France > Bordeaux > Libournais > Saint Emilion
Wines are predominantly made from Merlot and Cabernet Franc. Other varieties (such as Cabernet Sauvignon, Carmenere, Petit Verdot and Malbec) are permitted for use, but rarely used to any significant extent, because of the clay- and chalk-rich soils (generally cooler than those of the Medoc, so they're less capable of ripening Cabernet Sauvignon reliably).
Merlot makes up the majority (65% aprox.) of vines, with two notable exceptions: Chateau Cheval Blanc (where Cabernet Franc occupies 58% of the vineyard area) and Chateau Figeac (where Merlot, Cabernet Franc and Cabernet Sauvignon enjoy equal representation in both vineyard and wine).
Geologically speaking, Saint Emilion can be divided into three main areas. The most significant is the limestone plateau on which Saint Emilion town is located, and the slopes around it. Immediately south of the limestone plateau is the alluvial, sandy plain which slopes gently down to the banks of the Dordogne. In the north-western corner of the Saint Emilion area is an ancient alluvial terrace, formed by glacial activity (two million years ago); this boasts the same free-draining Gunzian gravels, as are found the Graves and Medoc, which explains why the two most famouse chateaux here (Cheval Blanc and Figeac) are able to grow and ripen Cabernet Franc and Cabernet Sauvignon. This terrace - known as the Graves de Saint Emilion - continues westwards into neighboring Pomerol.
Saint Emilion Grand Cru wines are produced under slightly tighter production restrictions than regular Saint Emilion. There are four key differences:
1st) The vineyard yield is restricted to 8,000 kg per hectare rather than 9,000 (which translates to 55hl per hectare rather than 65).
2nd) The grapes (with the significant exception of Merlot) must be hasrvested with a must weight of at least 189 gr of sugar per liter rather than 180.
3rd) The finished wine must reach a minimum alcohol level of 11.5% abv rather than 11%.
4th) The wine must be stored by the producer for an extra 14 months before being released for sale.
The top-tier wines from Saint Emilion aren't marked out by their Grand Cru status, but by their appearance in the Saint Emilion Wine Classification. This works in much the same as the classification of the Medoc, Graves and Sauternes, but with one significant difference: it is periodically reviewed to keep it up-to-date and relevant. It was first drawn up in 1955 and most recently updated in 2012.
The classification has two principal tiers: Grand Cru Classe and the higher level Premier Grand Cru Classe. The latter is further subdivided into tiers (A) and (B).
Premier Grand Cru Classe A
- Chateau Angelus
- Chateau Ausone
- Chateau Cheval Blanc
- Chateau Pavie
Wines are predominantly made from Merlot and Cabernet Franc. Other varieties (such as Cabernet Sauvignon, Carmenere, Petit Verdot and Malbec) are permitted for use, but rarely used to any significant extent, because of the clay- and chalk-rich soils (generally cooler than those of the Medoc, so they're less capable of ripening Cabernet Sauvignon reliably).
Merlot makes up the majority (65% aprox.) of vines, with two notable exceptions: Chateau Cheval Blanc (where Cabernet Franc occupies 58% of the vineyard area) and Chateau Figeac (where Merlot, Cabernet Franc and Cabernet Sauvignon enjoy equal representation in both vineyard and wine).
Geologically speaking, Saint Emilion can be divided into three main areas. The most significant is the limestone plateau on which Saint Emilion town is located, and the slopes around it. Immediately south of the limestone plateau is the alluvial, sandy plain which slopes gently down to the banks of the Dordogne. In the north-western corner of the Saint Emilion area is an ancient alluvial terrace, formed by glacial activity (two million years ago); this boasts the same free-draining Gunzian gravels, as are found the Graves and Medoc, which explains why the two most famouse chateaux here (Cheval Blanc and Figeac) are able to grow and ripen Cabernet Franc and Cabernet Sauvignon. This terrace - known as the Graves de Saint Emilion - continues westwards into neighboring Pomerol.
Saint Emilion Grand Cru wines are produced under slightly tighter production restrictions than regular Saint Emilion. There are four key differences:
1st) The vineyard yield is restricted to 8,000 kg per hectare rather than 9,000 (which translates to 55hl per hectare rather than 65).
2nd) The grapes (with the significant exception of Merlot) must be hasrvested with a must weight of at least 189 gr of sugar per liter rather than 180.
3rd) The finished wine must reach a minimum alcohol level of 11.5% abv rather than 11%.
4th) The wine must be stored by the producer for an extra 14 months before being released for sale.
The top-tier wines from Saint Emilion aren't marked out by their Grand Cru status, but by their appearance in the Saint Emilion Wine Classification. This works in much the same as the classification of the Medoc, Graves and Sauternes, but with one significant difference: it is periodically reviewed to keep it up-to-date and relevant. It was first drawn up in 1955 and most recently updated in 2012.
The classification has two principal tiers: Grand Cru Classe and the higher level Premier Grand Cru Classe. The latter is further subdivided into tiers (A) and (B).
Premier Grand Cru Classe A
- Chateau Angelus
- Chateau Ausone
- Chateau Cheval Blanc
- Chateau Pavie
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