About this WINE
Chateau Montaiguillon is a Montagne-St Emilion winery,less than 3 kilometers from the medieval city of Saint-Emilion. It owns 28 hectares of vines on limestone soils, all located together on the same hillside (174 meters above sea level). The cepage is 60% Merlot, 20% Cabernet Franc and 20% Cabernet Sauvignon.
Montagne-St Emilion is a red-wine appellation on the Right Bank of Bordeaux.
It is the largest of St Emilion’s so-called “satellite” appellations, the others being Lussac, Puisseguin and St Georges. The commune sits to the north of St Emilion proper; the vineyards of Pomerol lie to the west.
Among the leading producers here are Vieux Château Saint André – the home estate of the Berrouet family, best known for making the wine at Petrus – and Château Teyssier, led by straight-talking Antoine Darquey.
Cabernet Sauvignon Blend
Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.