Wines Saint-Émilion Grand Cru Château Angélus - 1995

Château Angélus 1995 is an exceptional red wine that exemplifies the Saint-Émilion Grand Cru appellation on Bordeaux's Right Bank. Crafted primarily from Merlot, complemented by Cabernet Franc and a touch of Cabernet Sauvignon, this vintage benefits from a particularly balanced growing season in 1995. The grapes were harvested at optimal ripeness and vinified with precision, followed by extensive ageing in oak barrels, which has contributed to its layered structure. Now, after nearly three decades, the wine reveals a deep garnet colour with brick highlights, and a bouquet that combines dark cherry, truffle, undergrowth, subtle tobacco and cigar box, and hints of dried violets. On the palate, Château Angélus 1995 is harmonious, with fine-grained tannins and a long, elegant finish, where the fruit, earth, and spice notes persist.

Saint-Émilion sits on the right bank of the Dordogne River and enjoys a temperate maritime climate, moderated by the river and the proximity to forests, bringing both humidity and warmth. The terroir here is a complex patchwork of limestone, clay, and sandy soils, which play an essential role in the typicity and elegance of the wines. The history of the region dates back to Roman times, with a centuries-long tradition of winemaking. As one of Bordeaux's most celebrated appellations, Saint-Émilion is renowned for its Merlot-dominated blends that marry power with finesse, and for its unique medieval village, a UNESCO World Heritage site.

For pairing, this venerable Saint-Émilion Grand Cru is best served with refined dishes such as roast saddle of lamb with rosemary, duck breast with a cherry or spiced plum sauce, or rich mushroom-based recipes. Regional cuisine like entrecôte à la bordelaise, featuring a lush wine and shallot reduction, or a classic confit de canard, further enhances its earthy complexity. Mature cheeses like Comté or aged Saint-Nectaire also provide a delicious accompaniment.

To savour all its depth and elegance, decant the wine for about an hour before serving, to allow it to open up fully. Serve at a temperature of 17-18°C. This will showcase both its delicate tertiary nuances and its lingering fruit, offering a memorable tasting experience.