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Chateau Capbern 2019 - Chateau Capbern
Chateau Capbern


  France / Bordeaux
ADD TO CART At your doorstep in 1 - 3 days

Calon-Segur's little brother, with ratings and incredible value for money ratio!


Why do we love it?

Chateau Capbern is a divine Saint-Estephe with the signature of the famous Third Growth, Chateau Calon-Segur. As if that were not enough, the 2019 vintage is considered simply excellent with ratings such as: 94pts from Jeb Dunnuck, 93pts from James Suckling, 92pts from Wine Spectator, 92pts from Decanter, 91pts from Vinous and at a really small price compared to its greatness.

Chateau Capbern is located in Saint-Estephe and is under the Calon-Segur umbrella. As you can see, the same team deals with the same obsession with detail, both with Calon-Segur's grand wine and with its little brother, Chateau Capbern. The 2019 vintage consists of 68% Cabernet Sauvignon, 28% Merlot and 4% Petit Verdot. The wine fermented and matured in French oak (60% new) for at least 18 months. The wine is bottled after gentle filtration and the result is simply amazing.

Critics say that Chateau Capbern is enjoyable now but you can taste all its glory from 2027 onwards.









Tastes Like

Chateau Capbern has deep purple color and intoxicating aromas of sour cherry, plum, cherry, bilberry and raspberry jam. Hints of eucalyptus, cedar, vanilla, pepper, allspice, tea and lavender complete the special bouquet.

In the mouth it has medium (+) body, crisp acidity and moderate but firm tannins. Juicy forest fruits are mixed with earthy and spicy notes.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13.5%
Origin Bordeaux, France
Variety Cabernet Sauvignon, Merlot, Petit Verdot
Aromas Sour cherry, plum, cherry, bilberry, raspberry jam, eucalyptus, cedar, vanilla, pepper, allspice, tea, lavender
Bottle Size 750ml
Barrique 18 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No



Pairs very well with ossobuco, lasagna, striploin with aromatic butter

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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