COLOUR
Red
TYPE
Still
VINTAGE
2020
GRAPE
Merlot, Cabernet Franc, Cabernet Sauvignon
PRODUCER
Château Clos de Boüard
REGION
Bordeaux
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Château Clos de Boüard, formerly known as Château Tour de Musset, was acquired in late 2016 by Coralie de Boüard and her husband, Loïc Maillet. Coralie represents Right Bank royalty as the daughter of Hubert de Boüard, the legendary co-owner and former winemaker of Château Angélus. Located in the satellite appellation of Montagne-Saint-Émilion, the estate features exceptional south-facing clay-limestone slopes directly facing the prestigious Grands Crus Classés hills of Saint-Émilion. Coralie's ambition is to apply the same elite viticultural care, low yields, and state-of-the-art techniques used at Angélus to this terroir, proving its capacity to yield a Grand Vin of true nobility and depth at an approachable price point.
ALCOHOL
14.5%
AVG. PRICE
€24
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
15-16°C
INTERESTING FACTS
Fact 01
Proprietor Coralie de Boüard is the daughter of Hubert de Boüard, the legendary co-owner and former winemaker of Château Angélus.
Fact 02
The estate's south-facing clay-limestone slopes directly face the prestigious Grands Crus Classés hills of Saint-Émilion.
Fact 03
In 2020, a severe selection process rejected 30% of the harvest to maintain the exceptional quality of the Grand Vin.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process at Clos de Boüard is defined by precision and minimal intervention. The 2020 harvest was entirely hand-picked and underwent rigorous manual, mechanical, and optical sorting. Vinification is conducted on a strict plot-by-plot basis in temperature-controlled concrete and stainless steel vats. Pre-fermentation cold soaking is performed at 8°C to 10°C to extract vibrant primary fruit and color. Extraction is managed gently using manual punch-downs (pigeage) over a total maceration period of three to five weeks. Malolactic fermentation is carried out directly in French oak barrels, followed by 18 months of aging in French oak casks, utilizing 30% to 50% new oak depending on the parcel selection.
