Traditionally, the wines of Saint-Emilion are a blend of different grape varieties, the main ones being Merlot, Cabernet Franc (or Bouchet) and Cabernet Sauvignon.

The quality of a wine obviously depends on the organoleptic potential of the varietals: sugar content, aromatic complexity, the quantity and elegance of the tannins and the intensity of the colour.

Each grape variety has a personality of its own, resulting from its suitability for the terroir, i.e. the climate and the soil. To obtain the highest possible quality, the winegrower selects the terroir whose cropping characteristics will allow the vine to thrive.

In Saint-Emilion, as elsewhere, the grape varieties are planted in different proportions.

Merlot - This is the most common variety, accounting for 60% of the vines in Saint-Emilion. Merlot is an early variety that does well on most Bordeaux soils and especially like the cool, damp, clayey soils of Saint-Emilion.

It ripens well and gives the wine colour, good alcohol content ("generosity"), good aromatic complexity – particularly of ripe red and black berry fruits – making them supple, rounded and very silky in the mouth.

 


Merlot

Cabernet Franc - Planted essentially in the Libourne area, Cabernet Franc accounts for some 30% of the vines planted in the Saint-Emilion appellation. A later variety than Merlot, it is most often found on limestone soils and those with a slightly warmer texture (sandy and gravelly soils).

It gives the wine slightly spicy aromas, well marked freshness and tannic structure, making for wines that will keep for years.


Cabernet-Franc

Cabernet Sauvignon - Representing around 10% of the vines planted in Saint-Emilion, this is a late variety that is particularly suited to hot, dry soils – sand-and-gravel or well exposed limestone-clay.

It gives the wine complex, spicy notes and a wealth of tannins that help the wine age splendidly and harmoniously.

The Saint-Emilion and Saint-Emilion Grand Cru Controlled Appellation decree also allows the use of two other varieties: Malbec (or Cot) and Carmenère. Only Malbec can still be found from time to time.

 


Cabernet-Sauvignon

Since the phylloxera epidemic that ravaged the French vineyards in the late 19 th century, all the varietals have been grafted onto rootstocks that have a natural tolerance of the insect that carries the disease. So today, the part of the vine above the ground is the actual varietal and underground is the rootstock onto which it was grafted.

Grafting is generally done by professionals to very strict specifications. For many years now, winegrowers have been using plants that are certified as being genetically homogeneous – this is what is known as clonal selection. Using plants of this type means that there are no major variations in vigour or production. The grower chooses the rootstock that is most likely to make for a vigorous, productive vine in the soil in which it is to be grown. Different types of rootstocks have varying degrees of resistance to drought, humidity, and so on. When selecting a rootstock, an important consideration is its reaction to certain types of limestone soils that can induce a disease called chlorosis.

In Saint-Emilion, the most widely used rootstocks are, depending on the soils, 101.14, Fercal, 418, 420A and 3309.

 

 

 

The mosaic of plots in the Saint-Emilion vineyards can be traced back to the economic and property structures that arose at the end of the Middle Ages. The expression "the hill of a thousand châteaux" is not just a pretty nickname, it actually reflects reality – in the Saint-Emilion and Saint-Emilion Grand Cru appellations, there are over 800 winegrowers!

Breakdown of estates according to
surface area (reference: 1998 vintage)

 

RANGE NUMBER OF ESTATES % OF ESTATES
0 ha to 5 443 52.80%
5 ha to 105 225 26.82%
10 ha to 15 102 12.16%
15 ha to 20 28 3.33%
20 ha to 25 17 2.02%
25 ha to 30 8 0.9%
30 ha to 35 8 0.9%
35 ha to 40 5 0.5%
40 ha to 45 1 0.1%
45 ha to 50 1 0.1%
50 ha to 55 0 0%
55 ha to 60 1 0.1%
60 ha to 65 0 0%
TOTAL 839 100,00%

Another interesting feature of the Saint-Emilion winegrowing area is that, unlike the growth that has been seen in other appellations over the last ten years, the area under vine has remained practically stationary, at around 5400 hectares.

CRAFTSMEN OF WINE

The small size of the properties and the wide diversity of soils, exposure to the sun and microclimates found in the different terroirs have shaped the character of the wine makers of Saint-Emilion. In a place where, obviously, there cannot only be one right way of doing things, they have always learned from one another, sharing know-how, techniques, innovations, observations and experience. Here in Saint-Emilion, the hackneyed image of the wine château owner as something of a country squire or a gentleman farmer, dropping in on the odd occasion to take a look at his vines, has never corresponded to real life.

The winegrower of Saint-Emilion lives close to his vines, trying to get the most out of the passing seasons, never hesitating to take risks such as leaving his grapes on the vine a few days longer before harvesting to let them ripen further.

On his estate, he always seeks the best association between soils and varietals, selects the most suitable rootstocks and decides what work needs doing in the vineyard, all to ensure the finest possible crop. And, indoors, the latest vats and winemaking equipment share the winery with the traditional oak barrels used to mature the wine.

Very often the head of a family-run estate, the winemaker of Saint-Emilion sees himself above all as a craftsman of wine.