A “Premium Bordelaise Wine Sauce” (often sold in 100g or 100ml portions, particularly by gourmet or professional food suppliers) is a high-quality, concentrated, classic French sauce. It is specifically designed to add a rich, restaurant-style finish to steaks and roasted meats.
 
Based on traditional culinary techniques, this sauce is a reduction of red wine, shallots, and bone marrow, often built on a base of demi-glace. 
Key Aspects of Premium Bordelaise Sauce:
Ingredients: A high-quality version includes red wine (typically from the Bordeaux region), beef stock or demi-glace, shallots, bone marrow, and butter.
Flavor Profile: It is described as a velvety, deeply savory, and “meaty” sauce with a slight acidity from the wine reduction.
Common Pairings: Traditionally served with steak (filet mignon, ribeye), roast beef, or lamb.
Context: While it can be made at home, a 100g-100ml pack usually represents a concentrated, ready-to-use professional sauce (such as a jus) intended for one or two servings, often requiring only gentle reheating before serving. 
Nutritional Profile (Typical 100g As Sold):
Energy: Approximately 247 kcal
Protein: ~19.5g
Fat: ~0.8g (prepared versions may vary based on marrow content)
Carbohydrates: ~41.1g
Salt: High (often around 9g per 100g, as it is a concentrated reduction) 
This sauce is often described as “gravy on steroids”—a much more intense and luxurious accompaniment than standard beef gravy.