2001 Angélus
France
Saint Émilion 1er Grand Cru Classé "A"
Bordeaux
Red
60% Merlot, 40% Cabernet Franc
00
2021 - 2045
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Hubert de Bouard faced an interesting challenge in 2003. He had hugely ripe cabernet franc with excellent balance but he had to be careful how much he included in the blend. He ultimately decided on 50% cabernet franc and 50% merlot, "because 60% or more of cabernet franc would have made a monster, and a wine that would not have been typical for Angelus." Three-quarters of the franc was harvested during the first several days of October, he told me, and the potential alcohol ranged as high as 15%, or higher than the estate's merlot. Bouard did a full extraction of the cabernet franc because, he said, the pips were brown and totally ripe (the index of polyphenols is an extremely high 87). The blend today has alcohol just under 14%, a pH of 3.85 and decent acidity of 3.2 grams.
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Hubert de Bouard picked his cabernet franc at glorious ripeness in October, with grape sugars between 13% and 13.5%, despite the fact that this vineyard normally ripens early. The final blend will include more than 50% cabernet franc, which was fatter, and slightly lower in acidity, than the estate's merlot. The young 2002 was still on its lees, unracked, in early April.
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
"The one thing we don't have in 2001 is sucrosity," said proprietor Hubert de Bouard. "But the wines are long and classic, and this was our best year yet for cabernet franc." There are now two sorting tables here to ensure that no "green pieces" go into the tank. With the 2001 harvest, Bouard began to use the new wider stainless steel tanks, with double "skins" to facilitate temperature control. The cuvaison lasted over a month in 2001. "The extraction was slow and happened mostly toward the end, whereas in 2000 it came much more easily," said Bouard.
Social
© 2025 Vinous Media LLC · Privacy · Terms & Conditions