Wine review: chateau Chenaie

Today at lunch I had a roastbeef with fried vegetables and mashed potatoes from sweet potato.

With it I drank a red wine:

A 14.5% ABV French Red wine, Grenache, Syrah, Mourvèdre,... It was a little on the alcoholic side to my taste (anything over 14% usually had that effect I find,...). THere were some woody tones in the wine, which besides the alcohol was pretty well balanced. It was a beautiful accompaniment with the food, but I'm not entirely sure whether I would open it if I would be drinking wine without the food being there.

Cheers!