Traditional vinification is carried out in cement vats. Vatting lasts for between 20 and 30 days, depending on the vintage and, after the malolactic fermentation, the wines go into barrel (one-third renewed every year) and remain there for 12 months. The final selection of which wines will go to make the final blend for Château Angludet is made in the following February or March. The process of selection is strict (as only the best wines can be included) and is done by a series of tastings. Once the final blend has been done, the wine is fined with egg whites and very lightly filtered before bottling. Drink 2023-2035.

Ethereal, fresh, appealing to both the nose and the palate, Pédesclaux’s second wine is a flower that unfurls as you approach. Thanks to its reliance on a high proportion of Merlot, the wine is soft and gentle, with a delicious, silky texture. It has intense, compelling and savoury fruit aromas and, year after year, beautifully calibrated scents of white flowers, violets and small red berries. Exhibiting a more high-spirited elegance yet nonetheless showing remarkable length, Fleur de Pédesclaux is a delight. In the mouth, it is fresh, subtle, packed with fruit and beautifully smooth tannins, with a long finish. In this more floral expression, the marvellous complexity of our terroir is once again evident, but in a mouth-watering style that is instantly festive.

The Terroirs
Garonne gravel on subsoil of limestone

The Grape Varieties
59 % Cabernet-Sauvignon, 36 % Merlot, 3 % Petit Verdot, 2 % Cabernet franc

Savoury, structured and classically beautiful Bordeaux which drinks beautifully with complex black olive, dried herb and fragrant dark fruit flavours now; made from 48% Merlot, 40% Cabernet Sauvignon and 12% Cabernet Franc. 

Chateau Magnol has 31 hectares of grapes in the Haut-Médoc, west of the city of Bordeaux and has gravel as well as sandy soils in its vineyards. It has gained the classification of Cru Bourgeois, which this commandingly impressive wine more than lives up to. 

Grape varieties: Merlot, Cabernet Sauvignon

Tasting notes:

Deep ruby red colour with violet highlights. Fruit driven with aromas of black cherry and blueberry. Delicate notes of mint, black pepper and liquorice appear when agitated. Good texture on the palate with ripe tannins. Long finish. Full, fresh, dense and silky mouthfeel.

Food matches: Tuna in red wine sauce, steak “Bordelaise” grilled on vine stalks, Pyreneens cheese with dark cherry marmalade; Serve between 16° and 18° C.

Winemaking: Traditional winemaking methods with a minimum of 6 months of ageing in French oak barrels. De-stalked grapes – alcoholic fermentation in vats at high temperature (30-32°C) with daily pumping over – maceration (3 weeks) – malolactic fermentation in vats.

Soil: Sandy and gravelly.
Climate: Oceanic, mild and humid.
Aging: The wine is aged in French oak barrels for 6 months.

Petit Vauthier Saint-Emilion 2015 hails from one of the most prestigious regions in Bordeaux, known for its elegant Merlot-based wines. The 2015 vintage was particularly favorable in Saint-Emilion, producing wines with balance, depth, and aging potential. Petit Vauthier is crafted by the Vauthier family, renowned for their expertise and commitment to quality, offering a wine that speaks to the heart of Saint-Emilion's terroir. This wine blends Merlot and Cabernet Franc, resulting in a fruit-forward yet complex wine, with soft tannins and a smooth, round mouthfeel.

Grape 80% Merlot 20% Cabernet Franc

2018 Château Figeac Cuvée Lucie 45 de La Tour Figeac expresses the distinctive spirit of Château La Tour Figeac, a historic Saint-Émilion Grand Cru Classé estate formed in 1879 when parcels split from the famed Château Figeac and later guided by the Rettenmaier family. Vineyards lie on classic Saint-Émilion gravel, clay-limestone and limestone soils, promoting balanced ripeness and refined structure. Vinification marries traditional sorting and fermentation with careful oak élevage to preserve fruit purity. The 2018 blend is predominantly Merlot with touches of Cabernet Franc and Cabernet Sauvignon. Deep ruby in colour, it offers ripe black-fruit aromas, hints of spice and herbs, a silky mid-palate and refined tannins, finishing with juicy plum and subtle savoury lift.

"One of the smart purchases this year is the 2022 La Dame de Montrose, a second wine that would embarrass numerous classified growths. Based on 71% Merlot, the Dame sees a more reductive élevage than the grand vin, which is perfectly adapted to this variety. Opening to reveal aromas of sweet cassis, cherries and berries mingled with hints of violets, spices and orange zest, it's full-bodied, deep and multidimensional, with a powerful but controlled profile."
William Kelley, March 2025, RobertParker.com

"The 2022 La Dame de Montrose has a very delineated bouquet that's more mineral-driven than previous vintages, featuring bright blackberry and boysenberry fruit tones. The palate is well balanced, fleshy and quite approachable, with smooth tannins and a lingering graphite-infused finish. It is one of the best second wines from Montrose in recent years."
Neal Martin, February 2025, Vinous.com

Château Cos d’Estournel Les Pagodes de Cos 2018 is the elegant second wine from the historic Château Cos d’Estournel, a Deuxième Cru of Saint-Estèphe founded in 1811 by Louis-Gaspard d’Estournel, famed for his global reach and distinctive pagoda-topped chateau. The vineyards sit on classic left-bank gravel and clay-limestone soils that provide excellent drainage and structure, nurtured for refined ripeness and balanced acidity. Vinification is traditional, with careful sorting, temperature-controlled fermentation and around 12 months in French oak to lend subtle spice and texture. The 2018 blend is 54% Cabernet Sauvignon, 37% Merlot, 6% Petit Verdot and 3% Cabernet Franc, showing concentrated black- and red-berry fruit, spice and silky tannins with a long, fresh finish — a poised, compelling Saint-Estèphe second wine.

The 2018 Château de Pez Saint-Estèphe is a structured, medium-to-full-bodied Bordeaux red blend (49% Cabernet Sauvignon, 49% Merlot, 1% Cabernet Franc, 1% Petit Verdot). It offers an expressive nose of morello cherry, tobacco, and licorice, backed by a complex, silky palate of fresh blackcurrant, violet, and thyme

Grape varieties: Merlot, Cabernet Franc

Tasting notes:

Deep red colour with ruby highlights. Expressive nose full of red berry aromas (strawberry, raspberry) as well as cocoa notes when agitated. Harmonious, with ripe fruit flavours (blackberry jam) and rich in soft tannins. Long and smooth finish.

Winemaking: Traditional winemaking methods with a minimum of 6 months of ageing in French and American oak barrels. De-stalked grapes – Alcoholic and malolactic fermentation in vats. Regular rackings (every 3 months) and fining before bottling.

Soil: Limestone covered by clay, sand or gravel.

Climate: Oceanic, mild and humid.

Aging: 6 months of ageing in American oak barrels (of which 50% new)

Food matches: Duck breast “Vigneronne”, medallion of Monkfish in a St Emilion sauce.

An impressive, dense wine with great swathes of ripe fruit and fully integrated tannins. The wine's berry aromas and black tannins give a wine that will develop quickly. Drink from 2027. - Roger Voss

The powerful bouquet displays complex aromas of very ripe berries mixed with fresh fruit. The wood from 60% new barrels is completely incorporated into the wine. The palate is extremely dense and fleshy. The very full tannins are in no way aggressive and leave attractive freshness on the finish with very long aromas.

The 2010 Château Meyney is a full-bodied red Bordeaux blend from the Saint-Estèphe appellation in France, praised as a major vintage sleeper with rich black currant, earthy, and meaty notes.