Saint-Emilion

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

Saint-Emilion wines are world-renowned for their quality. Thanks to strict production criteria, each cru is unique. Since 1955, these wines have been classified, a guarantee of quality for consumers. The prestigious list is reviewed every ten years. The latest wines to be classified in 2006 include Château Cheval Blanc, Château Angelus, Château Larcis-Ducasse, Château Pavie, Château Ausone, Château Figeac, Château Valandraud, Château la Dominique, Château Jean Faure and Château Beauséjour-Bécot.

Ruby eyes, long, silky mouthfeel: these are just some of the characteristics of Saint Emilion wines, which rank among the most prestigious appellations. They draw their richness from a unique terroir, and authentic know-how dating back over two thousand years. Saint Emilion is one of the world's most prestigious appellations, with two levels of quality: simple Saint Emilion and grand cru Saint Emilion.

It's a very precise combination of the different grape varieties that have made Saint Emilion famous. Merlot, the main grape variety (60%), thrives on clay soils, giving the wine its fruity aromatic flavors, roundness and suppleness. The combination of Cabernet Franc and Cabernet Sauvignon, which thrive on limestone, gravel and sand soils, gives the wine its rich tannins and spicy flavors. Those from low-lying, alluvial soils display a delicate subtlety.

Saint-Emilion is nicknamed the "King of Wines" by the English. The AOC (appellation d'origine contrôlée) covers several communes around the medieval town of Saint-Emilion. The reputation of the Saint-Emilion vineyards has long since spread beyond our borders. Thanks to its exceptional character, it has even been listed by UNESCO as a World Heritage Site, a remarkable cultural landscape. 

Four types of terroir characterize the Saint-Emilion appellation: a limestone plateau in the center of the vineyard, limestone soils with a clay-loam texture (the "molasses du Fronsadais") around the plateau, a sandy layer in the northwest of the territory and lighter soils based on gravel (gravel and alluvial pebbles) and sand in the south, in the Dordogne valley. The vineyards benefit from a temperate oceanic climate, with few frosts in spring and fairly sunny autumns. As a result, the grapes ripen in optimal conditions! 

For hundreds of years, Saint Emilion wines have been produced to the highest standards, and over the years they have acquired worldwide renown. The first tastings and quality controls were carried out in the 1950s. Saint Emilion Grand Cru is one of Saint Emilion's Grands Crus Classés.

To bear the Grand Cru label, conditions are stricter than for the AOC Saint Emilion appellation. Yields must be limited to 40 hectolitres per hectare, and the wine must be aged for twelve months. In the AOC Saint Emilion grand cru, we find two grands crus classés A: Château Ausone and Château Cheval Blanc, as well as eleven grands crus classés B.

Saint Emilion is a red wine. It has a crimson color, tending towards dark garnet when a few years old. Well-ripened vintages have fresh, fruity aromas combined with notes of spice and discreet vanilla, and a touch of undergrowth. On the palate, Saint Emilion is full-bodied, underpinned by fine, tightly-packed tannins and a luscious, fleshy structure. The finish is long and fresh, with aromas of red fruits.

Saint Emilion goes well with all Bordeaux dishes. It's ideal for dishes such as tournedos, prime rib and entrecôte with porcini mushrooms. A must is pan-fried foie gras, which goes perfectly with this tannic red wine. With a rare tournedos of beef, we recommend a young wine; the rare side will be enhanced by the wine's red fruit aromas.

Saint Emilion goes particularly well with soft, bloomy-rind cheeses such as Saint-Nectaire and Brie. On the dessert side, Saint Emilion is perfect for chocolate desserts, especially dark chocolate. Against the bitterness of cocoa, Saint Emilion will appear velvety, and its red fruit aromas will stand out.

If it's a young wine, it should be decanted before serving, to develop all its aromas. Older wines do not need to be aerated. Simply uncork them two hours before the start of the meal. The ideal temperature for tannins is 18 degrees. We recommend glasses with a large belly, as this allows the wine to swirl around to release its aromas, while the top of the glass concentrates them towards the taster's nostrils.

For the festive season, don't forget Saint Emilion and Saint Emilion Grand Cru on your table, they'll seduce every guest with a gastronomic meal.