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*Chateau Vieux Palon Saint-Émilion*

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2015

*Chateau Vieux Palon Saint-Émilion*

Merlot, Cabernet Franc

Bordeaux, France

Alc. 14.5 %

Retail:
$52.99

Club:
$42.49
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If you've done any reading about Bordeaux's top estates, you've like come across the name Château Angélus, one of the right bank's four wines to hold the top rank of Premier Grand Cru Classé (A). Owner and winemaker Hubert de Boüard de Laforest is also a noted consultant, and has applied his considerable skill and experience in the making of Vieux Château Palon's flagship wine.

This historic property is in the subregion of Montagne-Saint-Émilion, and owned by the Naulet family, who purchased the winery in 1999. Vineyard holdings total 5 hectares, and are planted to roughly 75% Merlot and 25% Cabernet Franc, which is reflected in the final blend of the wine. Significant upgrades have been made since the Naulets purchased the estate, and under the guidance of de Boüard, fermentation takes place in temperature-controlled stainless steel before the wine is then transferred to mostly new French oak for malolactic fermentation and upwards of 15 months of aging.

Worth decanting for an hour or so before enjoying, this classic Bordeaux from the stunning 2015 vintage should be served at about 18 C over the next 6-7 years.

Smell

Merlot's plummy ripeness is the perfect contrast to the brambly berry fruit of Cabernet Franc, and for this red, it's a match made in heaven! Aromas of blackberry, red currant, and cherry are joined by complex, earthy scents of toasted oak, pipe tobacco, dry leaves, and spice. Give it some time to open up in the glass for best results!

Taste

Full-bodied and dense on the palate, with excellent weight and concentration. Still quite youthful, so this benefits from decanting to reveal plush flavours of ripe black plum, blackberry, and cherry. The finish is long and pure, with fine, grainy tannin and a lingering acidity that adds freshness and energy.

Pairing

Match the intensity of this 2015 Chateau Vieux Palon with fork-tender braised beef shortribs or mushroom ragu served over creamy parmesan polenta.

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