Clos Dubreuil AOC Saint-Émilion 2013 75cl

Clos Dubreuil 2013 is a renowned Saint-Émilion Grand Cru Classé, combining finesse, aromatic complexity, and long aging potential, produced from a blend predominantly of Merlot and Cabernet Franc.

Estate and Location

Location: Saint-Christophe des Bardes, Saint-Émilion plateau, Bordeaux, France.
Vineyard area in 2013: approximately 1.5 hectares.
Owner: Benoît Trocard.
Classification: Grand Cru Classé (2022 classification confirmed).

Grape Varieties and Vinification

Blend: approximately 70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon.
Vinification: fermentation in temperature-controlled tanks with a pre-fermentation maceration of approximately 7 days at low temperature.
Fermentation and tank aging duration: approximately 4 weeks.
Aging: aged in new oak barrels for approximately 18 to 20 months.
Viticulture: conventional cultivation with a focus on precision and respect for the terroir.

Organoleptic Characteristics

Color: Deep red with violet reflections.
Nose: complex, blending black fruits (cherry, blackberry, blackcurrant), mocha, roasted coffee, dark chocolate, spicy notes, and sometimes hints of truffle and damp earth with age.
Palate: opulent and velvety, with creamy yet powerful tannins, a beautiful balancing freshness, and a long, refined finish marked by fruity and spicy flavors.
Taste profile: a fine dining wine, harmonious, elegant, with good aging potential

Tasting Tips and Aging Potential

Serving temperature: between 14°C and 16°C.
Aging potential: between 10 and 30 years, with an ideal peak period around 2016-2043 depending on the phases (youth, maturity, peak).
Decanting: recommended for 1 to 2 hours for young vintages to soften and open up the wine.
Food pairings: perfect with red meats, game, roasted poultry, aged cheeses, rich Asian dishes, and even fatty fish such as tuna.

Additional Technical Information

Format: 75 cl bottle.
Alcohol: approximately 14% ABV.
AOC Classification: Saint-Émilion Grand Cru.
Soil: clay-limestone soils typical of the plateau, promoting the freshness of the wine.