Chateau Sansonnet (Futures Pre-Sale) 2018
Critical AcclaimAll Vintages
Barrel Sample: 93-96
Barrel Sample: 95-96
Barrel Sample: 94-96+
Barrel Sample: 92-94
Barrel Sample: 92-94
Big-shouldered but enjoyable, this gives a sense of settling into itself. A slate finish lifts everything, even though the structure and the tannins are pretty forceful. A good wine with a glass-staining purple colour and tons of sweet damson fruit. A focussed freshness runs right through the middle of it all. Owned by Marie Lefévère. Drinking Window 2027 - 2040. Barrel Sample: 91
Doctor in pharmacy, Marie-Benedicte Lefevere has taken over the management at Chateau Sansonnet since 2009. It is in the cellars of the family properties in Pomerol and Saint-Emilion that culture and passion for wine was passed on to her. It is now with a lot of ambition and determination that she imagines the future of the production for Chateau Sansonnet, putting all her will and attachment to the property to hoist it to the top of the appellation.
Chateau Sansonnet is located in the North East corner of Saint-Emilion in the heart of the Grands Classified Growths. The exceptional terroir is composed of a thin layer of clay on limestone. Winemaker Dominique Bordeneuve has great experience in winemaking after 20 years at Chateau Sansonnet, it allows the property to rely on a unique knowledge of its terroir and plot. Jean Trias, technical manager, has always been passionate by the world of wine. He held positions and responsibilities in many properties before settling at Chateau Sansonnet in 2000 where he strives to develop the best wines.
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.
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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.
In the Glass
Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.
Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.
While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.