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Croque Parcelles 2021 - Chateau La Contree

A rare wine, reserved for the cellars of the initiated!

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Croque Parcelles 2021 - Chateau La Contree
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Château La Contrée
RED
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Why do we love it?

Now here’s a little gem we stumbled upon... Tucked between the legendary Pontet-Canet and Mouton Rothschild lies a tiny plot of land, blessed with the same gravelly soils that have made Pauillac one of the world's most celebrated wine regions. This is Château La Contrée “Croque Parcelles”, the source of just one wine: a 100% Cabernet Sauvignon produced in a mere 2,800 bottles. Don't bother searching for scores or reviews. This wine is almost a ghost. Why? First, because there simply isn't enough of it to go around. And second, because the few bottles that do make it to market tend to disappear straight into the cellars of those in the know. So, forget the grand façades and famous labels for a moment and discover one of those insider wines that serious Bordeaux lovers quietly keep to themselves. Better still, it delivers exceptional value for money.

The grapes for Château La Contrée “Croque Parcelles” 2021 come from a single vineyard in Pauillac, planted exclusively with Cabernet Sauvignon. Pauillac is the most iconic village of the Médoc, renowned for producing some of Bordeaux's most structured, age-worthy wines and home to three of the region's five First Growth estates. Behind the project is monsieur Camou, a winemaker and long-established négociant with decades of experience in Bordeaux, making him intimately familiar with every aspect of the region.

For Château La Contrée “Croque Parcelles” 2021, harvest is carried out entirely by hand, with the fruit picked at optimum ripeness to strike the perfect balance between freshness and concentration. The wine is then fermented and aged for 12 to 16 months in French oak barrels, 25% of which are new. This careful élevage adds layers of complexity and refinement while preserving the pure expression of Cabernet Sauvignon and the unmistakable signature of Pauillac's terroir.

Château La Contrée “Croque Parcelles” 2021 is Bordeaux off the beaten path. Beyond the icons and inflated prices, it offers authenticity, character and a true sense of place, proving that some of Bordeaux's greatest treasures remain hidden in plain sight.

Tastes Like

On the nose, it delivers everything one could hope for from a classic Bordeaux Cabernet Sauvignon. Aromas of blackberry, cassis and violet intertwine with notes of eucalyptus and bell pepper, while subtle nuances of vanilla, sweet spices, cedar, tobacco and black tea lend impressive depth and complexity.

The palate is medium to full-bodied, with firm yet ripe tannins and refreshing acidity that brings energy and lift. Ripe black and red fruit dominate, supported by savoury herbal nuances that give the wine balance, freshness and impressive length.

Aroma
Body
Acidity
Aromas
Blackberries, cassis, violets, eucalyptus, bell peppers, notes of vanilla, sweet spices, cedar, tobacco, tea
Pairs with
Beef Wellington, a fillet with Bordelaise sauce, or a dry-aged cut cooked medium-rare.
Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 13%
Origin Bordeaux
Variety Cabernet Sauvignon
Bottle Size 750ml
Barrique 12-16 months
Serving temperature 16ºC
Aging 8+ years
Closure Cork
Organic Yes

PAIR IT

Pair it with a classic Beef Wellington, a fillet steak served with Sauce Bordelaise, or a dry-aged ribeye cooked medium rare.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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Château La Contrée

Croque Parcelles 2021 - Chateau La Contree

RED
€65.50
Aroma
Body
Acidity
Aromas
Blackberries, cassis, violets, eucalyptus, bell peppers, notes of vanilla, sweet spices, cedar, tobacco, tea
Pairs with
Beef Wellington, a fillet with Bordelaise sauce, or a dry-aged cut cooked medium-rare.

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