Château Angélus 2006

Tasting characteristics and advice for Château Angélus 2006

Tasting

Appearance

Deep, opaque ruby red in color, the appearance reflects the concentration and depth of this vintage.

Nose

The bouquet reveals intense aromas of black fruits, notably blackcurrant and fig, accompanied by notes of oloroso. With aeration, nuances of chocolate, sweet spices and licorice gradually unfold.

Palate

On the palate, this wine is powerful while maintaining beautiful harmony. Ripe black fruits envelop the palate with a velvety texture, supported by an elegant freshness. Silky tannins and well-integrated acidity lead to a long, persistent finish.

Food and wine pairings

This wine pairs ideally with roasted red meats, notably beef and furred game such as roe deer. It also matches perfectly with a roast leg of lamb or duck breast with Bordelaise sauce.

Serving and cellaring

Château Angélus 2006 is best enjoyed at a temperature of 17-18°C. This vintage can be enjoyed until around 2035.

A structured and harmonious Premier Grand Cru Classé from Saint-Émilion

The estate

Founded in 1782 in Saint-Émilion by Jean de Boüard, Château Angélus remains a family estate passed down through eight generations of the de Boüard de Laforest family. Classified as Grand Cru Classé as early as 1954, it was elevated to Premier Grand Cru Classé A in 2012, thus confirming the excellence of its wines within the Bordeaux hierarchy.

The vineyard

The Château Angélus vineyard enjoys a privileged location on a south-facing hillside in Saint-Émilion. The estate’s 27 hectares of vines rest on diverse soils: clay-limestone at the top of the slope, then clay-sandy and limestone soils further down. This mosaic of terroirs allows each grape variety to fully express itself according to its soil affinities.

The vintage

The year 2006 began early, then encountered weather-related difficulties in August and early September, slowing ripening. Harvest took place from September 19 to 29, enabling the picking of perfectly healthy, ripe grapes. Despite the climatic challenges, this vintage delivers dense wines with fruity aromas and elegant freshness.

Vinification and aging

Vinification for Château Angélus 2006 was carried out on a parcel-by-parcel basis: merlot in wooden and stainless-steel vats, cabernet franc in concrete vats. Alcoholic fermentations reached 28°C, followed by post-fermentation macerations lasting one to three weeks between 28 and 30°C. Aging continued for 20 to 22 months in new fine-grained French oak barrels with medium toast for the merlot, while part of the cabernet franc spent time in 30-hectoliter foudres. The wine was not filtered at bottling.

Grape varieties

Merlot (62%)
Cabernet franc (38%)