sear the tenderloin on all sides until nicely browned, about 2–3 minutes per side.
4. Transfer the skillet to the oven and roast for 15–20 minutes for medium-rare (adjust time as desired). 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 as needed.
7. Slice the beef tenderloin and serve drizzled with the red wine jus.
8. Enjoy this elegant dish alongside a glass of La Fleur De Bouard Lalande de Pomerol 2011 for a truly harmonious, terroir‐driven pairing.