Wines Haut-Médoc Château Verdignan - 2010

Château Verdignan 2010 hails from the Haut-Médoc appellation, a respected subregion of Bordeaux located on the Left Bank of the Gironde estuary. While the exact blend can vary from year to year and estate to estate, classic left bank Bordeaux wines such as this are typically dominated by Cabernet Sauvignon, often complemented by Merlot and potentially some Cabernet Franc. The 2010 vintage is widely praised for its balance and structure, thanks to a growing season marked by ideal weather conditions—warm days and cool nights—which encouraged slow, even ripening of the grapes and contributed to the wine’s freshness and ageing potential. Vinification would likely have involved traditional methods, including fermentation in temperature-controlled vats and maturation in French oak barrels, with a proportion of new wood to enhance complexity.

The Haut-Médoc is renowned for its gravelly soils, ideal for Cabernet Sauvignon, which thrive in the region’s maritime climate. These well-drained soils help concentrate the flavours in the grape and support the production of wines with both finesse and power. The region’s history stretches back centuries and plays host to some of Bordeaux’s most celebrated vineyards. Wines from Haut-Médoc are typically characterised by their deep colour, firm tannic structure, and complex aromas that evolve beautifully with time.

Such a wine pairs exquisitely with red meats, particularly roast or grilled lamb, beef ribeye, or venison. Local specialities such as entrecôte à la bordelaise—a rib steak prepared with a red wine sauce—would highlight the wine’s structure and depth. For a more traditional French approach, consider duck breast or mature cheeses like Comté or aged cheddar.

To fully appreciate the nuances of Château Verdignan 2010, decanting is recommended, especially if the wine has not been aged in ideal cellaring conditions. Serve at around 16-18°C, allowing the bouquet of blackcurrant, cedar, tobacco and spice to unfold gradually in the glass. This temperature, along with some aeration, will reveal the wine’s fine tannins, balanced acidity, and persistent finish.