A brief history of Chateau Angelus, Saint-Emilion Grand Cru, Bordeaux

Château Angélus has a storied history that can be traced back to the mid-18th century when it was part of a larger estate. However, it came into its own in the 20th century under the management of Maurice de Boüard de Laforest. It was Maurice who firmly planted the seeds of innovation and excellence that would define Angélus for generations to come. The estate gained significant attention when it was promoted to the rank of Saint-Émilion Premier Grand Cru Classé "A" in 2012, joining the elite group of vineyards such as Cheval Blanc and Ausone. Today, the estate is managed by Hubert de Boüard de Laforest and his cousin Jean-Bernard Grenie, who have both worked tirelessly to uphold the reputation of this iconic estate.

Chateau Angelus, Saint-Emilion Grand Cru, Bordeaux overview

Regarded as one of the top estates in Saint-Émilion, Château Angélus is a wine celebrated for its power, complexity, and elegance. Predominantly made from Merlot, with smaller percentages of Cabernet Franc and Cabernet Sauvignon, the wine has achieved acclaim for its rich texture and harmonious balance. It frequently earns high scores from wine critics and is sought after by collectors and connoisseurs alike. Angélus has also gained cultural prominence, being featured in various films and publications. The château takes pride in its iconic bell-themed labels, which pay homage to the three Angelus bells visible from the vineyards.

Performance

Understanding Chateau Angelus, Saint-Emilion Grand Cru, Bordeaux

Situated just a short distance from the medieval town of Saint-Émilion, Château Angélus sprawls over approximately 39 hectares of vineyards. The terroir is a mix of clay-limestone and clay-sand soils, well-suited for growing Merlot (which accounts for 62% of the plantings), Cabernet Franc (22%), and Cabernet Sauvignon (16%). The vineyard's positioning on the lower slopes ensures adequate drainage, while the various soil types contribute to the complexity of the wine. Harvesting is done entirely by hand, ensuring that only the best quality grapes are used. After harvesting, the grapes are meticulously sorted and fermented in temperature-controlled vats. Malolactic fermentation occurs in barrels, with the wine subsequently aged in 100% new French oak for 18 to 22 months. The result is a wine that captures the essence of its terroir, combining power and elegance in a way that has become synonymous with the name Angélus.

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