Château La Serre

Château La Serre 2017

Saint-Emilion Grand Cru Classe

Château La Serre has an exceptional position in the very heart of Saint-Emilion, six hundred feet from the town ramparts of this magical UNESCO protected area, on outstanding limestone soils with a due south exposure.  The history of the property dates to the 15th century, with the residence constructed at the end of the 17th century by a prominent local family.  Arnaud d’Arfeuille’s grandfather purchased the property in 1956, and his father Luc in particular worked on renovating the vineyards and cellars to produce wine equal to its terroir.

The estate spreads over 18 acres between Villemaurine and Trottevieille, on shallow clay over limestone – the road dividing the two major vineyard parcels on Château La Serre is in fact blocked off, since there is an old limestone quarry below the vineyard and it’s dangerous for cars to drive over it. The vineyards consist of 85% Merlot and 15% Cabernet Franc with an average vine age of 35 years.

La Serre is one of the absolute little gems of Saint-Emilion.

The heat and sun of the vintage produced exceptional wines in Saint-Emilion, with fruit, depth and balance in abundance.  In the perfectly proportioned cellar, optical sorting was followed by a pre-fermentation cold soak, fermentation in concrete tank, and aging for around 16 months in a majority of new oak.

Color

Red

Grape Varieties

Cabernet Franc, Merlot

Appellation

Saint-Emilion Grand Cru Classe

Alcohol

14.5%

Reviews

"Ripe and spicy"

Wine Enthusiast - "This is ripe and spicy with smoky tobacco notes, yet it is also crisp with light footed acidity. Soft, full tannins from the dominant Merlot pull it all together. It will develop quickly." 

"Elegant, lightly textured, juicy"

Jeb Dunnuck - "A blend of 85% merlot and 15% Cabernet franc from the clay and limestone soil on the plateau of Saint-Emillion, the 2017 Chateau La Serre sports a lively ruby hue as well as medium-bodied notes of black cherries, mulberries, spring flowers, and forest floor. It's an elegant, lightly textured, juicy Saint-Emilion that's already delicious and I suspect best enjoyed in its first decade or so." 

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