Château Réaut Toto de Réaut 2019

Château Réaut Toto de Réaut is a bold and vibrant red wine from Bordeaux, France, crafted from a blend of Merlot, Cabernet Sauvignon, and Cabernet Franc. This medium to full-bodied wine offers aromas of blackcurrants, cherries, and a touch of cedar, with a structured palate showcasing dark fruits, spice, and well-integrated tannins, finishing with finesse and balance.

*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, Bold
Grape Varietal: Merlot, Cabernet Sauvignon, Cabernet Franc
Tastes Like: Comparable to a classic Right Bank Bordeaux, with blackcurrant, cedar, and spice
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Bordeaux Supérieur AOC
Region: Bordeaux, France
Terroir: Clay and limestone soils
Aging: Aged in French oak barrels for 12-14 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

Château Réaut, located on the rolling hills of Bordeaux, is a historic estate dedicated to crafting exceptional wines that reflect the rich terroir of the region. Toto de Réaut is a testament to their expertise, offering a bold yet elegant wine that embodies the essence of Bordeaux craftsmanship.

Seafood: Grilled tuna or salmon with a red wine reduction.
Poultry: Roast duck with a cherry glaze or herb-roasted chicken.
Vegetarian: Lentil stew or wild mushroom risotto.
Meat: Beef Wellington, lamb shanks, or venison steaks.

Comté: Nutty and savoury, complementing the wine’s structure.
Brie de Meaux: Soft and creamy, balancing the wine’s tannins.
Roquefort: Bold and tangy, pairing beautifully with the wine’s spice notes.
Aged Gouda: Rich and nutty, enhancing the wine’s complexity.

Entrecôte Bordelaise (Ribeye with Bordeaux Sauce)

Ingredients:

• 2 ribeye steaks
• 1 cup Château Réaut Toto de Réaut
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 sprig thyme
• Salt and pepper, to taste

Instructions:

1. Season the ribeye steaks with salt and pepper. Heat olive oil in a skillet over high heat and sear the steaks for 3-4 minutes on each side for medium-rare. Remove and let rest.
2. In the same skillet, melt butter and sauté shallots and garlic until softened.
3. Deglaze the skillet with Château Réaut Toto de Réaut, scraping up any browned bits. Add thyme and reduce until the sauce thickens slightly.
4. Serve the steaks with the Bordelaise sauce drizzled over the top.

Tip: Pair with roasted potatoes and a glass of Château Réaut Toto de Réaut for a classic Bordeaux experience.