Château Haut-Simard, 'Saint-Émilion Grand Cru', 2012, Saint-Émilion Grand Cru (AOC)

'One-Liner'
Mature Saint-Émilion with pedigree – dark cherry, plum and cedar layered with tobacco, herbs and finely polished tannins.

Tasting Note
Deep garnet in the glass, showing graceful maturity at the rim. The nose brings black cherry and ripe plum together with cedar, tobacco leaf, dried herbs and touches of leather and graphite. On the palate it is supple and beautifully balanced, with layered dark fruit framed by polished tannins and enough freshness to keep everything alive. Savoury spice and earthy complexity build as it opens, without overwhelming the fruit. Long, composed and refined on the finish, with dark berries, tobacco and cedar gradually fading.

Country: France
Region: Bordeaux
Sub-Region: Saint-Émilion AOC
Grape(s): 80% Merlot, 20% Cabernet Franc
ABV: 13.5%
Friendly: Sustainable

Awards & Critics' Scores
Vinous, Antonio Galloni – 91/100
Wine Enthusiast – 90/100
James Suckling – 88/100
Guide Hachette des Vins 2016 – 1 Star, Vin très réussi
Falstaff – 87/100

The Story
Château Haut-Simard sits just south of Saint-Émilion on soils combining limestone, sand and veins of clay. The estate passed to the Vauthier family in 2008, bringing it into the same orbit as the legendary Château Ausone and prompting extensive replanting and investment in the vineyard. Haut-Simard is planted at an unusually dense 12,600 vines per hectare, encouraging competition between the vines and helping to concentrate the fruit. The 2012 was made from 80% Merlot and 20% Cabernet Franc, fermented in concrete before ageing for around twelve months in French oak, with approximately 30% new barrels and much of the remainder having previously held a vintage of Ausone. More than a decade on, that combination of ripe Right Bank fruit, limestone freshness and careful élevage has evolved into a wonderfully savoury, mature Saint-Émilion.

Perfect With... (click me for the recipe)
- Meat/fish: Classic rustic duck parmentier
- Vegetarian: Roast beetroot, goat’s cheese and caramelised shallot Wellington
- Vegan: Roast celeriac with Puy lentils, braised shallots and peppercorn jus