The 2018 vintage is the expression par excellence of the great Bordeaux vintages. This year is defined by two very distinct periods: a wet start to the season and a second particularly dry period from July. The vines thus took advantage of these conditions and by the end of September, the grapes were very concentrated with thick skins. Thanks to the hard work of the Château Quinault l'Enclos teams, the plots were all harvested at their optimum maturity.

Blend of the 2018 vintage: 71.5% Merlot, 14.5% Cabernet Sauvignon, 14.5% Cabernet Franc.

The robe is a beautiful deep purple color, with brilliant ruby highlights.

The nose delivers greedy aromas of red and black fruits, from red currant to blackcurrant, with sweet spices, violet notes and a fine woodiness.

Soft on the attack and gaining in roundness with development, it shows freshness and a very good balance. Its silky tannins give it generosity and precision. Delivering crisp red fruit flavors and carried by a nice acidity, it stretches to a long and racy finish.

Food and wine pairing:

Château Quinault l'Enclos 2018 will be particularly sublime with a beef Wellington with black garlic, a marcassin stew confit with peppers, venison hazelnuts with a grand veneur sauce, a rack of lamb or braised sweetbreads.

It will taste very well with pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.

For dessert, enjoy it with a praline dome, a crispy three-chocolate entremet or a coffee tart.

Ageing potential and tasting:

Chateau Quinault l'Enclos 2018 is a high-class Saint-Emilion with great aging potential, which can wait another 10 years to reach its potential between 2033 and 2036.

However, it lends itself perfectly to tasting right now. To do so, take care to place the bottle the night before in the serving room at room temperature. Open it and decant it at least 3 to 4 hours before tasting.

The bottles will be kept in the cellar protected from the light, lying down, at an optimal hygrometric degree of 70%.