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Limoux Rouge 2019 - Domaine de Baronarques

Languedoc and Bordeaux in perfect harmony!

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94 James Suckling
91 Decanter
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Limoux Rouge 2019 - Domaine de Baronarques
top_notch
super_value
94 James Suckling
91 Decanter

Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

Limoux Rouge 2019 from Domaine de Baronarques uniquely combines the complexity of Languedoc with the elegance of Bordeaux-style reds (with the Rothschild family behind it). Its aromas of black fruits and spices, along with its exceptional balance, earned it 94 points from James Suckling and 91 from Decanter!

Domaine de Baronarques belongs to the Rothschild family, which very rarely ventures outside Bordeaux to invest time and expertise in other regions. With deep roots in the wine world, the Rothschilds purchased the estate in 1998 and, together with the teams from Mouton and Opus One, elevated it to one of Limoux’s top wineries. Its history is linked to the renaissance of Languedoc, with wines renowned for both their quality and outstanding value for money.

Specifically, Baronarques Limoux Rouge 2019 is a blend of 46% Merlot, 27% Cabernet Franc, 18% Syrah, 8% Malbec, and 1% Cabernet Sauvignon, with each variety contributing uniquely to the final wine. Merlot smooths the edges, Cabernet Franc adds freshness and aromatic intensity, while Syrah and Malbec bring depth and a spicy character. After fermentation, the wine aged for 12 months in French oak barrels (one-third new, two-thirds one and two years old), adding complexity and a velvety texture.

Limoux Rouge 2019 from Domaine de Baronarques comes from an exceptional vintage, and the balance and aristocratic finesse of the Rothschild family cannot be hidden!

Tastes Like

On the nose, explosive aromas of plums, red and black berries, and cherries, with notes of pepper, black tea, violet, smoke, cocoa, and sage.

On the palate, it is full-bodied with crisp acidity and dense yet ripe tannins. Flavors of plums and cherries, black tea, pepper, licorice, and chocolate create a highly enjoyable and velvety result.

Aroma
Body
Acidity
Aromas
Pair it with beef fillet with mushroom cream and roasted carrots, beef bourguignon, or aged cheeses.
Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 15%
Origin Languedoc, France
Variety Merlot, Cabernet Franc, Syrah, Malbec, Cabernet Sauvignon
Bottle Size 750ml
Barrique 12 months
Serving temperature 16–18°C
Aging 5 years
Closure Cork
Organic No

PAIR IT

Pair it with beef fillet with mushroom cream and roasted carrots, beef bourguignon, or aged cheeses.

Fillet Mignon with red wine sauce

  • 2-4 filets mignon, 3-5 inches thick
  • Salt
  • Canola or grape seed oil
  • 3-4 tbsp. of butter
  • 2 cups of red, full bodied, wine (we used Cabernet Sauvignon)
  • Black pepper

  Clean your fillets from hard fats and remove what you do not like.

  Leave the fillets at room temperature for about 60 minutes and towel them with kitchen towels, removing all the water and possible blood. Before cooking, brush them with some canola oil and season then well with salt.

 Heat two tablespoons of canola oil in a non-stick pan on high heat for about a minute. Apply the canola oil all over the pan with rotary movements. Throw the fillets in and immediately, lower the heat to medium. Leave them for about 3 minutes without moving them and preferably without piercing them. Depending on the thickness or the doneness , you can leave it for up to 6 minutes in the pan.

 Turn the filet mignon and roast for another 2-5 minutes depending on the thickness and  the doneness. Set aside and cover with foil to rest, until the sauce is ready.

  Pour the wine into the pan and increase the heat. Let the wine boil for about 10 minutes or till it’s reduced to 3/4. Return any juice from the fillets, if there is any, to the pan. Wait until it stops boiling. Then add the butter, one tablespoon at a time by stirring well until it melts. Add salt and serve over the fillets. Add freshly ground black pepper.

 

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Aroma
Body
Acidity
Aromas
Pair it with beef fillet with mushroom cream and roasted carrots, beef bourguignon, or aged cheeses.

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