Winemaker Notes
Professional Ratings
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Wine Spectator
Cuts a broad swath, with velvety tannins carrying raspberry coulis, plum paste and steeped red currant flavors, studded with anise, singed apple wood and fruitcake notes throughout. The long, flowing finish has a very refined structure. Shows impressive density and elegance.
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James Suckling
A closed and silky wine with blueberry and spices with hints of toasted oak. Full-bodied with firm tannins and a long finish. Slightly hollow mid-palate.
Barrel Sample: 90-91 Points -
Robert Parker's Wine Advocate
A classic Monbousquet, the dense ruby/purple-tinged 2011 possesses abundant blueberry and raspberry fruit intermixed with hints of espresso roast and minerals. Composed of 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon, it admirably displays the heights a brilliant winemaking team with an unwavering commitment to excellence can achieve from one of the less prestigious terroirs of St.-Emilion. This beauty should provide plenty of pleasure over the next 8-10 years.
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.