Wines Haut-Médoc Château Verdignan - 2004

Château Verdignan 2004 hails from the esteemed Haut-Médoc appellation in Bordeaux, a region renowned for its elegant and ageworthy red wines. As is common with Haut-Médoc estates, this wine likely comprises a blend dominated by Cabernet Sauvignon, complemented by Merlot and a touch of Cabernet Franc, though exact proportions can vary year to year and between châteaux. The 2004 vintage was marked by a classic Bordeaux climate: a cooler and slightly damp growing season, which generally favoured balanced ripeness and produced wines with an emphasis on freshness, structure, and finesse rather than sheer opulence. Expect a wine with deep ruby hues, displaying classic Haut-Médoc aromatics: cassis, blackberry, cedar, hints of tobacco, and earthy notes that continue to evolve in bottle. The palate often features fine but persistent tannins, a lively acidity, and restrained fruit, qualities typical of traditional Médoc craftsmanship and favourable for ageing.

The Haut-Médoc falls on the left bank of the Gironde estuary, benefiting from the moderating influence of nearby bodies of water, which help prevent both frost and excessive summer heat. The gravely soils here, peppered with some clay and limestone, provide perfect drainage for the region’s signature grape varieties, encouraging powerful root systems which yield concentrated, nuanced wines. The Médoc’s viticultural tradition dates back centuries, anchored by an unbroken history of producing some of Bordeaux’s most revered and long-lived wines.

For food pairings, Château Verdignan 2004 will shine alongside classic French cuisine. Think roast lamb with herbs, beef Wellington, or a well-marbled entrecôte steak. The wine’s structure and persistent tannins also complement game birds or duck breast with a cherry reduction. For a regional match, consider pairing it with entrecôte à la bordelaise, a local speciality with a red wine and shallot sauce, or aged cheeses such as Comté or Cantal.

Allow this wine some time to breathe before serving, ideally decanting for an hour to let its complex bouquet fully unfurl. The optimal serving temperature is between 16-18°C. This will ensure that both its aromatic profile and fine structure can be appreciated to the fullest extent.