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Clos de la Cure, Saint-Émilion Grand Cru 2015
Production
A portion of the vines are situated on the Saint Christophe des Bardes plateau and the rest are situated on the plateau of Saint Etienne de Lisse, covering a total area of 7.5 hectares. The vineyard has clay topsoil over limestone sub-soil. Vines are 25-30 years old with a vine density of 6600-9000 vines per hectare. Grapes are harvested both by hand and machine, yielding 35-40 hl per hectare. Vines are pruned in single guyot and leaf thinning and green harvesting is carried out. Prefermentation cold soaking. Vinification in tank with punching down and 3-4 weeks post-fermentation maceration in temperature controlled tanks. The wine was then matured between 12 - 15 months in barrel (50% new). Cellar potential between 10 - 15 years.
Tasting notes
A wine with real elegance and finesse and drinking wonderfully. The nose is lifted with bramble fruit and spicy oak. The palate is plush and full bodied, rich with blackcurrants, dark cherry and chocolate, with developing notes of dried currants, aged leather and tobacco.
Food match
The velvety yet firm tanins make this a great match for game meats or beef. Would also pair excellently with a fabulously curated cheeseboard.
