Château Le Puy, Cuvée Emilien 2018, originates from the Francs-Côtes-de-Bordeaux AOC within the Libournais, a lesser-known but admirably expressive sector on the right bank of Bordeaux. This classic Bordeaux red is a blend, mainly Merlot, supported by Cabernet Sauvignon, Cabernet Franc, and sometimes a touch of Malbec and Carménère—though Merlot always takes the lead. The 2018 vintage benefited from a warm, evenly balanced season, allowing for thorough ripening of the grapes and yielding wines with ripe fruit, refined tannins, and a vibrant freshness. Vinification at Château Le Puy is famously low-intervention: native yeasts, minimal sulphur, and patient ageing in old oak barrels, fostering a pure, authentic expression of both fruit and terroir. The wine is deep ruby in colour, offering aromas of black cherry, damson, gentle spices, and a subtle earthiness, with a palate that is structured yet elegant, finishing with lovely length and finesse.
Francs-Côtes-de-Bordeaux is one of Bordeaux’s hidden gems. Located east of Saint-Émilion, the region’s limestone plateau and clay-limestone soils are excellent for Merlot, imbuing the wines with signature suppleness and mineral freshness. The climate is temperate-oceanic, marked by mild winters and temperate summers, ideally suited to consistent ripening without excess heat stress. The area's proximity to the Dordogne and the influence of winds create ideal conditions for healthy vineyards and gradual, measured maturation of the grapes. Although overshadowed by larger appellations, Francs-Côtes-de-Bordeaux boasts a history of careful winegrowing, with estates like Château Le Puy renowned for their commitment to traditional, sustainable methods over centuries.
This wine is wonderfully versatile at the table. Its supple structure and fresh acidity make it a natural partner for classic Bordelais cuisine such as entrecôte à la bordelaise (ribeye steak in red wine sauce), roast duck breast, or slow-cooked lamb shoulder with herbs. For a vegetarian pairing, consider a lentil and mushroom ragout rich in umami, or aged tomme cheese from nearby Pyrénées. The wine's depth also allows it to complement savoury game birds and earthy dishes featuring autumn vegetables or wild mushrooms.
For optimal appreciation, decant the Cuvée Emilien 2018 an hour before serving to allow the aromatics to open up. The ideal tasting temperature is 16-18°C, which will highlight its fruit purity and elegant, silky tannins. This vintage can be enjoyed now, but it also has the structure to reward several more years of careful cellaring if you wish.
