Wines Saint-Émilion Grand Cru Récoltant à Saint-Émilion - 2012

This Saint-Émilion Grand Cru 2012 is a classic expression of Bordeaux's right bank, showcasing the commune's renowned style and sophistication. While the exact grape blend isn’t confirmed, Saint-Émilion Grand Cru wines are typically dominated by Merlot, often complemented by Cabernet Franc and sometimes a dash of Cabernet Sauvignon. In 2012, Bordeaux experienced a challenging yet rewarding vintage, with a warm, dry late summer allowing grapes to ripen gradually, resulting in structured yet generously fruited wines. The wine likely offers aromas of ripe blackberry, plum and cherry, along with hints of liquorice, cedar and subtle earthy notes from careful barrel ageing. On the palate, you can expect supple tannins balanced by refreshing acidity, giving the wine both immediate appeal and potential for further cellaring.

Saint-Émilion itself lies on Bordeaux’s right bank, set along ancient limestone slopes and sandy, clay-rich soils. This diverse geology is famed for lending complexity to the wines, while the region’s temperate maritime climate ensures slow, complete ripening of the grapes. The history of winemaking in Saint-Émilion stretches back to Roman times, and its medieval village is now a UNESCO World Heritage Site—testament to its enduring importance in the world of wine.

For food pairing, this Grand Cru’s depth and supple structure will shine with classic French cuisine. Roasted lamb shoulder, duck breast with figs, or a well-marbled ribeye would make excellent choices. For a more local match, try confit de canard or entrecôte à la bordelaise. The wine’s complexity also marries well with hard cheeses like aged Comté or Saint-Nectaire, and mushroom-based dishes such as a porcini risotto.

To fully appreciate the wine’s nuances, serve at 16-18°C after allowing it to breathe in a decanter for at least an hour. This will help bring forward its aromatic complexity and soften any remaining tannic edge, ensuring a refined and pleasurable tasting experience.