Château Queyron Pindefleurs Le Jardin de Queyron Pindefleurs St Emilion 2018

Château Queyron Pindefleurs Le Jardin de Queyron Pindefleurs St Emilion is a beautifully balanced red wine from Saint-Émilion, Bordeaux, France, crafted predominantly from Merlot with a touch of Cabernet Franc. This medium-bodied wine offers aromas of ripe red berries, blackcurrants, and a hint of cedar, with a silky palate featuring red fruit, soft tannins, and a touch of spice on the elegant 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-bodied, Silky
Grape Varietal: Merlot, Cabernet Franc
Tastes Like: Comparable to a refined Right Bank Bordeaux, with red berries, blackcurrant, and a hint of spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Saint-Émilion AOC
Region: Bordeaux, France
Terroir: Clay and limestone soils
Aging: Aged in French oak barrels for 12-15 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

Château Queyron Pindefleurs is a family-owned estate in Saint-Émilion, Bordeaux, known for producing elegant wines that reflect the rich terroir of the region. Le Jardin de Queyron Pindefleurs highlights the estate’s dedication to craftsmanship, offering a harmonious and expressive wine perfect for any occasion.

Seafood: Grilled tuna with a red wine reduction.
Poultry: Roast duck or chicken with herbs.
Vegetarian: Mushroom stroganoff or ratatouille.
Meat: Braised lamb, beef fillet, or venison stew.

Comté: Nutty and semi-hard, complementing the wine’s elegance.
Brie de Meaux: Creamy and mild, enhancing the wine’s silky texture.
Roquefort: Tangy and bold, providing contrast to the wine’s smooth fruit.
Parmigiano Reggiano: Savoury and umami-rich, pairing beautifully with the wine.

Ragoût d’Agneau (Lamb Stew)

Ingredients:

• 1kg lamb shoulder, cut into chunks
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 cup Saint-Émilion red wine
• 2 cups beef or lamb stock
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 sprigs thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Season the lamb with salt and pepper. Heat olive oil in a large pot and brown the lamb on all sides. Remove and set aside.
2. In the same pot, sauté onions, garlic, and carrots until softened. Stir in tomato paste and cook for 2 minutes.
3. Deglaze with Saint-Émilion red wine, scraping up browned bits. Add stock, thyme, and bay leaf. Return the lamb to the pot.
4. Cover and simmer on low heat for 2 hours, or until the lamb is tender and the flavours meld together.
5. Remove the bay leaf and thyme sprigs before serving. Pair with crusty bread or creamy mashed potatoes.

Tip: Serve with a glass of Château Queyron Pindefleurs Le Jardin for a classic Bordeaux pairing.