Saint-Emilion

All winemakers can claim the Saint-Emilion appellation but to really benefit from the Saint-Emilion Grand Cru appellation, they must first submit to the obligation of bottling at the property and performing a double-tasting. The first tasting is conducted in the year following harvest and determines whether the wine has aged well. The second takes place a maximum of 4 months before bottling.

These grands crus now account for 58% of the total Saint-Emilion production.

The Saint-Emilion Grand Cru are all red wines.

The Saint-Emilion Grand Cru has a brilliant ruby colour, deep and intense. But their real identity card is their bouquet. This one marks its personality at the same time by its fruity side and by its aromatic intensity. Very concentrated, the notes of red fruits dominate the tasting. However, they are balanced with other contributions such as vanilla, due to the new wood, fig, cooked prune, flowers, or roasted almonds. This rich aroma of the bouquet is found easily on the pallet and lasts there for a while.

As well as being very generous, the Saint-Emilion Grand Cru wines are full-bodied and well-structured. During the first years, tannins are present, but this firmness does not deprive the wines of a certain suppleness and a full-bodied side which makes them quite pleasant. They quickly reach their maturity, which lasts a long time.

Benefiting from a rich palette of terroir, they show real variety. However, they find their unity in their harmony, length, and elegance which allow them to accompany the most refined dishes.

Saint-Emilion is a city that goes deep into the rock. It was born around the cave of the holy hermit, who came to take refuge, and the largest monolithic church in Europe. The city extends underground through long galleries, some of which today house cellars with precious contents. In the 17th century, vines were planted at the request of the Dutch in search of “burnt” wines for the crews sailing in tropical seas.