Chateau Mazeris Canon Fronsac 2016

Château Mazeris Canon Fronsac is a robust and elegant red wine from the Canon Fronsac appellation in Bordeaux, France. Made predominantly from Merlot with a touch of Cabernet Franc, it exhibits aromas of black cherries, plums, and violets, with hints of cedar, tobacco, and spice. The palate is full-bodied with fine tannins, bright acidity, and a long, harmonious 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: Medium to Full-bodied, Refined
Grape Varietal: Merlot, Cabernet Franc
Tastes Like: Comparable to a Right-Bank Bordeaux, with ripe blackcurrant, plum, and hints of tobacco, balanced by smooth tannins and a long, velvety finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Clay and limestone soils
Aging: 12-14 months in oak
Serving Temperature: 16-18°C

Château Mazeris is a historic estate in Canon Fronsac, Bordeaux, known for its dedication to producing wines that reflect the depth and elegance of this celebrated appellation. Their red blend showcases the harmonious balance of Merlot and Cabernet Franc.

Seafood: Grilled tuna or swordfish with a red wine reduction.
Poultry: Roast duck with orange sauce or chicken cacciatore.
Vegetarian: Wild mushroom risotto or lentil stew.
Meat: Beef tenderloin, lamb shanks, or venison stew.

Comté: Nutty and savoury, enhancing the wine's structure.
Roquefort: Creamy and tangy, providing a delightful contrast.
Manchego: Semi-hard and mild, balancing the wine's boldness.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Beef Tenderloin with Red Wine Sauce

Ingredients:

• 2 beef tenderloin steaks
• 1 cup red wine
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 1 tsp thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Season beef tenderloin with salt and pepper. Heat a skillet and sear steaks for 3–4 minutes per side for medium-rare. Remove and let rest.
2. In the same skillet, sauté shallots until softened. Add red wine and thyme, simmering until reduced by half.
3. Whisk in butter to finish the sauce. Adjust seasoning as needed.
4. Serve tenderloin topped with the red wine sauce.

Tip: Pair with roasted potatoes or sautéed green beans for a complete meal.