Chateau Villemaurine
Saint Emilion Grand Cru Les Angelots de Villemaurine 2016
| Denomination | Saint-Emilion AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Bordeaux (France) |
| Grape varieties | 95% Merlot, 5% Cabernet Franc |
| Aging | 70% new barrels, 30% second-fill barrels. |
| Year | 2016 |
| Product name | Saint Emilion Grand Cru Les Angelots de Villemaurine 2016 |
| Color | Attractive deep red colour. |
| Perfume | The nose shows blackcurrant, chocolate and walnut character. |
| Taste | The vintage is full-bodied. It displays a layered fruit structure and firm tannins. |
| Region | Bordeaux |
| Country | France |
Awards
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Oenologist: Stéphane Derenoncourt
2007: Justin Onclin, a keen wine and viticulture enthusiast and a connoisseur of fine wines through his family background and work as a wine negociant, produced his first vintage of Château Villemaurine.
Wishing to establish a heritage for his family and eager to make his own wines, he was immediately captivated by the richness and fabulous potential of Château Villemaurine. Read more
| Name | Chateau Villemaurine Saint Emilion Grand Cru Les Angelots de Villemaurine 2016 |
|---|---|
| Type | Red still |
| Denomination | Saint-Emilion AOC |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 95% Merlot, 5% Cabernet Franc |
| Country | France |
| Region | Bordeaux |
| Vendor | Chateau Villemaurine |
| Origin | Saint Emilion (France) |
| Soil composition | Clay-limestone over asteria limestone. |
| Yield per hectare | 33 hl |
| Harvest | By hand in small crates, double vibrating sorting table, manual and mechanical sorting, gravity-flow transfer to vat. |
| Wine making | Short, pre-fermentation cold soaks gave fabulous results. The musts quickly gained fruit character, structure and deep colour, revealing the great richness in anthocyanins in this vintage. After long post-fermentation macerations to allow the skins to release all their power, the malo-lactic fermentations were carried out in barrel. The wines quickly displayed flesh, volume and gentle tannic power in a velvety, silky mouth-feel. The ageing in barrel is ongoing and shows huge promise. |
| Aging | 70% new barrels, 30% second-fill barrels. |
| Allergens | Contains sulphites |