Château La Caussade Cadillac Cotes de Bordeaux 2018

Château La Caussade Cadillac Côtes de Bordeaux 2018 is a refined and elegant red wine featuring Merlot and Cabernet Sauvignon. This medium-bodied blend offers enticing aromas of blackberries, plums, and cedar, enriched by notes of dark chocolate and spice. The palate is velvety with a harmonious balance of fruit, oak, and fine tannins.

*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: Medium-bodied, Elegant
Grape Varietal: Merlot, Cabernet Sauvignon
Tastes Like: Blackberries, plums, dark chocolate, cedar, vanilla
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Cadillac, Côtes de Bordeaux, France
Terroir: Clay-limestone soils on rolling hills
Aging: Aged in French oak barrels for 12 months
Serving Temperature: 16-18°C

Château La Caussade is an esteemed winery located in Cadillac, part of the Côtes de Bordeaux appellation. Known for producing refined and approachable wines, the estate emphasises traditional techniques and exceptional terroir.

Seafood: Grilled tuna or swordfish with a red wine sauce.
Poultry: Duck confit or chicken cacciatore.
Vegetarian: Eggplant parmigiana or lentil shepherd's pie.
Meat: Braised short ribs, lamb stew, or venison tenderloin.

Saint-Nectaire: Creamy and mild, complementing the wine's elegance.
Roquefort: Bold and tangy, enhancing the wine's fruity notes.
Brie de Meaux: Soft and buttery, balancing the wine's structure.
Aged Gouda: Nutty and caramelised, adding depth to the pairing.

Duck Breast with Cherry Sauce

Ingredients:

• 2 duck breasts
• 1 cup fresh or frozen cherries, pitted
• 1/2 cup dry red wine
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Score the duck skin in a crisscross pattern and season with salt and pepper.
2. Place the duck breasts skin-side down in a cold skillet and heat over medium heat. Render the fat and cook until the skin is golden and crispy, about 6–8 minutes.
3. Flip the duck breasts and cook for another 3–4 minutes for medium-rare. Remove and rest for 5 minutes.
4. In the same skillet, add cherries, red wine, balsamic vinegar, and honey. Simmer until the sauce thickens.
5. Slice the duck and serve with the cherry sauce, garnished with fresh thyme.

Tip: Pair with roasted potatoes or a simple green salad for a complete meal.