Château Castera Médoc 2015
- Medium bodied
This merlot-predominant, classic Left Bank blend is one for the cellar. “Drink from 2022” are the words of advice that come from the critics at large. But they also noted how juicy and balanced this wine is, structured and ripe with good potential. And so it should be, being from the incredible 2015 Bordeaux vintage.
Expect lots of black fruit, wrapped up in tobacco leaf and coffee bean, with a distinctive, cockle-warming s’mores note (you know - dark choc-marshmallow and toasty biscuits). Mmmm, yum. If you have to Google s’mores, I won’t be offended, they’re an American thing. They’re worth Googling though. But don’t worry, you’re in for a treat whether you decide to make s’mores, or just buy this Bordeaux.
“Coffee, tobacco and oak on the nose. Juicy and balanced on the palate with pronounced blackcurrant and smoke spice. Good expression of black fruit on the finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 65% Merlot, 25% Cabernet Sauvignon, 5% Cabernet Franc, 5% Petit Verdot
- Serving Temp.
From the producer
This silky red offers a lots of raspberry fruits intermixed with notes of spice, crushed flowers and a hint of rose petal. Lightly textured and balanced. Drink it over the coming 7-8 years.
2015 is a great vintage. Since the blossoming till the harvest, the climate was perfect and allowed us to harvest perfectly ripe berries. Since the beginning of the vinification, the wine was delicate and very aromatic.
Harvest by machine. Traditional vinification. Fermenting time 4 to 5 weeks with pumping over during alcoholic fermentation. Production of 145,000 bottles. 100% French oak barrels, 1/3 new barrels
Bordeaux is one of the oldest and most famous regions within France, known for both its Left Bank which produces more Cabernet Sauvignon based blends and its Right Bank which produces more Merlot based blends. Bordeaux is home to many of the worlds most expensive wines. The big guys on the left bank are Pauillac and Margaux and on the right you've got Saint-Emilion and Pomerol. Not forgetting the whites and the sweet stuff though, Bordeaux also is known for producing dry whites in Pessac-Leognan and sweet wines in Sauternes. The most common grapes grown in Bordeaux are Merlot, Cabernet Sauvignon, Cabernet Franc, Semillon and Sauvignon Blanc.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.