Clos de la Cure Saint-Emilion Grand Cru Tasting notes
Clos de la Cure is a wine with real elegance and finesse and drinking wonderfully. The nose is lifted with bramble fruit and spicy oak. The palate is plush and full bodied, rich blackcurrants, dark cherry and chocolate with developing notes of dried currants, aged leather and tobacco.
Food Match for Clos de la Cure Saint-Emilion Grand Cru
Clos de la Cure has a velvety yet firm tannins make this a great match for game meats or beef. Would also pair excellently with a fabulously curated cheeseboard
Domaines Bouyer was a group of two top Bordeaux estates that by 2008 covered 18 hectares in Saint-Emilion. The Saint-Emilion properties Château Milon Grand Cru and Clos de la Cure Grand Cru have been in the Bouyer family for over seven generations, before being joined in 2010 by the newly purchased 56 are (0.56 hectare) Clos 56 in Pomerol. In the capable hands of Alexia and Pierre Bouyer, the domaine takes an ecological approach to the running of the estates aiming to bring out the best of their terroir marked by the fullness of ripe Merlot with intense red fruit aromas underpinned by delicate tannins.
Domaines Bouyer practices reasoned viticulture and has embarked upon an ongoing programme to make its operations increasingly sustainable: it no longer uses herbicides; it ensures that soils are regularly aerated, and it plants complementary cover crops between rows of vines. The domaine is HVE 3 certified.
A portion of the vines are situated on the Saint Christophe des Bardes plateau and the rest are situated on the plateau of Saint Etienne de Lisse, covering a total area of 7.5 hectares. The vineyard has clay topsoil over limestone sub-soil. Vines are 25-30 years old with a vine density of 6600-9000 vines per hectare. Grapes are harvested both by hand and machine, yielding 35-40 hl per hectare. Vines are pruned in single guyot and leaf thinning and green harvesting is carried out. Prefermentation cold soaking. Vinification in tank with punching down and 3-4 weeks post-fermentation maceration in temperature controlled tanks. The wine was then matured between 12 – 15 months in barrel (50% new). Cellar potential between 10 – 15 years.