COLOUR
Red
TYPE
Still
VINTAGE
2016
GRAPE
Syrah, Carignan, Grenache Noir
PRODUCER
Château de Saint-Louis
REGION
Languedoc-Roussillon
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium
Finish
Medium - Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Château de Saint-Louis, historically known as Château Meunier Saint Louis, is located on the high plateau of Boutenac in the Corbières appellation of Languedoc-Roussillon, France. The estate's history is deeply rooted in antiquity, with vineyards cultivated since Roman times. At the heart of the estate stands "Moulinas," an 18th-century windmill built over a medieval priory and ancient Roman ruins. For nearly 30 years, Martine and Philippe Pasquier-Meunier passionately developed the estate, transitioning from the local cooperative to estate-bottled wines. In 2012, the estate was acquired by an international investor who preserved the historic, sustainable farming practices and built a state-of-the-art vinification cellar in 2014. The estate's stony terroir, characterized by rounded quartz pebbles (galets roulés) and deep clay-limestone soils, forces the old vines to dig deep for nutrients, resulting in wines of exceptional character and sense of place.
ALCOHOL
13.5%
AVG. PRICE
€11
STYLE
Classic
SULPHITES
YES
When to drink
Now
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The estate's 18th-century windmill, Moulinas, sits atop the ruins of a grand Roman villa dating back to 479 AD.
Fact 02
During replanting in 1864, workers unearthed ancient Roman clay amphorae, bronze lance-heads, and coins in the vineyard.
Fact 03
The estate has practiced 'agriculture raisonnée' (sustainable, integrated viticulture) for over 30 years.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the Prestige Rouge focuses on gentle extraction and preserving primary fruit aromatics. Grapes are harvested at peak physiological maturity and fully de-stemmed. During vatting, a maximum number of berries are kept whole to encourage internal berry fermentation. Maceration is relatively short, typically lasting 6 to 9 days. Techniques such as délestage (rack-and-return) and remontage (pump-overs) are employed during fermentation to gently extract color and tannins. Each grape variety is fermented separately, with malolactic fermentation occurring shortly after racking. The wine is aged predominantly in neutral concrete vats and stainless steel tanks to maintain freshness, though select batches may spend up to 12 months in seasoned oak barriques to polish the tannins.