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Pezat Bordeaux Superieur 2020

Pezat Bordeaux Superieur 2020

Regular price $34.00 AUD
Regular price Sale price $34.00 AUD
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Description

Pezat Bordeaux Superieur is a polished and fruit-forward red wine from Bordeaux, France. Made from Merlot and Cabernet Franc, it reveals aromas of black cherries, plums, and violets, with hints of cedar and spice. The palate is medium-bodied with soft tannins, balanced acidity, and a long, smooth finish.

*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.

Wine Details

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Merlot, Cabernet Franc
Tastes Like: Comparable to a soft Right-Bank Bordeaux, with ripe plum, blackberry, and a touch of cedar, finishing with silky tannins and a smooth finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Clay and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Winery

Pezat is a modern Bordeaux estate focused on producing approachable yet refined wines. Their Bordeaux Supérieur highlights the region's classic style with a contemporary twist.

Food Pairings

Seafood: Grilled tuna or salmon steaks.
Poultry: Duck breast or herb-roasted chicken.
Vegetarian: Mushroom stroganoff or roasted eggplant.
Meat: Lamb chops, beef stew, or pork tenderloin.

Cheese Pairings

Comté: Nutty and savoury, enhancing the wine's complexity.
Manchego: Mild and semi-hard, complementing the wine's structure.
Roquefort: Creamy and tangy, pairing beautifully with the wine.
Brie: Soft and creamy, balancing the wine's fruitiness.

Recipe

Duck Breast with Cherry Sauce

Ingredients:

  • 2 duck breasts
  • 1 cup cherries, pitted
  • 1/4 cup red wine
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper, to taste

Instructions:

  1. Score the skin of the duck breasts and season with salt and pepper.
  2. Heat a skillet over medium heat. Place duck skin-side down and cook until crispy. Flip and cook for another 3-4 minutes. Set aside to rest.
  3. In the same skillet, combine cherries, red wine, balsamic vinegar, and honey. Simmer until reduced and syrupy.
  4. Slice duck breasts and drizzle with cherry sauce before serving.

Tip: Serve with roasted vegetables or mashed potatoes.

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