Château Angélus 2009

Tasting characteristics and advice for Château Angélus 2009

Tasting

Color

The color shows a deep garnet hue with black and purple highlights, reflecting remarkable concentration and opaque intensity.

Nose

The bouquet reveals impressive aromatic complexity, with notes of blueberry liqueur alongside spring flowers and graphite. As it opens up, aromas of coffee beans, licorice, dark cocoa, plums, cherries, and truffle gradually emerge. Delicate touches of toasted oak add nuances of cinnamon and dried orange peel.

Palate

On the palate, this wine charms with its velvety texture and generous body. The attack unveils an intense concentration of dark fruit with notes of incense and blackcurrant. Silky tannins harmoniously frame the palate while the fruit’s richness expresses itself fully. The finish lingers with remarkable persistence, unfurling layers of spice for nearly a minute.

Food and wine pairings

This wine pairs perfectly with roasted red meats, game such as roe deer, or mushroom- and truffle-based dishes. It also elegantly accompanies poultry in a creamy sauce, herb-grilled lamb with Mediterranean herbs, as well as aged hard cheeses.

Serving and cellaring

Château Angélus 2009 can be enjoyed now but will continue to evolve until around 2055. Decanting for one to two hours before serving will allow the wine to reveal its full aromatic complexity. Recommended serving temperature: between 16 and 18°C.

The refinement and precision of a Saint-Émilion Grand Cru wine

The estate

Founded in 1782 in Saint-Émilion, Bordeaux, Château Angélus is an estate owned by the de Boüard de Laforest family, now in its eighth generation. Stéphanie de Boüard-Rivoal has managed it since 2012, continuing the modernization launched by Hubert de Boüard as early as 1985, with support from Michel Rolland. The estate stands out for its innovations, its second wines, and its strong export focus.

The vineyard

The Château Angélus vineyard enjoys a privileged location on the famous south-facing slope of Saint-Émilion. The 27 hectares of vines sit on soils of remarkable diversity, with clay-limestone at the top of the slope offering excellent drainage, transitioning to clay-sandy and limestone compositions as the hillside descends.

The vintage

The 2009 vintage in Bordeaux is considered legendary. A dry, sunny spring favored early, even flowering. Summer was marked by steady warmth and ideal water conditions, enabling gradual ripening without excessive stress. The harvest period benefited from dry, sunny, warm weather, allowing grapes to be picked at optimal maturity. The grapes reached perfect phenolic ripeness while retaining remarkable freshness.

Vinification and aging

Château Angélus 2009 was produced according to a rigorous protocol beginning with cold maceration for up to five days. Alcoholic fermentation took place in 24 temperature-controlled vats, including wooden, stainless-steel, and concrete vats, at temperatures reaching 28°C. Post-fermentation maceration lasted one to three weeks at 28-30°C. Malolactic fermentation was carried out in new fine-grain French oak barrels with medium toast. Aging lasted 20 to 22 months, with 50% of the Cabernet Franc aged in 30-hectoliter foudres. During the first eight months, the wine remained on its lees without bâtonnage.

Grape varieties

Merlot (60%)
Cabernet franc (40%)