Wines Saint-Émilion Grand Cru Clos des Menuts - 2016

Viniou Reviews

Clos des Menuts 2016 Saint-Émilion Grand Cru is a superb red wine from one of Bordeaux’s most esteemed appellations. Crafted primarily from Merlot, with a complement of Cabernet Franc and occasionally Cabernet Sauvignon, this blend expresses the classic character for which the right bank is renowned. The 2016 vintage benefited from an excellent growing season, with ample sunlight and moderate rain, resulting in grapes with extraordinary maturity and balance. Vinification at Clos des Menuts leverages both tradition and precision, with careful extraction and ageing in French oak barrels, bringing complexity, fine tannins, and a harmonious integration of fruit and structure.

Saint-Émilion, situated on the right bank of the Dordogne, is a historic region celebrated for its medieval town and UNESCO World Heritage status. The terroir here is a mosaic of limestone plateaus, clay slopes, and gravel beds, each lending distinct qualities to the wines. The prevailing Merlot grape thrives particularly well in the region’s cooler, clay-heavy soils, yielding wines with plush fruit, supple tannins, and graceful ageing potential. The 2016 season, notable across Bordeaux for its favourable weather, produced wines of concentration and elegance, with Clos des Menuts earning particular praise for its expressive aromatic profile and depth.

Pairing this wine with food elevates its enjoyment considerably. Its ample structure and refined tannins make it a perfect partner for classic French dishes such as roast duck breast with cherry sauce, entrecôte bordelaise, or a rack of lamb with rosemary. Saint-Émilion’s own tradition suggests game bird, duck confit, or a richly flavoured mushroom risotto as memorable accompaniments. For cheese, opt for mature Comté, Saint-Nectaire, or aged Gouda to complement the wine’s complexity.

To fully appreciate the aromatic breadth and inviting texture of Clos des Menuts 2016, serve it at a temperature of 16-18°C. Allowing the wine to breathe for at least an hour before tasting will help it open up, revealing layers of black fruit, spice, and subtle oak. This Grand Cru still has many years of cellaring potential but shows beautifully even now.