La Fleur Anne St-Émilion 2020

Union de Producteurs St-Émilion

La Fleur Anne St-Émilion
2020

Country
France
Regulated designation
Appellation origine controlée (AOC)
Region
Bordeaux
Appellation
Saint-Emilion
Varietal(s)
Merlot
Cabernet Franc
Cabernet Sauvignon
Alcohol percentage
13%
Colour
Red
Sugar content
1 g/l
Length of aging
5 to 8 years
Producer's website

About this winery

Robert Villepigue, director of Château Figeac from 1905 to 1928 then owner of Château Cadet Piolat had the idea of creating a cooperative winery in Saint-Emilion in the 1930s. In 1966, the winery was recognized as a producer group. Its activity then extended to the 8 communes of the Appellation d'Origine Contrôlée (AOC) "Saint-Emilion" Today, the Union of Producers represents more than 12% of all AOC Saint-Emilion.

See the Union de Producteurs St-Émilion detail page for more information on this brand

Product notes

The soils of Saint-Émilion are generally composed of clay-limestone slopes, gravel, and sometimes red clay, providing good drainage and excellent exposure. The vines are usually old and carefully tended, with rigorous pruning and often manual harvesting. Ancient sands and gravel. Thanks to its growers present in the 8 communes that make up the Saint-Émilion appellation, the Producers’ Union produces this wine following a unique blend of grapes from complementary terroirs. Ask ChatGPT

Production notes

The average age of the vines is 35 to 40 years. Harvesting is done mechanically. Pre-fermentation cold maceration is practiced. Use of small-capacity vertical presses. Gravity transfer into temperature-controlled cement tanks.

Tasting notes

Deep and bright intense color. The nose is charming with aromas of ripe black fruits such as blackcurrant and blackberry, enhanced by subtle spicy notes. On the palate, the attack is crisp and fruity, the texture is round and smooth, with a gradual evolution toward a fresh and elegant finish. The tannins are fine and well integrated, providing a beautiful structure. This wine pairs ideally with roasted poultry, grilled or sauced red meats, as well as aged cheeses. Serve between 16 and 18 °C, after slight aeration.