Château Ausone Saint Émilion Premier Grand Cru 1998

  • WS: 94

    Wine Spectator Score

    94

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  • WA: 94

    Wine Advocate Score

    94

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  • ST: 90

    Stephen Tanzer Score

    95(+?)

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Fine Wines International
San Francisco, CA (680 mi)
USD 300.00
750ml
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Grand Vin Wine Merchants
Olympia, WA (48 mi)
USD 1375.00
375ml
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A dense opaque purple color offers up restrained, but pure aromas of liquid minerals, blackberries, black raspberries, and flowers. Medium to full-... Read more

A dense opaque purple color offers up restrained, but pure aromas of liquid minerals, blackberries, black raspberries, and flowers. Medium to full-... Read more

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User Reviews for Château Ausone Saint Émilion Premier Grand Cru

External Reviews for Château Ausone Saint Émilion Premier Grand Cru

External Review
Source: Epic Cellars
04/29/2010

A dense opaque purple color offers up restrained, but pure aromas of liquid minerals, blackberries, black raspberries, and flowers. Medium to full-bodied, with high tannin but a long, super-pure, symmetrical mouth-feel, this dazzling, extremely complex Ausone requires 6-10 years of cellaring. Anticipated maturity: 2010-2050


External Review
Source: JJ Buckley Fine Wines
11/28/2011

A dense opaque purple color offers up restrained, but pure aromas of liquid minerals, blackberries, black raspberries, and flowers. Medium to full-bodied, with high tannin but a long, super-pure, symmetrical mouth-feel, this dazzling, extremely compl... Robert Parkers Wine Advocate. A Bordeaux Blend wine from Bordeaux in France. 1998 Ausone 1500ml


Winemaker's Notes:

The grapes are hand-harvested with great emphasis on careful sorting on the vines. The bunches are brought to the cellar in small crates that prevent any damaging of the fruit. The vinification is carried out in temperature-controlled oak vats. The vatting period is 4 to 5 weeks depending on the vintage. The malo-lactic fermentation is done in new oak barrels. The wine is then aged for 20 months in Ausone’s limestone rock caves.

The grapes are hand-harvested with great emphasis on careful sorting on the vines. The bunches are brought to the cellar in small crates that prevent any damaging of the fruit. The vinification is carried out in temperature-controlled oak vats. The vatting period is 4 to 5 weeks depending on the vintage. The malo-lactic fermentation is done in new oak barrels. The wine is then aged for 20 months in Ausone’s limestone rock caves.

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