An "impressive vintage" brings us an equally impressive wine! Wine Enthusiast critics have heralded 2016 as a classic: "What makes the 2016 vintage so special is the quality across the Bordeaux hierarchy...They all offer bottlings with rich, ripe fruit and a tannic structure that promises longevity." Of the five 2016 Bordeaux awarded 100 points (perfect!), two were from Saint-Émilion!
Saint-Émilion is on the Right Bank of Bordeaux, where Merlot is the dominant grape, with lesser plantings of Cabernet Franc, and even less Cabernet Sauvignon. This is a primary difference compared to the Left Bank, which is dominated in Cab Sauv. The winemaking history here dates back further than any other within Bordeaux, to the 8th century. Thunevin follows the classics and produces exemplary wines befitting the region, but also doesn't bend to the pressures of tradition. Jean-Luc Thunevin's wines are modern and affordable, while delivering Bordeaux esteem. Enjoy today after decanting an hour before serving at 18 C, or cellar easily until 2026.
Deep core and vibrant shade of ripe plum, with a narrow pale rim.
Full of fruit and plump berries with secondary notes of oak and earth. Wild dark cherries and ripened plums are balanced with soil, crushed stone, and soft notes of vanilla and florals. Ever evolving, we continue to find nuances each time we return to the glass!
The wine was aged in 50% new barrels and 50% concrete tanks for 11 months, which lend to an opulent and velvety mouthfeel and medium+ weight across the palate. The lush texture is offset by a slightly grainy tannin, which will soften with decanting or cellaring, and is balanced with the rich flavours and fresh acidity of the wine. Continuing from the nose, plenty of bramble berry, cherry, and plum give an ample backdrop to traces of pepper, spice, vanilla, cedar, and floral.
Rustic, robust, and rich — save this bottle for a meal that will satisfy all your cravings. The ripe tannins and higher alcohol call for a match that will not be overwhelmed. Stewed or roasted beef dishes with heavy sauces, like Beef Wellington or Entrecôte à la Bordelaise with its red wine and shallot sauce will pair beautifully.