Grands vins - Saint-Émilion

Saint-Emilion is one of the most famous vineyards on the planet, and the first vineyard to be classified as a UNESCO World Heritage Site "as a cultural landscape". The appellation, located in eight communes spread over 5,400 hectares, benefits from an oceanic climate thanks to the Dordogne and the world-renowned red wines of Bordeaux.

Saint-Émilion : an exceptional terroir and soils

Located on the right bank of the Dordogne, in the Libourne region, Saint-Émilion is a Bordeaux appellation that occupies a special place among the world's red wines. Its terroir benefits from a unique geography, characterized by limestone, clay-silt soils, and Fronsadais molasses. This geological diversity allows for the cultivation of vines of exceptional quality, producing complex wines. The appellation is divided into two categories: Saint-Emilion and Saint-Emilion Grand Cru.

Saint-Emilion wines are cultivated on 5,500 hectares spread over nine communes, including Saint-Emilion, Saint-Christophe-des-Bardes and Saint-Hippolyte, and represent one of the most prestigious vineyards in Bordeaux. The elegance, power and voluptuousness of Saint-Emilion wines have continued to grow over time, attracting connoisseurs from all over the world.

The Saint-Émilion vineyard is renowned for its exceptional terroirs, where limestone, clay-silt and sometimes sandy soils combine, allowing the vines to flourish in an environment conducive to the production of high-quality wines. The particularity of these soils lies in their ability to retain moisture and restore the heat stored during the day, a crucial factor for the ripening of the grapes, particularly in the summer.

What are the characteristics of Saint-Emilion wines?

Saint-Emilion wines are distinguished by their exceptional aromatic richness and tannic structure. Their characteristics are closely linked to the main grape varieties grown on this unique terroir, the exceptional soils and the carefully mastered winemaking method.

Merlot is the dominant grape variety in Saint-Emilion, representing around 60 to 70% of the grape varieties. This grape variety is responsible for fruity and dense wines, offering aromas of small red fruits such as redcurrant, strawberry, raspberry and cherry. Merlot also gives a silky texture and great richness on the palate. Next come Cabernet Franc and Cabernet Sauvignon, although the latter are present in smaller quantities. Cabernet Franc brings spicy and refined aromas, with fine tannins that give it excellent aging potential. As for Cabernet Sauvignon, it adds structure and complexity to the wines, although it is rarer in Saint-Émilion than in other regions of Bordeaux. Finally, Petit Verdot, in small proportions, brings spicy and tannic notes, further adding to the richness of the wine.

Saint-Émilion wines have a dark color that, with age, evolves towards a beautiful garnet with a slight brick color. Their nose is very complex, exuding aromas of ripe red and black fruits, but also leather, sweet spices and smoky wood. As they age, notes of undergrowth and hints of game appear, bringing more depth. The palate is generally full and pulpy, with delicate and velvety tannins that gradually blend to offer a sensation of roundness and finesse. The finish is long and persistent, with subtle notes of fruit, spices and smokiness, reinforcing the complexity of the wine.

The Saint-Emilion Grand Crus stand out even more. Their color is often more purple and their nose more concentrated, with aromas of ripe black fruits, flowers, prune, but also vanilla and toasted almond. On the palate, these grands crus have an exceptional breadth and body, supported by fine, tight tannins of impeccable quality. The finish, for its part, is long, fresh and aromatic, testifying to the high quality of the region's grands crus classés.

In summary, the wines of Saint-Emilion, whether they are in the "Grand Cru" category or not, have a rich and sustained color, a complex and evolving nose and a dense and structured palate, with tannins that are both fine and powerful. Their tannic richness and minerality, coming from the limestone soils, give them exceptional aging potential. These wines improve with age, allowing the aromas to unfold and offering an ever more complex and refined tasting experience.

Classification of Saint-Emilion Grand Cru

Saint-Emilion wines are classified according to very precise criteria, which take into account not only the quality of the grapes, but also several factors related to the production environment. For a wine to be called a Saint-Emilion Grand Cru, it must meet rigorous production standards. For example, the yield of the vines is limited to 40 hectoliters per hectare, which guarantees a high concentration of grapes and, consequently, more intense and complex wines. In addition, Saint-Emilion Grand Cru must undergo mandatory 12 months of barrel aging, a process that enriches the wine with aromas and gives it a structure that promotes long aging. These criteria are designed to ensure consistent quality and worldwide recognition of these exceptional wines.

The AOC Saint-Emilion Grand Cru was created in 1936, and an official classification of the wines was established by the National Institute of Appellations of Origin (INAO) in 1955. This classification is based on three levels: Grand Cru Classé, Premier Grand Cru Classé, and Premier Grand Cru Classé A.

The latest classification, unveiled in 2022, revealed the place of 2 Premier Grands Crus Classés A (Château Ausone and Château Cheval-Blanc), 12 Premier Grands Crus Classés (including Château Pavie, Château Angélus, Clos Fourtet and Château Beauséjour-Bécot), and 71 Grands Crus Classés. This classification system aims to guarantee consumers a guarantee of quality, while rewarding producers who respect these demanding standards.

Our tips for tasting and storing a Saint-Emilion Grand Cru

Tasting a Saint-Emilion Grand Cru is a sensory experience that deserves all the attention possible. To fully enjoy its aromas and complexity, the serving temperature is crucial. Ideally, a Saint-Emilion should be tasted at 18°C. If you do not have a wine thermometer, a temperature of 16°C to 20°C is also suitable, but it is important not to serve a red wine too cold, as this could mask its subtleties. Rather than trying to warm a bottle near the radiator or a fireplace, simply let it slowly adapt to the ambient temperature of the room. This method preserves the finesse of the aromas while avoiding altering the qualities of the wine.

To taste a Saint-Emilion Grand Cru, the use of appropriate glasses is also essential. Tulip-shaped glasses, with a capacity of 25 to 30 centilitres, are recommended. Their shape allows the wine to aerate better, promoting the evaporation of aromatic compounds. In addition, the shape helps concentrate these aromas towards the nose, for an optimal olfactory experience. Do not hesitate to swirl the wine in your glass; this simple gesture releases complex aromas that will enrich your tasting.

The conservation of a Saint-Emilion is also a key factor in preserving its organoleptic qualities over time. The wine must be stored at a stable temperature between 12°C and 14°C. Avoid sudden temperature variations, which can alter its development. For wines for laying down, such as the Saint-Emilion Grand Cru, the conservation period can be impressive: these wines can improve for 10, 15, or even 20 years and beyond, depending on the quality of the vintage and the vinification.

To ensure optimal conservation, the bottle must be laid down, so that the cork remains in contact with the wine. This method prevents the cork from drying out, which could cause air leaks and alter the wine. Store your bottles in a cellar or a cool, dark and airy place, away from light

If you are looking to add a Saint-Emilion Grand Cru to your collection or wish to offer an exceptional wine, do not hesitate to discover our catalog of Saint-Emilion Grand Cru on Au Droit de Bouchon. We offer you a selection of exceptional vintages, ready to be tasted or preserved for future memorable occasions.