Wine Advisor
Soutard 2008
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Description
Tasting notes
Reviewed by: Neal Martin
Tasted at the Saint Emilion Grand Cru tasting in London. The '08 is far superior on the nose compared to the '07 demonstrating far more fruit concentration: redcurrant, raspberry coulis and a touch of orange zest. The palate is juicy and generous with fine grainy tannins, a touch of dryness on the finish that keeps it fresh and vibrant. Dare I suggest that this is evidence of Soutard going in the right direction? I think so. Tasted February 2011.
Reviewed by: Robert M. Parker, Jr.
This big, tannic, powerful, masculine 2008 lacks charm, but it exhibits big flavors, lots of tannin and plenty of structure. It is the perfect wine for masochists who desire a painful level of tannin. I think the balance is there to absorb the tannin with another 5-6 years of cellaring, and it should last for 20 years.
Reviewed by: Neal Martin
Tasted ex-chateau and single blind in Southwold. The Chateau Soutard 2008 is one of the best in recent years. It has a very sensual bouquet, very pure with an almost Burgundian allure. The palate is medium-bodied with silky tannins, very good acidity, very pure Merlot with an almost sorbet-like finish. Very well made if missing persistency on the finish. Tasted January 2012.
Reviewed by: Robert M. Parker, Jr.
Now that the stubborn proprietor and his provincial vision of winemaking (vegetal, oxidized, early-harvested Merlot and Cabernet Franc) are history, Soutard has produced their finest wine to date. The old system has been replaced by a later harvest and more selection, which lets this estate’s top-notch terroir shine through. The 2008 exhibits a beautiful liqueur of minerality, high tannins, a black/purple color, and sweet blackberry and cherry fruit notes. Medium to full-bodied with wonderful freshness (because of its minerality and acids), and sweet but substantial tannins, it will benefit from 5-6 years of cellaring, and should keep for 30+ years.
Reviewed by: Neal Martin
En primeur barrel sample. This is very ripe on the nose with raspberry, kirsch and cassis fruit - a touch of creme de menthe. Good definition though - very seductive. The palate has a ripe entry, ebullient dark cherries, redcurrants and a touch of cassis, a nice citrus edge and good length. This is the best Soutard that I have tasted in recent years. Tasted April 2009.
About the Producer
Chateau Soutard is located in the Saint-Emilion appellation on the right bank of Bordeaux, France, and is one of the Saint-Emilion Grand Cru Classe. The vineyards of Château Soutar are located in the hinterland of the limestone plateau of Saint-Emilion and cover 30 hectares of limestone, clay and sandy soils. The vineyard is planted with 63% Merlot, 28% Cabernet Franc, 7% Cabernet Sauvignon and 2% Malbec, with an average vine age of 30 years and a planting density of 8,000 vines per hectare. Château Soutar continues the traditional viticultural techniques, respecting the natural terroir of the vineyards and not interfering too much with the vines. For example, the vines are pruned in advance, thus simplifying the Green Harvest process and avoiding additional stress on the vines. Once the grapes have ripened, they are hand-picked by the workers and taken to the chiller, where they are transported to the cellar the following day. In the cellar, the grapes are vibrated and de-stemmed to select the best quality grapes for the wine. The grapes are then placed in small containers and transported by rail to stainless steel tanks and oak barrels for a cold maceration of about 5 days and an alcoholic fermentation of about 10 days. Malolactic fermentation takes place partly in stainless steel tanks and the rest in oak barrels. The finished fermentation is aged for 18 months in French oak barrels, of which 60% are new. Finally, the wine is carefully blended by an oenological consultant to produce a wine with complex and attractive flavours. Typically, 70% of the wine is blended into the main label and the other 30% into the secondary label. The Chateau Soutard, Saint-Emilion Grand Cru Classe, France is the main wine of the estate. With aromas of black fruit, firm tannins and a rounded palate, this wine has been favoured by a host of wine critics and reviewers. For example, the 2018 vintage was awarded 93-95 points by the Robert Parker Team.
