Viniou Reviews
Château Trimoulet 2011, hailing from the prestigious Saint-Émilion Grand Cru AOC, is an excellent example of Bordeaux’s classical winemaking finesse. Primarily crafted from Merlot, supported by Cabernet Franc and occasionally small proportions of Cabernet Sauvignon, this vintage embodies the balance and elegance typical of the Right Bank. The 2011 vintage followed a warm spring and a cooler, damp summer, resulting in wines with freshness and moderate ripeness. Ageing in oak barrels lends subtle spice and structure, while the terroir—a mix of clay and limestone soils—contributes depth and nuanced minerality to the wine. On the nose, expect aromas of ripe black cherry, plum, and hints of violet alongside earthy undertones and soft, integrated oak. The palate reveals supple tannins, balanced acidity, and lingering notes of tobacco and forest floor, reflecting the wine’s maturity and complexity.
Saint-Émilion is one of Bordeaux’s most illustrious and historically rich appellations, renowned for its enchanting medieval village and classified vineyard landscape. The region benefits from a temperate maritime climate, moderated by the Dordogne River and ideal for the slow, even ripening of the Merlot grape. The diverse soils—particularly the limestone plateau and argilo-calcaire (clay-limestone) slopes—give Saint-Émilion wines their signature aromatic complexity, supple texture, and capacity to age gracefully. Centuries of viticultural tradition and an unwavering commitment to quality define the area, with Grand Cru status indicating a further step in strictness during both vineyard management and production.
This wine’s generous yet refined profile makes it a perfect match for classic Bordeaux fare such as roast duck, lamb shoulder with herbs, or entrecôte bordelaise with a red wine and shallot sauce. Regional truffled mushroom dishes or a traditional confit de canard will harmonise beautifully, as will aged cheeses like Saint-Nectaire or Comté. For a vegetarian pairing, lentil and vegetable stew with earthy spices is an excellent choice.
Serve Château Trimoulet 2011 at 16-18°C in large-bowled glasses to enhance its aromatic bouquet and elegant evolution. If cellared correctly, this vintage can be enjoyed now for its developed complexity or kept for a few more years to allow tertiary flavours to further unfold. Decanting for about an hour before serving is recommended to fully open up its bouquet and soften any remaining tannins.
