The nose has a remarkable freshness and a lot of structure with an explosion of black berries, spices, licorice and fresh mint.


The palate is full, fleshy and creamy. The tannins are coated with beautiful aromas of black fruits, cherries and blueberries. They mingle in harmony of oak end enhanced with delicately roasted and smoked flavors.The finish is long, fresh, mineral with some spices.

Growing Conditions

2017 is the result of a choice of cultivation and a particularly rigorous selection of parcels during harvest. We harvested only the most mature ber- ries with a great aromatic potential. A meticulous sorting table at reception of harvest. Everything was done for making the Best Saint-Georges.


Viticulture : To temper the natural vigour of vines, we carry out a short pruning at the end of winter. In addition during the summer we do a ‘green harvest’ in order to help ripening and the concentration of the remaining bunches. The date of harvest is decided by tasting and analysis. Harvest: By machine and by hand in the early morning. A double sorting table is used to ensure that only the finest grapes go into the vats for fermen- taion.


Cold soak at 10 to 12°C for four days in order to extract tan- nins, aromas and anthocyanin colour pigments. Alcoholic fermentation with selected yeasts in temperature controlled stainless steel vats which regulate temperatures to between 20°C and 28°C during fermentation and enable regu- lar ‘pushing down’ and ‘pumping overs’ to take place. Maceration takes place over a period of five weeks. Malolactic fermentation in stainless steel vats.


13 months in French 50 % new oak barrels (225 L) Bottling takes place with a tangential filter.


Château Saint-Georges 2017 is dressed up with a very beautiful deep garnet color with elegant reflections

Food Pairing

Semi cooked duck foie gras, terrine of rabbit, fresh salmon, lamb curry or beef tartar