A.O.C./A.O.P.
Saint-Emilion is situated on the right bank of the Gironde, east of Libourne. Its origins date back to the 8th century when a Breton monk, Emilianus, settled here as a hermit. Saint-Emilion was producing wine long before the Médoc and whilst the Médoc is home to extensive wine estates, Saint-Emilion is divided between some 400 small-scale wine growers. The Saint-Emilion appellation area embraces eight towns and villages, namely: Saint-Emilion, Saint-Christophe-des-Bardes, Saint-Etienne-de-Lisse, Saint-Hippolyte, Saint-Laurent-des-Combes, Saint-Pey-d’Armens, Saint-Sulpice-de-Faleyrens, Vignonet, though also part of Libourne. The local topography is extremely rugged (vineyard elevations range from 90 metres to less than 10 metres), and the great variety of aspects and locations produces a cornucopia of wine styles. Saint-Emilion can be divided into four distinct ‘terroirs’: the limestone plateau surrounding the town. An extensive ridge of silica-clay gravel stretching towards Libourne. Calcareous clay vales and hills. And the sandy gravel plains along the valley floor of the Dordogne, producing a lighter style of wine.
Grape varieties: Vins rouges : Merlot, Cabernet-sauvignon, Cabernet franc, Malbec, Carmenère
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Saint-Emilion is a red-wine only area, producing plum-coloured wines renowned for their generous, warm, powerful personality, with an opulent bouquet. Basic Saint-Emilion are nevertheless not as robust as the higher ranking Grands Crus. Red jammy fruit, spices and coffee are the predominant aromas. Serve with lamprey in a red wine sauce, duckling casserole and preserved goose.
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07 Sep 2026
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