The 2015 vintage is an excellent wine year for the Bordeaux vineyard. The climatic conditions were hot and dry during the whole season, especially during the summer. The maturation of the different grape varieties was complete and optimal thanks to the months of August and September being sufficiently cool and dry, without excessive heat. The berries presented a splendid oenological quality.
Blend of the 2015 vintage: 50% Merlot, 50% Cabernet Sauvignon.
The robe is a deep dark color, tinged with brilliant garnet reflections.
The nose is fine and expressive, making a real peacock's tail with notes of small black fruits, cherry and flowers, followed by truffle and peppery spices.
The attack is elegant, revealing a juicy body with an incomparable silkiness. The finely chiseled tannins give it density and freshness, along with a greedy fruity touch. It stretches endlessly and in depth, blossoming on a long racy finish. A Château Ausone 2015 that does not leave one indifferent.
Food and wine pairing:
Château Ausone 2015 will pair with dishes such as a rack of lamb from the Clavisy farm with eggplant caviar, beef chuck with porcini mustard and smoked tea, truffled veal mignon cooked with string, or roasted pigeon with a revisited gratin dauphinois.
For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.
For dessert, the pairing will be sublime with a praline and chocolate entremets, a black forest or Pierre Hermé's Carrément chocolat.
Cellaring potential and tasting:
Château Ausone 2015 is by definition a great nectar for aging, and will reach its peak between 2035 and 2040.
But it lends itself wonderfully to tasting today if properly prepared. To do so, take care to place the bottle the night before in the serving room at a temperature between 15 and 18°C. Open and decant the bottle ideally 6 to 7 hours before tasting.
The bottles should be kept in the cellar, protected from the light, lying down, at an optimal hygrometric degree of 70%.
