Saint-Emilion

Would you like to discover a carefully curated selection of Saint-Emilion wines? Our private wine sales website offers a wide range of fine wines at the best prices. 

Saint-Émilion wines are world-renowned for their quality. Thanks to very strict production standards, each vintage is unique. Since 1955, these wines have been classified, which serves as a guarantee of quality for consumers. The prestigious list is reviewed every ten years. Among the wines classified in 2006 are Château Cheval Blanc, Château Angelus, Château Larcis-Ducasse, Château Pavie, Château Ausone, Château Figeac, as well as Château Valandraud, Château la Dominique, Château Jean Faure, and Château Beauséjour-Bécot.

Ruby-red in color, with a long, silky finish—these are just some of the characteristics of Saint-Émilion wines, which rank among the most prestigious appellations. They draw their richness from a unique terroir and authentic expertise dating back over two thousand years. They are classified into two quality levels: Saint-Émilion and Saint-Émilion Grand Cru.

It is a very precise blend of different grape varieties that has made Saint-Émilion famous. Merlot, the primary variety at 60%, thrives beautifully on clay soils and gives the wine its aromatic, fruity flavors, roundness, and suppleness. The blend is complemented by Cabernet Franc and Cabernet Sauvignon, which thrive in limestone, gravel, and sandy soils, contributing the wine’s rich tannins and spicy notes. Those from the lower, alluvial areas exhibit a delicate subtlety.

Saint-Emilion is known as the “King of Wines” among the English. The AOC (Appellation d’Origine Contrôlée) covers several municipalities around the medieval town of Saint-Emilion. The reputation of the Saint-Emilion vineyards has long extended beyond our borders. Thanks to its exceptional character, it has even been listed by UNESCO as a World Heritage Site, recognized as a remarkable cultural landscape. 

Four types of terroir characterize the Saint-Emilion appellation: a limestone plateau located in the center of the vineyard, limestone soils with a clay-loam texture (the “Fronsadais molasses”) surrounding the plateau, a sandy layer in the northwest of the region, and lighter soils composed of gravel (alluvial gravel and pebbles) and sand in the south, in the Dordogne Valley. The vineyard enjoys a temperate oceanic climate: frosts are rare in the spring, and the late seasons are fairly sunny. The grapes thus ripen under optimal conditions! 

Saint-Émilion wine has been produced to the highest standards for hundreds of years and has gained a worldwide reputation over the years. The first tastings and quality controls were introduced in the 1950s. Saint-Émilion Grand Cru is one of the classified growths of Saint-Émilion.

To qualify for the "grand cru" designation, the requirements are stricter than those for the Saint-Émilion AOC appellation. Specifically, the yield must be limited to 40 hectoliters per hectare, and aging for twelve months is mandatory. Within the Saint-Émilion Grand Cru AOC, there are two Grand Cru Classé A wines: Château Ausone and Château Cheval Blanc, as well as eleven Grand Cru Classé B wines.

Saint-Émilion is a red wine. It has a purple hue, tending toward dark garnet as it ages. Well-ripened vintages feature fresh, fruity aromas combined with subtle notes of spice and vanilla, and a hint of forest floor. On the palate, Saint-Émilion has body; supported by fine, tight, high-quality tannins, its structure is full-bodied and flavorful. The finish is long and fresh, with aromas of red fruit.

Saint-Émilion pairs well with all Bordeaux-style dishes. It is ideal for dishes such as tournedos, rib of beef, and entrecôte with porcini mushrooms. The ultimate pairing is pan-seared raw foie gras, which pairs perfectly with this tannic red wine. With a rare beef tournedos, we recommend a young wine; the rare texture will be enhanced by the wine’s red fruit aromas.

Saint-Émilion pairs particularly well with soft cheeses and blue-veined cheeses such as Saint-Nectaire and Brie. When it comes to desserts, Saint-Émilion is perfect with chocolate desserts, especially those made with dark chocolate. Against the bitterness of the cocoa, Saint-Émilion will taste velvety, and its red fruit aromas will really come through.

When it’s time to sit down to eat, if the wine is young, it should be decanted to allow its full range of aromas to develop. Older wines do not need to be aerated; simply uncork them two hours before the meal begins. The ideal serving temperature of 18 degrees is well suited to its tannins. We recommend using very bulbous glasses; this allows you to swirl the wine to release its aromas, and the top of the glass will direct them toward the nose of the person tasting it.

This holiday season, be sure to include Saint-Émilion and Saint-Émilion Grand Cru on your table—they’re sure to delight all your guests during a gourmet meal.