Château Lyonnat Lussac Saint-Emilion 2011

Château Lyonnat Lussac Saint-Emilion 2011

Classic Bordeaux blend of Merlot, Cabernet Sauvignon and Cabernet Franc from Gérard Milhade’s principal château, noted for outstanding wines.
Château Lyonnat has been making outstanding wines for centuries and this absolutely classic claret from Gérard Milhade’s principal château is certainly that. The Château covers 52 hectares in the community of Lussac, and it is one of the oldest estates in the Lussac Saint-Émilion. As long ago as 1615 the estate had more than 180 hectares of vineyards, which explains the huge size of the current cellars and outbuildings. At that point it belonged to a Bishop of l'Abbaye Cistercenne de Faise and it seems much of the wine produced was for consumption in the Vatican City.
A powerful yet smooth and enticing blend of 85% Merlot, 11% Cabernet Sauvignon and 4% Cabernet Franc, this deep garnet Bordeaux is rich and packed with ripe plum and black cherry fruits. Excellent balance between fruit and tannin on an enduring and swathing finish. Powerful, yet smooth with vanilla and an enticing richness. It brings a touch of class to any meal.
Saint-Émilion AOC
Merlot-Cabernet Sauvignon-Cabernet Franc
Drink now + 2 years

Decanter World Wine Awards 2009

Commended (2005)

Jancis Robinson

16/20 (2008 vintage)

Bordeaux region of France

The most famous wine name in the world, Bordeaux, is found towards the south west corner of France, surrounding the historic city of the same name.

The climate in Bordeaux is very marginal, which means vintages can sometimes be challenging, although the region’s relentless optimism when it comes to talking about the quality of each vintage has become a source of some amusement in recent years, as each year is declared “the vintage of the century”.

Then again, wines from this region are often rated as of the most superior quality in the world, and have long been held high on a pedestal as a benchmark style for other regions all over the world to copy. The region is also living proof that blended wines should not be sniffed at because, as here in Bordeaux, they produce some of the best wines in the world.

On the left bank of the Garonne river, along the region known as the Médoc, Cabernet Sauvignon rules, although seldom are its wines made from 100% Cabernet and are often softened with the fleshy Merlot. There are five red grapes permitted in red Bordeaux; Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.

The left bank is home to the five First Growth châteaux. These properties have been given elevated status under the famous 1855 classification system, which ranked the properties in Bordeaux according to quality. While this is still pertinent today, there are also a number of quality wines on the left bank of Bordeaux which did not make the grade more than a century and a half ago. Today these wines are often referred to as Cru Bourgeois and can be a source of value for money Bordeaux.

Coming back to the right bank north of Dordogne, the clay soils make Merlot a more favourable grape to grow than Cabernet Sauvignon and is the home to St Emilion and Pomerol.

We must not forget that Bordeaux is also the region of Sauternes, another world class, often regarded as benchmark style of wine. Made from one or all three white grapes Semillon, Sauvignon Blanc and Muscadelle which have been affected by the noble rot condition called botrytis, they make heady, perfumed, unctuous sweet wines. The same white grapes, especially Sauvignon Blanc and Semillon, are used to produce dry white Bordeaux, a style which has been much overlooked thanks to the region’s red wine fame but which can be a fruity, refreshing aperitif or seafood-matching wine.

Other Bordeaux regions of note include Entre Deux Mers, Côtes de Castillon, Blaye and Bourg.

Merlot-Cabernet Sauvignon-Cabernet Franc

The traditional blend found across Bordeaux although it is now used throughout the wine producing world. Those wines from warmer climates, such as Australia or California, will usually have softer, more forward fruit than those produced in cooler climates. This mix is capable of making a serious red wine with lots of different fruit aromas and flavours – ranging across bright berry to warm, jammy plum. It will have lots of tannins and be rather deep in colour.

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Salads & Vegetables
This wine works well with chargrilled and roasted vegetables as well as smoked and cured meats and mushrooms.
Fish & Seafood
A good meaty fish is best served with this wine. A lightly grilled tuna steak or a nice piece of salmon will go down a treat.
Pasta & Other Sauces
This wine works well with tomato based sauces such as bolognese. It will also go with wild mushroom risotto and truffle based sauces.
Flavourful meats such as beef, pheasant and duck are perfectly paired to this wine or try it with a good sausage casserole and cured meats such as Parma ham.
Herbs & Spices
A broad range of herbs and spices such as mint, nutmeg, garlic and chives can be used to draw out the flavours of this wine.
Spicy Foods
Spanish and Italian dishes work well with this wine - think tuscan beans and arrabbiata.
Tastes delicious served with goat's cheese, cambozola, and mature Cheddar. 
16/20. Jancis Robinson.
No longer stocked. CLICK HERE for other vintages and/or more from this producer.

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