Château La Dominique Saint-Emilion Grand Cru Classé

Chateau La Dominique Saint-Emilion Grand Cru Classe 2013

57.80 € Tax included

Château La Dominique 2013 is a great red wine from Bordeaux, in the Saint-Emilion and Grand Cru Classé appellations.

In the rather delicate 2013 vintage, the quality of the work in the vineyard and in the cellar allowed Château La Dominique to give a very beautiful Saint-Emilion wine, with aromas of ripe fruit with light notes of spices, truffle and liquorice. After a frank attack, the palate is round and fleshy, with silky tannins and a beautiful finish. It is a wine to be enjoyed today and that can be kept until 2028-2030

Find the wines of Château La Dominique with the grand vin and the second wine, Relais de La Dominique, at La Bouteille Dorée, a château that has gradually established itself as one of the references of the Saint-Emilion appellation.

Browse our selection of great Bordeaux wines to taste or offer with our catalogue of Bordeaux Grands Crus Classés and wines in original wooden cases from the best estates and châteaux.

Quantity

Not available at this moment

Data sheet

Vintage
2013
Bottle size
Bottle 0.75L
Packaging
1 bottle
Country
France
Region
Bordeaux
Area
Saint-Emilion
Colour
Red
Type
Red
Classification
Grand Cru Classé
Acreage
26.5 ha.
Soils
Clay-gravelly, clay-limestone and sand on clay.
Age of vines
Average age of the vineyard: 32 years.
Harvest
Entirely manual harvest.
Yield
31 hl/ha.
Yield
31 hl/ha. Planting density: 9000 vines/ha.
Prevalent grapes
Merlot
Grape varieties
Merlot 87%, Cabernet Franc 13%.
Winemaking
Thermo-regulated stainless steel tanks.
Ageing
16 months in 80% oak barrels (60% new wood, 20% wine) and 20% in vats.
Serving temperature
16°C-18°C.
Drink until
2030
Amateur
Grands crus amateur
Rating - Jancis Robinson
16+/20.
Rating - Others
James Suckling: 91/100.
Food pairings
Grilled or roasted red meats on its youth. Roasted woodcock. Hare's stew. Pigeon salmis when older.
Food pairing (Meat)
Grilled or roasted red meats
Food paiting (Venison)
Roasted woodcock - Hare stew - Northern pigeon salmis

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