Clos De L’Oratoire Saint-Émilion Grand Cru 2020 pairs beautifully with roasted lamb, beef, game meats like venison, rich mushroom dishes, and aged hard cheeses, all of which complement its bold fruit flavors, firm tannins, and earthy complexity.
Description
Clos De L’Oratoire ‑ Saint Emilion Grand Cru AOC Rouge 2020 75cl
Winery: Clos De L’Oratoire
Grape Variety: Merlot & Cabernet Franc
Region: Saint-Émilion - Bordeaux
Alcohol Content: 13.5%
Food Pairing:
Description:
The history of Château Clos de l'Oratoire, unlike many other estates located in the Bordeaux terroir, is all in all recent, in fact it dates back to the mid-19th century and it was in 1969 that, following the updating of the classification of the Saint- Émilion AOC, has been classified as Grand Cru Classé. Every year, around 4,000 bottles of Saint-Émilion Grand Cru Classé are produced behind the walls of the Château Clos de l'Oratoire, a blend whose aromas, always elegant and graceful, represent a truly exciting business card.
Clos de l’Oratoire, located on Saint-Emilion's north-east slope, has 13 hectares of vines. The terroir of Fronsac molasse, consisting of a layer of sandy soil and a clay subsoil, is ideally suited to Merlot (80% of the vines).Meticulous work is done all year long to maintain quality in the vineyard. Fermentation takes place exclusively in temperature-controlled oak vats. Oak, a noble material in perfect synergy with fine wine, enhances its colour and flavour, and enables it to reach its full potential.Every vat is handled according to its specific profile. Fermentation temperatures are kept relatively low and pigeage (punching down the cap) is done very slowly.
Technical informations
Production area: Saint-Emilion's north-east slope - Bordeaux
Grapes and blend: 80% Merlot, 20% Cabernet Franc.
Soil: clay-limestone and Fronsac molasse on the upper part of the slope, clay-sand at the foot of the slope.
Average age of the vines: 35 years
Vineyard area currently in production: 13.07 Ha
Harvest: by hand, into small crates to avoid bruising. Sorting before and after destemming. No crushing. The grapes arrive on a conveyor belt.
Vinification and ageing: fermentation in temperature-controlled wooden vats for 22 to 30 days depending on the vintage. Extraction by pneumatic pigeage (punching down the cap). Malolactic fermentation and ageing in new oak barrels (up to 80%) on fine lees. Fining and filtering as necessary, depending on the vintage. Duration of barrel ageing: 18 months.
Sensory
Colour: garnet color, with reflections tending towards orange on the nail.
Bouquet: the olfactory spectrum develops on intense and deep notes, which recall fruit and earthy nuances, alternating with light mineral touches.
Taste: in the mouth it is rich, opulent, with a noteworthy structure that develops on a full and balanced sip.