Saint-Émilion AOC 1er Grand Cru Classé A 2021 Château Angelus

What kind of wine is it

Château Angelus 1er Grand Cru Classé A is a Bordeaux red wine made from Merlot and Cabernet Franc grapes. The blend is characterized by a full and elegant profile, suitable for ageing. The winemaking process includes an initial cryomaceration phase and fermentation in concrete, steel, and wooden vats, followed by maturation in new French oak barrels. The result is a concentrated yet balanced style, with fine tannins and a depth of aroma that evolves over time.

Where does it come from

The wine is produced in Saint-Émilion, on the right bank of Bordeaux, a region historically renowned for blends of Merlot and Cabernet Franc. Château Angelus is one of the most recognized estates in this appellation, with a long family tradition and a focus on quality.

How is it made

The grapes are brought to the cellar and undergo cryomaceration to extract color and aromas while preserving freshness. Alcoholic fermentation, sometimes with whole clusters, takes place in concrete, steel, and wooden vats, with temperature control. Malolactic fermentation occurs in new French oak barrels, harmonizing acidity and tannic structure. The wine then matures for 18–24 months in new French oak barrels. Since 2021, the estate has been certified organic and the average annual production is about 8,500 bottles.

Tasting notes

Deep ruby red with purple highlights in appearance. The bouquet is broad and layered, with notes of black fruits such as blueberry, currant, and blackberry, followed by cherry, spices, and hints of toasted oak. On the palate, the entry is smooth, the structure broad and supported by silky tannins, with a balance between ripe fruit and vibrant acidity. The finish is long, with returns of dark fruit and subtle balsamic nuances.

Food pairing

This wine pairs well with stewed or braised red meats and game, where its intensity and tannins match the dishes. It is also ideal with aged, hard, raw milk cheeses, thanks to its depth and persistent finish. In French cuisine it complements entrecôte à la bordelaise, while classically it pairs with beef braised in red wine. The integrated oak supports the complexity of rich dishes without overpowering the flavors.

When to serve it

Serve at 16–18 °C, after proper aeration for the best release of aromas and tannins, especially if the wine is young. The profile is also suitable for cellaring: maturation in new oak and the blend's structure allow for slow, orderly development. Under optimal storage conditions, the wine offers a broad drinking window, with the growth of tertiary notes and increased palate finesse over time. Ideal for important dinners and structured dishes, when precision and persistence are desired.