Château Cantemerle Grand Cru Classé en 1855 2015

Château Cantemerle, Grand Cru Classé en 1855, is a classic and elegant red wine from Haut-Médoc, Bordeaux, France. Made from Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, it reveals blackcurrant, black cherry, and cedar aromas, with hints of tobacco and earthy spices. The medium to full-bodied palate boasts fine tannins, balanced acidity, and a long, structured 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.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietal: Cabernet Sauvignon, Merlot, Petit Verdot
Tastes Like: Comparable to a Left-Bank Bordeaux, with blackcurrant, cedar, and tobacco notes, balanced by firm tannins and a long, structured finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravel and clay soils
Aging: 18 months in oak
Serving Temperature: 16-18°C

Château Cantemerle is a prestigious estate in Haut-Médoc, Bordeaux, renowned for its dedication to producing wines of timeless elegance and complexity. Their Grand Cru Classé en 1855 is a perfect example of Bordeaux finesse.

Seafood: Grilled tuna steaks or salmon with a red wine reduction.
Poultry: Duck confit or roasted chicken with herbs.
Vegetarian: Mushroom risotto or lentil stew.
Meat: Lamb chops, beef Wellington, or venison roast.

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

Boeuf Wellington à la Française (French Beef Wellington)

This luxurious dish of tender beef fillet wrapped in puff pastry with a mushroom duxelles and prosciutto is an exquisite pairing for the elegant and structured Château Cantemerle Grand Cru Classé en 1855 2015.

• 1kg beef fillet
• 500g mushrooms, finely chopped
• 100g prosciutto
• 1 sheet puff pastry
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste
• 1 tbsp fresh thyme, chopped

1. Prepare the Beef: Season the beef fillet with salt and pepper. Heat olive oil in a pan over high heat and sear the beef on all sides. Remove from heat and let it cool. Brush with Dijon mustard.
2. Make the Duxelles: In the same pan, sauté the mushrooms with thyme until softened and most of the liquid has evaporated. Let the mixture cool.
3. Assemble: Lay out a sheet of cling film and place the prosciutto slices in a single layer. Spread the mushroom duxelles evenly over the prosciutto. Place the beef fillet on top and roll tightly using the cling film. Chill for 30 minutes.
4. Wrap in Pastry: Roll out the puff pastry and place the chilled beef fillet in the centre. Wrap the pastry around the beef, sealing the edges tightly. Brush with egg wash.
5. Bake: Preheat the oven to 200℃. Place the Wellington on a baking tray lined with parchment paper. Bake for 30-35 minutes, or until golden brown and the beef reaches your desired doneness.
6. Serve: Let the Wellington rest for 10 minutes before slicing. Serve with a rich red wine sauce or a side of roasted vegetables.

The tender beef, earthy mushrooms, and flaky pastry of Boeuf Wellington à la Française pair perfectly with the complex fruit, tannins, and refined elegance of Château Cantemerle Grand Cru Classé en 1855 2015, creating an unforgettable dining experience.