The vineyard of Château Macay is situated in Samonac, in the heart of the Côtes de Bourg appellation, 30 km from Bordeaux, on the right bank of Gironde estuary. The name Macay comes from the patronymic of a Scottish officer’s surname, Mac Kay. The castle Macay was founded by the Gagnernot family in 1740. In 1850, this property was part of seven adjacent farms and a real wine village with a cellar on two floors, its cooper’s trade was surmounted by a tower. The “Forge de Macay” was the central point of the property. In 2012, Frédérique and Hervé Descourviéres became the proud new owners of Château Macay.
“This wine has a very beautiful intense, clear garnet red color. It offers a rich nose of aromatic blackberry fruits and grilled spicy notes. Its palate is generous and aromatic, soft and fresh with excellent balance, elegant tannins and spicy notes on the finish. Pairs perfectly with toasted lamb skewers or lamb chops” – Olivier Dauga, winemaker
Winemaker: Olivier Dauga
Appellation: Cotes de Bourg, France
Varietal Blend: 40% Merlot, 30% Cabernet Fran, 30% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine
Lamb Curry with Basmati Rice
• 2 tbsp vegetable oil
• 2 lbs (900g) lamb fillet, cut into 1” cubes
• 6 large tomatoes, roughly chopped
• 2 onions, roughly chopped
• 3 garlic cloves, peeled and crushed
• 2 green chillies, finely chopped
• 1 tbsp grated fresh ginger
• 1 tbsp ground turmeric
• 1/2 tbsp ground cumin
• 1 tbsp chilli powder
• 1 tbsp plain flour
• 14 fl. oz. (400ml) coconut milk
• 1 pint (600ml) chicken stock
• 9 oz. (250g) baby spinach leaves
• 1 pomegranate, seeded
• 7 oz (200g) plain yogurt
• salt and freshly ground black pepper
• steamed basmati rice, to serve
• Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden brown all over, then remove and set aside.
• Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened. Add all the turmeric, garam masala, cumin and chili powder and fry, stirring well, for one minute. Add the flour and cook for a further minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
• Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted. Add the yogurt, season to taste, with salt and freshly ground black pepper and stir well. Serve on warmed plates with steamed basmati rice on side. Recipe courtesy of Vinadeis.