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  • Country ranking ?

    1 413
  • Producer ranking ?

    41
  • Decanting time

    1h30min
  • When to drink

    now to 2025
  • Food Pairing

    Duck Confit

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

Château Angelus is one of the largest and most prestigious St-Emilion estates and was promoted to1er grand cru classé status in the 1996 St-Emilion reclassification. Since 2012 ranked Premier grand cru classé (A) in the Classification of Saint-Émilion wine. Passionately managed for over four generations, Angelus is owned and run by two cousins, Hubert de Boüard de Laforest, andJean-Bernard Grenie and is located in the centre-west of the St-Emilion appellation, due west of St-Emilion town.

 Chateau Angelus, which has been making wine in St-Emilion for almost 250 years, is still considered "new" for that appellation. It was founded by, and has always been run by, the de Bouard family. The name "Angelus" means the ringing of bells to commemorate a catholic devotion, and the workers in the Chateau Angelus vineyards can hear the bells ringing from three nearby churches...thus how the winery got its name. Although the quality of the wine has had some rough years, the quality of the terroir is one of the best in St-Emilion. And with some key education and talent emerging from the de Bouard family in the past 40 years, the winery is now realizing its potential and has rocketed to one of the top, most sought-after labels in the region. A blend of the merlot and cab franc, from perfectly balanced soils of limestone and clay, the real Cindarella story of Chateau Angelus in not the world class terroir or fruit, but of the winemaking practices that have been put in place over the past 40 years. Hubert de Boüard de Laforest joined the family business at Angélus in 1976 and proceeded to make several modernizing changes to the vinification that allows him more control over the quality. Under his management, and the consultancy of oenologist Michel Rolland, the estate has been consistently moving up in its classifications, eventually attaining Premier grand cru classe A in 2012. The style of Chateau Angelus is lush, dense and creamy, but also elegant, classy and pure with lots of freshness. There is a second wine, called Le Carillon d’Angélus, and a third wine, called No. 3 d’Angélus. You can see the bell, the Angelus, represented in the Chateau's label, cork, case and capsule markings, as well as in the elaborate sculpture that installed in the back of the main building. It makes it easy for you to imagine being transported to this majestic Bordeaux vineyard, hearing the bells ringing, smelling the sweet grapes, and feeling the sun warming you and the soil under your feet.

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Wine Information

No vintage in the post-World War era has a reputation as great as 1945. Its legendary status is well deserved based solely on the quality of the wines, but the fact that it is the “victory” vintage following World War II only adds to its luster. 1945 was a remarkably good vintage for virtually every wine region in the world, but it was especially great for Claret. Interestingly, the harvest in Bordeaux got underway on September 13th, the same date as the 1982 harvest began exactly 37 years later. 

The top reds of Bordeaux started out with massive levels of tannin and took decades to develop. Due to the high concentration of fruit and tannin levels, many of the wines still show beautifully today.

 

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Vintage 1945

The best vintage in the world – 1947 or 1945? Tastingbook has tasted all the best wines from these two great vintages.

If wine producers from different regions were asked to name the best vintages in their wine history, most would name 1947 or 1945 as one of the greats. If we then compared them, there would probably only be one vintage that most, if not all, producers had named on the list – 1947.

We wanted to test this theory and we tasted them against each other and the winner was 1947 – by a long shot.

The 1947 vintage was a magical vintage. It goes down in history as one of the only vintages that all the well-established quality wine regions in the world were blessed with superb weather conditions. Heatwaves have been experienced all over the world and, for example, all of Europe was blazing under the blazing sun and experiencing a heatwave during the summer. This resulted in very concentrated and very ripe grapes. Growers found it difficult to handle very ripe grapes with high sugar levels because there was a constant risk of bacterial contamination in less hygienic wineries that did not have artificial cooling systems. Since there was no technology to use, many relied on huge blocks of ice to cool the room temperature and even put ice in their fermentation tanks.

This vintage has proven to produce very long-lasting wines from around the world. The wines are marked by a sweet, ripe fruit character and warming alcohol. Due to unhygienic winemaking facilities, many wines exhibit volatile characters. Some might find this a flaw, but for many mature wine lovers, this feature is even a favorite character. However, when purchasing wines from this vintage one should be aware that there is a high level of bottle variation and the risk of having highly volatile wines is remarkably high.

1945 was an exceptional year throughout France, from Côte-Rôtie to Bordeaux. Due to the hot and dry conditions, the grapes were very concentrated and produced an extraordinary, but unfortunately low, yield. The 1945 harvest was an early harvest, beginning on the same date as 1982, September 13. The wines started life with massive levels of tannin and took several decades to develop. Due to the high levels of tannins, many wines still show well today.

 

 

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Information

Origin

St. Emilion, Bordeaux

Vintage Quality

Outstanding

Value For Money

Satisfactory

Investment potential

No Potential

Fake factory

None

Inside Information

The Cabernet Franc
Cabernet Franc/ Could it be one of our oldest grape varieties?


In his ampelographical treatise of 1909, P.
Viala stated that the etymology of its name
and its synonyms go way back in history and referred to a scholar of the 17th century called Petit Lafitte, who appeared to claim that the Vidure (the Petite Vidure or the Grosse Vidure)-its Bordeaux name, was the ancestor of the Biturica. He bases his opinion on the hypothesis that the word Vidure may come from the word Bidure,then Biturica.

It was from the 19th century that the Cabernet Franc could be found in written works. In 1829, in his “Classification of the Wines of Bordeaux and Specific Grape Varieties”, the wine broker M. Paguierre found it to be “delicate with a bright deep colour and with superior flavour”. Then in 1855, in “Vine-growing, Vinification and Wine” by
M. d’Armailhacq, an article by the Count Odart stated that the wine it produces is “fine, full of bouquet and long-ageing”.

At this time already, specific reference was
being made to the very notion of terroir and the nature of the soils. He also wrote that “according to the spot where it was planted, the results were different: on limestone soils the wine was outstanding; on gravel over clay subsoil it produced a wine that was rich in colour and long ageing; on light sands the
wine was light and had limited ageing potential; in tuff the wines were of no interest, it was flat and colourless”. In other words, the place where it was planted and its supply of water were of great
importance. We are also told that the wine of this variety “keeps for a very long time and gains in bouquet and delicacy over 12 to 15 years… and it can keep well up to 20 years”.
In 1868, Cocks et Ferret described it as having “ leaves which were comparable to those of the Cabernet Sauvignon, they are slightly less fine and less shiny, their indentations are a little less deep; its canes are
long and covered with light brown-greyish bark, which led to its name Cabernet Gris.

Its bunches are less long than those of the Cabernet Sauvignon, its fruit is very flavoursome”. In 1874, in his treatise on grape varieties, Count Odart said that the wine it produced in suitable terroir was “ fine, full of bouquet and long-ageing”. He added that “ it was one of the plants in Gironde that had the reputation of producing one of the most distinguished wines when the fruit reaches complete ripeness”.
In 1886, again in Cocks et Ferret, we can read that the wine is “light in colour when it leaves the vat and
that it becomes darker after three or four months”, a fact that we witness today during each of our vinifications.

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