Château Bernadotte Haut-Médoc 2018

Château Bernadotte is a refined and full-bodied red wine from the Haut-Médoc region of Bordeaux, France. Made from a blend of Cabernet Sauvignon and Merlot, it features aromas of blackcurrants, plums, and cedar, with notes of spice and earth. The palate is elegant, with silky tannins and a long, structured finish, reflecting Bordeaux’s classic winemaking tradition.

*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, Classic
Grape Varietal: Merlot, Cabernet Sauvignon
Tastes Like: Comparable to a Left-Bank Bordeaux, with blackcurrant, plum, and cedar notes, complemented by firm tannins and a structured finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravelly soils
Aging: 12-18 months in oak
Serving Temperature: 16-18°C

Château Bernadotte is an esteemed estate in the Haut-Médoc appellation of Bordeaux. Known for producing wines of exceptional finesse, it reflects the timeless elegance and quality of the region's terroir.

Seafood: Grilled tuna or salmon with herb butter.
Poultry: Roast chicken or duck confit.
Vegetarian: Mushroom risotto or ratatouille.
Meat: Lamb chops, beef stew, or venison roast.

Comté: Nutty and savoury, enhancing the wine's structure.
Roquefort: Creamy and tangy, balancing the wine's complexity.
Manchego: Semi-hard and mild, complementing the wine's depth.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Confit de Canard (Duck Confit)

Ingredients:

• 4 duck legs
• 2 tbsp sea salt
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp black pepper
• 4 cups duck fat

Instructions:

1. Rub duck legs with salt, garlic, thyme, and pepper. Cover and refrigerate overnight.
2. Preheat oven to 120°C. Rinse duck legs and pat dry.
3. In a deep pot, melt duck fat and submerge the legs completely.
4. Cook in the oven for 2-3 hours until the meat is tender and falling off the bone.
5. Remove from fat and crisp the skin in a hot pan before serving.

Tip: Serve with roasted potatoes or a green salad.