This is a medium-bodied, elegant, classic Saint-Émilion with soft tannins, fresh acidity, and a focus on red/black cherry, blackberry, spice, floral notes (violets, rose), and subtle earth/tobacco. It emphasizes fruitiness and approachability with structure for some aging, influenced by the Carmenère and Petit Verdot adding spicy/fruit-lifting notes. Vinified in stainless steel, aged in barrels (≈30% new oak) for around 10–12 months. It is positioned as a good-value Bordeaux from the Ausone team.

Critics Reviews & Scores (2014):

• Jeff Leve (The Wine Cellar Insider): 88 (88-89) pts. “Soft, elegant, black cherry and spicy character.”

• Neal Martin (Wine Advocate): 89 pts. Floral and fruity (violets, rose petals), medium-bodied, crisp/chalky tannins, focused and classic with tension. Drink 2020–2028.

• Wine Enthusiast (barrel sample): 89–91 pts. Structure with smoky character; fresh, crisp palate with bright acidity.

• James Suckling: Positive notes on floral/fruity aromatics, ultra-fine tannins (around 92 in related context).

• Community/user notes (CellarTracker avg. ~86): Elegant, soft tannins, black fruits, ready to drink with short decanting.

• Overall style: Approachable, charming, and versatile for food rather than a blockbuster.

Top Recommended Food Pairings

• Classic Meats (best matches):
  • Roast lamb, lamb chops, or rack of lamb (herb-crusted or with rosemary).
  • Grilled or roasted beef (e.g., entrecôte, ribeye, or filet mignon).
  • Duck (confit, magret/breast, or roasted).
  • Veal, pork, or roast chicken.
• Game & Hearty Dishes:
  • Game meats (venison, wild boar, pheasant).
  • Braised or roasted dishes, stews, or terrines (e.g., duck/game terrine with quince jelly).
• Other Strong Options:
  • Mushroom-based dishes (risotto, pasta, or wild mushrooms) — the earthy notes complement the wine’s subtle terroir.
  • Rich fish like tuna or salmon (especially seared or with sauce).
  • Asian-inspired dishes with moderate spice.
  • Pasta with hearty sauces.

• Cheese Pairings

  Aged hard cheeses work beautifully: Comté, aged Cheddar, Parmesan, or similar. The wine’s structure balances the fat and saltiness. Avoid very mild or fresh cheeses.

Serving Tips for 2014 Vintage:

• The 2014 is approachable now with soft tannins, so it pairs well without needing heavy, fatty cuts — leaner meats or poultry also shine.
• Decant 30–60 minutes if needed to open up aromas.
• It’s an excellent “everyday luxury” Bordeaux that elevates mid-week dinners as well as special occasions.

This wine is particularly suited to Southwest French classics (duck confit, grilled meats) but adapts easily to international cuisines. Its balance of fruit, acidity, and gentle structure makes it forgiving and enjoyable across a wide range of Savory foods. Enjoy!

Drink Window

Drink now through the mid-to-late 2020s (e.g., 2020–2028 per critics). It is generally ready or near peak for most bottles, with soft textures and fresh fruit. Decant 30–60 minutes if young; older bottles need minimal decanting for sediment. General estate guidance: best 4–16 years from vintage.