Wines Saint-Émilion Grand Cru Château Boutisse - 1998

Viniou Reviews

Château Boutisse 1998 is a distinguished Saint-Émilion Grand Cru from Bordeaux, crafted entirely from the exceptional terroir of Le Libournais. Though the precise blend isn't specified here, typical Saint-Émilion Grand Cru wines are predominantly Merlot, often complemented by Cabernet Franc and a touch of Cabernet Sauvignon. The 1998 vintage was lauded in Bordeaux for its favourable growing season, offering wines with ample ripeness, structure, and the potential for remarkable ageing. Château Boutisse is known for traditional vinification methods that respect both fruit expression and terroir, resulting in deep, complex reds with velvety tannins, elegant floral notes, and layers of black fruit, earth, and subtle spice acquired with time in bottle.

The Saint-Émilion region lies on Bordeaux's Right Bank, where the clay-limestone soils and gentle slopes provide ideal conditions for Merlot and its blending partners. The temperate maritime climate brings moderate rainfall and long ripening seasons, allowing grapes to mature gracefully while retaining freshness and balance. Saint-Émilion itself is one of the most historic and picturesque villages in Bordeaux, formally recognised as a UNESCO World Heritage site, with viticulture dating back to Roman times. The 'Grand Cru' classification here signals additional stringency in vineyard management and winemaking, a hallmark of quality.

This mature Saint-Émilion Grand Cru deserves food pairings that underline its depth and subtlety. Classic Bordeaux fare such as roast rack of lamb with herbs, duck breast with a red wine reduction, or beef fillet served with wild mushrooms will highlight its refined tannins and savoury undertones. Regional dishes like 'magret de canard' or even a hearty 'entrecôte à la bordelaise' would also prove outstanding. For cheese pairings, try aged Comté or mild blue cheeses.

Given its age, it is highly recommended to decant Château Boutisse 1998 for at least an hour to allow the tertiary aromas to unfold. Serve at a temperature between 16-18°C to best appreciate its harmony, finesse, and lingering finish.