- CRITICAL REVIEWS
- WINEMAKER NOTES
Jeb Dunnuck
Robert Parker Wine Advocate
Vinous
2016 Château Angélus, Saint-Emilion Grand Cru, France
From 2012, the Bordeaux wine Château Angélus has been designated Premier grand cru classé (A) in the Classification of Saint-Émilion wine. Just before 1990, it was known as Château L'Angélus or simply L'Angélus. The commune of Saint-Émilion, in the Gironde department, is where the winery is situated; this is the Right Bank of the Bordeaux wine region.
Surface area
27 hectares (66 acres)
Location
South-facing slope of Saint-Emilion, on the famous “foot of the slope
Soils
Clay-limestone on the upper part; clay, sand and limestone
as the slope goes down
Density of plantation
6,500 to 8,500 vines per hectare depending on the soil characteristics
Grape composition
53% Merlot, 46% Cabernet Franc, 1% Petit Verdot
Average age of the vines
38 years
Pruning
Mostly Double Guyot “Bordelaise”, adapted according to the age,
vigour and structure of each vine, carefully respecting the flow of the sap.
Winemaker and Œnologist
Hubert de Boüard de Laforest
Vinifications
in oak and stainless steel vats for the Merlot, in concrete vats for the Cabernet Franc
- A cold soak at 8°C for some vats, depending on the characteristics of the grapes,
for 4 days to one week
- Temperature of alcoholic fermentation
up to 28°C
- Post-fermentation maceration at 28 to 30°C, for 1 to 3 weeks
Barrel-filling
as the wine is run off the skins
Ageing
from 20 to 22 months
- in new fine grain French oak barrels with medium char for the Merlot and a part for
the Cabernet Franc;
- in 30hl foudres for some of the Cabernet Franc, selected for the especially subtle
character of its aromas