# Maison Castel Saint-Émilion (2023)

- **Producer:** Maison Castel
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Franc
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, blackberry, cherry, blackcurrant, violet, vanilla, cedar, toast, cloves

## About this wine

Maison Castel's Saint-Émilion is a classic expression of Bordeaux's Right Bank, crafted by one of France's most prominent negociant houses. Maison Castel focuses on showcasing regional typicity through careful selection of partner vineyards. Saint-Émilion, renowned for its clay and limestone soils, provides the perfect terroir for Merlot and Cabernet Franc. This wine represents an accessible entry point into the prestigious world of Grand Vin de Bordeaux, highlighting the elegance and structure that have made this appellation famous worldwide.

## Interesting facts

- Maison Castel was founded in 1949 by nine brothers and sisters with a vision to share the diversity of French wines with the world.
- Saint-Émilion was the very first wine region to be listed as a UNESCO World Heritage Site in 1999.
- The blend is dominated by Merlot, which thrives on the cool clay-limestone soils of Bordeaux's Right Bank.

## Food pairing

The moderate-to-high tannins and rich fruit profile of this Saint-Émilion require dishes with sufficient protein and fat to soften the structure. Red meats, game, and earthy mushroom-based sauces complement the wine's savory undertones, while the natural acidity cuts through rich sauces beautifully.

## Wine making process

The grapes are harvested at optimal maturity and destemmed before undergoing traditional temperature-controlled fermentation in stainless steel vats to preserve fruit purity. Gentle extraction techniques, including pump-overs, are utilized to manage tannin structure. Following fermentation, the wine is aged in oak barrels for several months to integrate the tannins, add complexity, and round out the palate before final blending and bottling.