Rich and well balanced

The grapes used for this 40-hectolitre production come from 40-year-old vines, with just 8 bunches per plant. They are harvested by hand then sorted by 10 people on a stainless steel table, before being transferred into vats for fermentation. The grapes are not crushed and the pre-fermentation stage lasts between 9 and 12 days at below 3˚C. The fermentation process then lasts for 2 weeks at a temperature of 25˚C. The 1-week maceration, at 27˚C, provides Clos Dubreuil with incredible finesse and concentration. This Saint Emilion Grand Cru is next aged in oak barrels (100% new French oak) for its second fermentation for almost 20 months before bottling.

“One of my favorite cult St.-Emilions, proprietor Benoit Trocard consistently turns out a gorgeous, hedonistic wine that is loaded with notes of flowers, black cherries, glycerin and fruit. From a more challenging vintage, the 2011 follows that trend. Relatively full for a 2011, with no hard edges, this sumptuous St.-Emilion should drink nicely for 7-8 years.”
Robert Parker – 92/100 (2011 vintage)