The 2014 vintage is a great success in the Bordeaux vineyard, marked first by a hot and dry spring, followed by a rather cool summer. But from the end of August, the good weather returns, as well as the confidence of the technical teams of the vineyard of Château Angélus. The different grape varieties will finish their maturation under an exceptional weather, especially in October.

Blend of the 2014 vintage: 50% Merlot, 50% Cabernet franc

The robe captivates the eye with a beautiful deep and intense red color, with orange reflections.

The nose is particularly expressive, marked by aromas of very ripe black fruits, menthol, flowers and spices, wrapped in a hint of delicate toasted wood.

Soft at the attack, it quickly reveals a lot of fullness and a fleshy matter quite exquisite. The tannins are fine, offering the sensation of a balanced power counterbalanced by a nice tension. It ends on a very tasty, long and persistent finish.

Food and wine pairing:

Château Angélus 2014 will pair well with herb-crusted roast beef, duck breast with pepper sauce or veal paupiettes with forest sauce. It can also be enjoyed with a shoulder of lamb confit or sliced venison with boletus.

For cheeses, prefer soft cheeses with a bloomy rind: Brie, Brillat-savarin, Chaource and coulommiers.

It will also taste very well on several desserts, notably a black forest, an opera cake or praline macaroons.

Ageing potential and tasting:

The tasting peak of Château Angélus 2014 is between 2030 and 2040, and successive tastings should be done to measure its evolution as well as its qualitative peak.

To be served at room temperature, taking care to put the bottle in the room the day before, to open it and to decant it 5 or 6 hours before the tasting.

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