Lagrave Martillac Rouge 2015

Lagrave Martillac Rouge is a classic Bordeaux blend with notes of blackcurrants, plums, and cedar. The palate is structured and balanced, with firm tannins and a long 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, Refined
Grape Varietal: Merlot, Cabernet Sauvignon, Cabernet Franc
Tastes Like: Comparable to a classic Graves Bordeaux, with blackcurrant, dark cherry, and hints of cedar and spice, finishing with a smooth and balanced structure.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravel and clay soils
Aging: 12-18 months in French oak
Serving Temperature: 16-18°C

Lagrave Martillac is an esteemed estate in Graves, Bordeaux, known for crafting elegant and terroir-driven wines. Their Rouge reflects the character and precision of the region's winemaking tradition.

Seafood: Grilled swordfish or seafood paella.
Game: Duck breast with orange glaze.
Vegetarian: Ratatouille or roasted vegetable tart.
Meat: Braised beef cheeks or lamb cutlets.

Comté: Aged and nutty, complementing the wine's structure.
Camembert: Creamy and earthy, balancing the wine's elegance.
Roquefort: Bold and tangy, adding a contrasting depth.
Australian Cheddar: Sharp and savoury, enhancing the wine's richness.

Duck Breast with Orange Glaze

Ingredients:

• 2 duck breasts
• 1/2 cup orange juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Score the duck skin and season with salt and pepper. Sear skin-side down in a hot pan until crispy.
2. Flip the duck and cook to desired doneness. Remove and let rest.
3. In the same pan, add orange juice, honey, and balsamic vinegar. Simmer until thickened.
4. Slice the duck and drizzle with orange glaze. Serve warm.