| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2015 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Saint-Émilion Grand Cru |
| Estate | Côte de Baleau |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £22.68 |
|---|
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Youth
2015 - 2018
|
Maturity
2019 - 2022
|
Peak
2023 - 2032
|
Decline
2033 - 2039+
|
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| Grape variety | Percentage |
|---|---|
| Cabernet Franc | - |
| Cabernet Sauvignon | - |
| Merlot | - |
Côte de Baleau 2015 Saint-Émilion Grand Cru represents the epitome of Bordeaux’s right bank elegance. Crafted predominantly from Merlot, supported by Cabernet Franc and a smaller proportion of Cabernet Sauvignon, the 2015 vintage benefited from a warm and consistent growing season. The resulting wine boasts a rich garnet robe and a voluptuous structure, offering layers of ripe black cherries, plums, and blackcurrant. Hints of violet, graphite, and sweet spices from careful oak maturation add depth and complexity. On the palate, the wine displays a silky texture, rounded tannins, and a harmonious acidity, underscoring its potential for both immediate enjoyment and cellaring.
Saint-Émilion, one of Bordeaux’s most storied appellations, is celebrated for its distinctive terroir. The region enjoys a temperate, oceanic climate with warm summers and mild autumns—conditions that allow Merlot to reach full ripeness. The limestone and clay soils of the plateau and coteaux are essential in giving the wines their signature freshness, minerality, and supple mouthfeel. Viticulture in Saint-Émilion dates back to Roman times, and today’s Grand Cru estates build upon centuries of tradition, producing wines acclaimed for their finesse and ageworthiness.
To complement the style of Côte de Baleau 2015, classic pairings feature roast lamb studded with garlic and rosemary, duck confit, or a traditional beef en croute. Local dishes such as entrecôte à la bordelaise, made with shallots and a red wine reduction, are particularly apt, as the wine’s fruit concentration and freshness balance the richness of the meat. For a cheese pairing, opt for aged Comté or Saint-Nectaire.
Best enjoyed slightly below room temperature, serve Côte de Baleau 2015 at 16-18°C after allowing it to breathe for at least an hour, ideally decanted, to reveal the full spectrum of its aromas and complexity. This wine promises a refined tasting experience now, while offering potential for further evolution over the next decade.
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