Situated to the west of the pretty medieval Libourne town of Saint-Emilion, the appellation covers 750 hectares on hilly landscape similar to the other satallite villages suitable for wine-growing.
Formerly simply called a "satellite of the Saint-Émilion appellation", like Lussac-Saint-Émilion, Montagne-Saint-Émilion and Saint-Georges-Saint-Émilion, the producers of this area were granted the creation of the AOC in 1936 to add the name of their village to that of Saint-Émilion.
Consists of Merlot blended with Cabernet Franc, Cabernet Sauvignon and Malbec, resulting in elegant and aromatically rich, powerful red wines, full-bodied and like the other villages wines, will only improve with time.
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Ruby coloured with sustained nuances due to the dominant Merlot, the hues are a sign of good ageing potential. The nose offers an expressive bouquet of ripe fruit (blackcurrant, prune, cherry, pepper undergrowth, blackberry) coupled with animal notes (leather, game). Some vintages, by their complexity and the passage in barrel, offer surprising aromas of liquorice, mint, dried fig, vanilla or coconut.
Full-bodied and tasty on the palate, the candied aromas are supple and round. Beautiful persistence.
In the blend, the Merlot brings refined elegance and aromatic complexity but above all it defines the colour and provides a good alcoholic richness. The Cabernet Franc confers a well marked tannic structure and gives slightly spicy notes, while the Cabernet Sauvignon reinforces the aptitude for ageing.
In the mouth, it is full-bodied but without being devoid of finesse. It evolves towards jammy notes, improving with age.
Serving temperature: Room temperature, from 16 to 18°C. Storage potential: 4 to 9 years.
Poultry (chicken, Christmas turkey, duck breast), but also red meats (stew, beef bourguignon...). Sweet and sour cuisine. Cheeses: Saint Nectaire, Brie, Pont l'Evêque...
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