Winemaker Notes
Professional Ratings
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Vinous
The 2023 de Candale is a deep, elegant wine. Lavender, violet, spice and mocha meld into a core of vibrant, dark-toned fruit. This layered, nuanced Saint-Émilion has so much to offer. Saline notes extend the finish beautifully. The recent inclusion of 25% Cabernet Franc really elevates the de Candale. This is very nicely done. - Antonio Galloni
Barrel Sample: 92-95 -
Jeb Dunnuck
A serious, well-made Saint-Emilion, the 2023 Château De Candale comes from a cooler, hillside terroir on the eastern portion of the appellation. Solid aromatics of black cherries, chocolaty herbs, graphite, and obvious minerality all emerge from the glass, and it's medium-bodied on the palate, with a balanced, layered, elegant mouthfeel, ripe yet certainly present tannins, and a good finish. Based on 75% Merlot and 25% Cabernet Franc and aged 14 months in 25% new French oak with the balance in one-year-old barrels, amphora, and foudre.
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James Suckling
Elderberries, coffee and herbs on the nose. The palate is medium- to full-bodied with tense, focused tannins that give precision and lift to the delicate fruit. Juicy, succulent and finely balanced.
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.