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The tasting |
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Bright red. |
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Distinguished and mature with beautiful fruity flavours. |
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A complex and concentrated wine, showing refined, silky tannins and remarkable freshness and tension on the palate. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Duck aiguillettes with honey, roast prime rib of beef, filet mignon of lamb in a salt crust |
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From now until 2035 |
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The estate and the wine |
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Château Chauvin is one of the most consistently impressive estates in the Saint-Émilion Grand Cru Classé. Since its acquisition by Sylvie Cazes in 2014, the property has entered a new era—combining technical precision with a refined, elegant style that continues to elevate its reputation. |
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Born from a great, classically styled vintage, the 2016 Saint-Émilion Grand Cru Red stands out for its dense, silky texture and ripe, juicy tannins. Toasty, smoky nuances blend seamlessly with elegant dark fruit aromas, all wrapped in a smooth, seductive structure that reflects its proximity to the Pomerol plateau. A beautifully crafted Bordeaux, ready to enjoy now. Rated 92/100 by Parker. |
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Hand harvested from 6 to 17 October (merlot), 17 and 18 October (cabernet-franc) and 20 October (cabernet-sauvignon). Alcoholic fermentation in temperature-controlled stainless steel vats, malolactic fermentation in barrels. Wine is left to ferment for 20 to 30 days. Aged for 15 to 18 months in French oak barrels (60% new barrels). |
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AWARDS |
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Château rated 2 stars in the 2025 Bettane+Desseauve Guide
B+D Guide: 93-94/100
Robert Parker: 92/100
James Suckling: 92-93/100 |
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