Château Saint-Antoine Réserve
Vinification and maturation
At the entrance of the winery, the fruits of the harvest are sorted. Following a pre-fermentation maceration designed to extract the grapes natural aromas, fermentation occurs in thermo-regulated stainless steel vats. Pumping over by batch during the alcohol maceration process allows tannins to be gently extracted. A taste test is required to determine when maceration is complete and draining can proceed. Aging the win for 12 to 18 months encourages natural stabilization.
A dark ruby colour, Château Saint-Antoine has a red berry nose with fresh notes of menthol and vanilla and a liquorice finish. A beautiful example of a Merlot, this wine is nicely balanced. Initially, it’s fresh and supple in the mouth. It continues with notes of red berries and a supple finish.
Ideal with grilled chorizo slices, barbecued beef or nîmoise eggplant.
Medals / Press reviews
2011 vintage: “A well-balanced blend of Merlot and Cabernet Franc prepared by Vanessa Aubert. Vivid but ample fruit, not too woodsy, with a sharp tannic backnote and marked rounded freshness. Transfer to a carafe for a few hours to enjoy at its best.” - Janine Saine, Vins et Vignobles, Volume 15 - No.5 April 16, 2014.
2009 vintage: “More complete than usual with Cabernet Franc’s characteristic aroma, since it contains 35% of this varietal. Well rounded, with no woodsy notes, this wine is ready to drink right now. A very good example of an everyday wine.” - Nadia Fournier, Le guide du vin Phaneuf 2013, January 9, 2014, “Le vin du jour de paie.”
2009 vintage: “This new vintage is at its best! With more aroma, more body and more roundness, this wine is definitely better than in the past! Its nose is typical of Merlot/Cabernet reds and features lead pencil, pepper and fresh-cut cedar notes. A rare Bordeaux wine that offers a lot for the money.” Philippe Lapeyrie, Mes 225 coups de coeur, January 9, 2014, “Ma Médaille d’Or”.
2010 vintage: “Like the 2009 vintage, this 2010 Aubert family wine is unbeatable at its price point. Freshness, brightness, slightly minty notes and suppleness...it’s all there!” Philippe Lapeyrie, Salut Bonjour Week-end, June 1, 2013