Château Saint Paul Haut-Médoc Cru Bourgeois 2011

Winery Background and History

Château Saint Paul, situated in the Haut-Médoc appellation of Bordeaux, France, has garnered recognition for producing quality wines that reflect the region’s terroir. The estate spans approximately 20 hectares and has been under the stewardship of the Lacaze family, who have implemented modern viticultural techniques while respecting traditional practices. In 2009, renowned consultant Stéphane Derenoncourt was brought on board to enhance the estate’s wine quality, leading to significant improvements in subsequent vintages.

Producer and Winemaker

The Lacaze family owns and manages Château Saint Paul, with Jean de Laitre overseeing operations. Since 2009, the estate has benefited from the expertise of Stéphane Derenoncourt, a respected oenologist known for his work in Bordeaux and beyond. Derenoncourt’s approach emphasizes sustainable farming, precise vineyard management, and careful vinification to express the unique characteristics of each vintage.

Vineyards and Micro Climate

The 20-hectare vineyard of Château Saint Paul is located in the northern part of the Haut-Médoc, near Château Sociando-Mallet and Château Charmail. The vines are planted on gravelly hilltops with clay subsoils, providing excellent drainage and heat retention, which are ideal for ripening Bordeaux varietals. The region’s temperate maritime climate, influenced by the nearby Atlantic Ocean, ensures moderate temperatures and sufficient rainfall, contributing to balanced grape maturation.

Vinification & Aging Methods

Grapes are harvested and sorted meticulously before fermentation in a combination of traditional cement vats and stainless steel tanks. Malolactic fermentation occurs in barrels, and the wine is aged on its lees for the first two months to enhance complexity. Subsequently, the wine matures in French oak barrels for 12 months before bottling. This process aims to integrate tannins and develop the wine’s aromatic profile while preserving its fruit character.

Tasting Notes

The 2011 Château Saint Paul exhibits a deep ruby red color with garnet reflections. The nose offers aromas of blackcurrant, plum, and black cherry, complemented by notes of cedar, graphite, and subtle spice from oak aging. Hints of tobacco, leather, and earth add complexity. On the palate, the wine is medium to full-bodied, with firm tannins and balanced acidity, leading to a structured and persistent finish.

Food & Wine Pairing

This wine pairs well with a variety of dishes, including roast lamb or beef with herbs, grilled steak or ribeye, duck confit, and hard cheeses like Comté or aged Cheddar. It also complements game meats such as venison and mushroom-based dishes like risotto or savory tarts. The wine’s structure and acidity enhance the flavors of these hearty dishes, making it a versatile choice for pairing.

Service Methods and Temperatures

Serve the 2011 Château Saint Paul at 16–18°C (60–64°F) to highlight its aromatic complexity and structure. Decanting the wine for about 30 minutes before serving is recommended to allow it to open up and fully reveal its nuances. Using appropriate glassware, such as a Bordeaux glass, can further enhance the tasting experience by concentrating the aromas.

Storage and Aging Potential

Stored under optimal conditions—cool, dark, and with stable humidity—this wine can continue to develop for another 5–7 years. Over time, it will evolve, with tannins softening and secondary notes of earth, tobacco, and leather becoming more pronounced. Proper cellaring will allow the wine to reach its full potential, offering a more complex and integrated profile.

Grape Varietals & Percentage Used

• 50% Merlot

• 40% Cabernet Sauvignon

• 10% Cabernet Franc

ABV (Alcohol by Volume)

14%