Winemaker Notes
Like a ray of light. The midday sun. Ice and fire, between clay and limestone. A ball of fire and plump, juicy, scarlet tears sliding down the inside of the glass. The tinkling of silvery leaves, the wind blowing softly over the hillside. Raspberry, graphite, cedar and evening perfumes. An inky, sappy juice, which glides over and fills the palate deliciously. The galloping power, the strength and grace of the tannins, all the energy of a skillfully-sculpted material. The infinity of an eternal flavor, the escape, the dream and the requiescence in just one sip.
Professional Ratings
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James Suckling
Here is a wine with great pedigree near Ausone. Full body, yet fast and agile. The finish lasts for minutes. You see the chalky soil in the wine. Barrel Sample: 96-97
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Decanter
Generous plums, berries and cherries with floral fragrant nuances and plentiful chocolate and liquorice adding weight. Opulent and lengthy. Drinking Window 2023 - 2038
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Wine Spectator
This has some heft, with dark currant, fig and blackberry confiture flavors liberally inlaid with graphite, singed mesquite and singed iron notes. Best from 2022 through 2032.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.