Saint Emilion

History of Saint-Émilion

The Vineyards around the town of Saint-Émilion were planted before those on the right bank. The area has been home to grapevines for at least two thousand years since the Ancient Romans planted the first vineyards in the area’s clay and calcareous soils. The commune was ultimately named after the Benedictine Monk Emilian, allegedly the founder of the town’s famous limestone church, a well-known landmark.

Saint-Émilion is in the Gironde Department, at the heart of the Libournais. The area has always been populated and transited because it is along the Way of Saint James, a historical pilgrimage route that transcends borders. Vineyards occupy nearly 67% of the commune, with vines growing from the river shore to the high, rocky hills crowned by Saint-Émilion itself.

Saint-Émilion was the first wine-producing region in Bordeaux to export its wines in the 14th century. These wines became increasingly popular in England during the reign of King Eduard.

Following the footsteps of the appellations in the Medoc, Saint-Émilion created its own classification of fine wine in 1955 to feature their most promising estates. Unlike the infamous Classification of Bordeaux of 1855, the one in Saint-Émilion is meant to change and evolve and has been updated roughly every ten years, not without controversy. Nevertheless, winemakers in Saint- Émilion have created a comprehensive classification for their wines, which is frequently updated to ensure accuracy.

The Grapes in Saint-Émilion

St. Emilion is red wine territory. Here, Merlot and Cabernet Franc take centre stage, although others play minor roles, including Cabernet Sauvignon and Petit Verdot. Merlot benefits greatly from dense clay soils, while Cabernet Franc thrives on calcareous soils. Producers will rarely make mono-cepage wines with these grapes. Instead, they’ll blend them in different proportions to create a house style.

Merlot adds roundness, fruitiness, and richness to Saint-Émilion blends, while Cabernet Franc adds structure, tannins, and herbal undertones. Together, they produce wines for everyday enjoyment and age-worthy wines worthy of any collection.

The Terroir in Saint-Émilion

The St. Emilion Appellation comprises nine communes, including Saint-Émilion itself. They’re home to 5,565 hectares under vine and nearly eight hundred wine producers. The soil is varied, with the most prestigious plots planted on the limestone plateau and the rest in the clay and sandy plains below. Some gravel patches have also proven suitable for high-quality winemaking; however, most classified wines are produced in white soils at higher altitudes.

Despite being part of larger Bordeaux, the Right Bank usually has different climatic conditions than the Left Bank; the growing season is delayed here, and the region’s soils react differently to precipitation. While clay soils absorb moisture, ideal for growing Merlot, while limestone has good drainage, stressing the vines enough to produce concentrated fruit.

Wine Styles in Saint-Émilion

All wines labelled under the Saint-Émilion appellation are red. The region’s producers fall into the following classifications: Premier Grand Cru classé A, Premier Grand Cru classé B, and Grand Cru classé. Only a handful of estates belong to the prestigious classé A; however, recently, three of the appellation’s most famous estates, Cheval Blanc, Angélus and Ausone, announced their withdrawal from the St-Emilion classification due to dissatisfaction with the classification process.

Nearly 10% of the estates in the area are classified as Classé A, Classé B and Cru Classé; the rest produce wines labelled as Saint-Émilion or Saint-Émilion Grand Cru, the latter a bit more concentrated and nuanced than the first.

Saint Emilion wine is always fruit-forward and often influenced by oak-aging aromas. Red and black fruit, brown spices, herbal undertones, and occasional floral aromatics are typical descriptors of this extraordinary wine. At the same time, the palate is medium-to-full-bodied, concentrated, texturally rich, and lengthy, with moderate acid and alcohol levels.

Saint-Émilion wines pair well with lean red meat, brown sauces, hearty stews, grilled food, feathered game and mature cheese. Although all St. Emilion wines will benefit from a few years of cellaring, the finest examples will continue to evolve for decades.