Wine Advisor
Soutard 2020
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Description
Tasting notes
Reviewed by: William Kelley
The 2020 Soutard marks another step up for this revitalized property, which is now profiting as recently replanted blocks on prime terroirs come into production. Offering up aromas of dark berries, plums, rose petals, bay leaf and orange zest, it's medium to full-bodied, layered and concentrated, with terrific depth at the core, polished tannins and a long, chalky finish. What's more, it likely only hints at what's to come.
Reviewed by: Lisa Perrotti-Brown
Deep purple-black colored, the 2020 Soutard opens with the most gorgeous perfume of rose petals, lavender, kirsch and raspberry leaves, followed by a core of preserved plums and ripe blackberries, plus emerging suggestions of clove oil and mandarin peel. The medium to full-bodied palate is softly textured and irresistibly seductive, featuring layer upon layer of perfumed red and black fruits and fantastic tension, finishing long, lifted and satisfyingly spicy.
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.
