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Saint-Émilion
Bordeaux · Right Bank, Libournais, France
redDeep ruby
Rounder and plummier than the Left Bank, with Cabernet Franc's herbal lift and limestone freshness.
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Line up two to four wines the way you'd say them. The guide covers 127 appellations and styles, and spelling doesn't need to be perfect.
Saint-Émilion and Pomerol side by side: structure on the WSET scale, grapes, aromas, drinking window, typical UK price and what to eat with each.
Rounder and plummier than the Left Bank, with Cabernet Franc's herbal lift and limestone freshness.
Opulent and velvety: the plushest, most fleshy expression of Merlot in Bordeaux.
The shape of each wine, then each measure on the WSET scale.
These are close in structure; the differences are mostly in grape, aroma and place.
Saint-Émilion: Merlot-led (about 60–70%) with Cabernet Franc, some Cabernet Sauvignon
Pomerol: Merlot-dominant (often 70–100%), with Cabernet Franc
| Saint-Émilion | Pomerol | |
|---|---|---|
| Grapes | Merlot-led (about 60–70%) with Cabernet Franc, some Cabernet Sauvignon | Merlot-dominant (often 70–100%), with Cabernet Franc |
| Climate | Maritime with more continental influence than the Médoc | Maritime with continental influence |
| Soil | Limestone plateau, clay-limestone slopes, sand and gravel below | Clay and gravel; iron-rich blue clay at the heart of the plateau |
| Classification | Saint-Émilion Classification, revised roughly every ten years; Premier Grand Cru Classé A at the top | No official classification; tiny family estates |
| Drinking window | 8–25 years | 8–30 years |
| Typical price | £20–£150 (top estates far more) | £40–£300 (Pétrus and Le Pin in the thousands) |
| Food | Duck breast, lamb, roast vegetables | Beef fillet, truffle dishes, roast game birds |
| Producers to know | Château Figeac, Château Pavie, Château Canon | Pétrus, Vieux Château Certan, Château L'Évangile |