The 2013 vintage can be described as a challenge in Bordeaux due to its capricious climatology, marked mainly by rainfall. Despite very favorable weather conditions during the summer, a very strict sorting was carried out during the harvest. The harvest was consequently low in quantity, and as a result the 2013 Château Ausone is of great precision and freshness. One of the best successes of the vintage.

The dress presents a pretty dark red color, intense and with slightly tiled reflections.

It opens with a beautiful nose of red and black fruits, violets and spices, before drawing on truffles and subtle notes of roasting.

Its entry in mouth is silky, and it reveals very quickly aromatic richness with jammy black fruits and dark chocolate notes. It develops with great density and freshness, thanks to very fine tannins. The finish is long and particularly pleasant. An incomparable success.

Food and wine pairing:

Château Ausone 2013 should accompany a gastronomic menu or, failing that, high quality dishes. It can accompany a salmis of pigeon as a starter, a roast goose or a tournedos with a truffle sauce as a main course, and a pear charlotte or an opera for dessert. A dish such as calf's liver or rabbit with mushrooms can be a good match.

As for cheeses, prefer Brie de Meaux and Melun, but also Salers.

Ageingpotential and tasting:

This wine will probably reach its qualitative peak between 2023 and 2030, and successive tastings should be carried out to measure its evolution as well as its qualitative peak.

To be served at room temperature, taking care, if possible, to open the bottle and decant it 5 to 6 hours before tasting.

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