2013 Château Grand Corbin

Château Grand Corbin lies in the north-west of Saint-Émilion, close to the boundary with Pomerol. This part of the appellation is removed from the famous limestone plateau around the medieval town. Its identity comes instead from light sands and siliceous material over beds of blue clay, a combination that favours Merlot while retaining freshness and structural depth.

The label carries two related but different terms. Saint-Émilion Grand Cru is the appellation, governed by stricter production rules than basic Saint-Émilion. Grand Cru Classé is an additional official ranking of the estate within the periodically revised Saint-Émilion classification. Grand Corbin holds this classified status; it is not merely using the word Grand Cru as part of the appellation.

The final 2013 blend is 80% Merlot, 16% Cabernet Franc and 4% Cabernet Sauvignon. Merlot leads with plum, cherry and a rounded mid-palate; Cabernet Franc contributes perfume, freshness and herbal detail; Cabernet Sauvignon supplies a small but useful element of structure.

The grapes were harvested by hand and sorted both before and after destemming. Fermentation took place in wooden and cement vats, followed by 12 months in French oak barrels, 50% of them new. The measured élevage supported the fruit and tannins of a delicate vintage rather than attempting to force unnecessary weight.

In the glass, the 2013 shows developed ruby-garnet colour. Aromas of red plum, black cherry and blackcurrant are joined by dried violet, olive, cedar, tobacco, hazelnut and forest floor. The palate is medium-bodied and supple, with mature fruit, resolved tannins and a fresh, savoury finish.

Now entering full maturity, Grand Corbin 2013 offers the secondary complexity that makes properly aged Right Bank Bordeaux distinctive. It should be handled carefully, stood upright before opening and decanted shortly before serving to remove sediment without losing its more delicate aromas.

Roast beef, lamb cutlets, slow-cooked beef cheek, delicate duck preparations such as cassoulets, aged cheese platters.

Serve: 16–18 °C
Drink: 2020-2035