Morello cherries meet cinnamon sticks and rose petals on the nose of this big, robust Grand Cru from Saint-Émilion. We love to let ourselves wander through this complex palate of ripe black fruit, spicy French oak and ever-so-subtle cedar. A smooth wine (that’s still very much firm and full) to be enjoyed with bold cuts of meat or roasted poultry — or held for some serious aging.
Boutisse” is a French word that references the stone masonry work which was once done in the Saint-Émilion area. Xavier Milhade purchased Château Boutisse in 1996 and it continues to be one of his most prestigious estates. At 57 acres, it is a relatively large estate for the AOC, and over the years huge investments have been made, with several parcels of wines being replanted.
Soil Type: Clay/Limestone After sorting, the grapes are gravity fed to small, temperature controlled stainless steel vats that are squat, in order to optimize cap to juice ratio and improve extraction. Natural yeasts trigger a prolonged fermentation, followed by a three week maceration for extraction of color, fruit and tannin. Malolactic fermentation takes place in new oak barrels in the adjacent cellars, 70% new. Fining is done with egg whites and racking is done every 3 month until bottling after 15-18 months.