Haut Médoc Grand Cru Classé en 1855 Château de Camensac 1987
This 1987 red wine, featuring an alcohol content of 12.5%, is produced by Château de Camensac, an estate holding the prestigious Grand Cru Classé en 1855 classification. The wine was bottled directly at the property, bearing the traditional "Mis en Bouteille au Château" designation, and was historically imported by A.S. Anthon Thorup & Søn in Aarhus.
The estate is situated in Haut-Médoc, the southern and highly esteemed section of the Médoc peninsula on Bordeaux's left bank. Bordeaux itself, located by the Atlantic Ocean, has been exporting wine since the Middle Ages and is globally recognized for its blended wines of great finesse. The left bank of the Gironde estuary is characterized by gravel soils where Cabernet Sauvignon is the dominant grape variety.
Wines from the Haut-Médoc appellation are traditionally crafted as Cabernet Sauvignon-led blends that also incorporate Merlot, Cabernet Franc, and Petit Verdot. The 1987 vintage from this region is generally described as having a light character.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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