Chateau Saintayme Saint Emilion 2018 - Bottle Shop of Spring Lake
Chateau Saintayme Saint Emilion 2018
SKU: 01898

Chateau Saintayme Saint Emilion 2018

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750ml
$27.99

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Category Red Wine
Varietal
Region France, Bordeaux, St. Emilion
Brand Chateau Saintayme
Alcohol/vol 14.5%
Saintayme in Saint Emilion is managed by the quality-driven Denis Durantou, who is best known for producing one of the best wines in the Pomerol appellation with Chateau L'Eglise Clinet.  Denis Durantou has continued expanding his holdings in the Right Bank over the past few years in Saint Emilion, Lalande de Pomerol and Cotes de Bordeaux. With Saintayme, the vines are not technically owned by the Durantou family, but the vineyard is on a long term leasing arrangement. 
The 9 hectare vineyard of Saintayme is planted to almost 100% Merlot. There is also a small percentage of Cabernet Franc planted here. Located in the increasingly popular commune of Saint Etienne de Lisse, here you find the cooler soils of that sector are also the home for Valandraud and Chateau Fleur Cardinale. The vineyard of Saintayme is in 1 single parcel.  The terroir is limestone, clay and gravel soils, similar to what you find at many top Saint Emilion vineyards. On average, the vineyard is planted to a vine density of 6,000 vines per hectare. The vines are old at close to 35 years of age. 

The wine of Saintayme is produced by the same technical team that makes all the wines for Denis Durantou. The wine is vinified in small, temperature controlled, stainless steel vats.  Malolactic fermentation takes place in stainless steel vats. According to Denis Durantou, the reason is for better control of the yeast and bacteria. aged in 30% new, French oak, barrels for an average of 14 months.  The production here averages close to 3,500 cases per vintage. Saintayme is a new project for Denis Durantou. Currently, the wine sells for a song, making it one of the better value Right Bank wines from this increasingly expensive region. 

Chateau Saintayme is better with at least 3-5 years of bottle age. Of course that can vary slightly, depending on the vintage.  Chateau Saintayme is best enjoyed in the first 4-12 years of life. Young vintages can be decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Saintayme is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Saintayme is also good when matched with aged cheeses and charcuterie. 




Jeb Dunnuck
  • jd92

From the team of Denis Durantou, the 2018 Saintayme (100% Merlot brought up in 30% new oak) is a total charmer that savvy readers should snatch up. Offering full-bodied notes of black raspberries, kirsch, and spice box, it has silky tannins, a terrific sense of elegance and purity, and outstanding length. Drink it on release and over the following decade. 90-92

May 1, 2019
Vinous
  • v92

Denis Durantou's 2018 Saintayme is especially fine in 2018. Bright, floral and energetic, Saintayme really shines. In fact, I can't remember a recent vintage with this much finesse. The tannins need time to soften, but there is plenty of radiant fruit waiting to emerge. I won't be surprised if the finished wine is even better than this note suggests. Tasted two times. 89-92

Antonio Galloni, April 2019
Wine Spectator
  • ws92

Lively, featuring raspberry and red currant notes stretching out, with light floral and singed apple wood accents. 89-92

James Molesworth, 2019
Wine Advocate
  • wa91

Produced by Denis Durantou of Château L'Eglise Clinet, the 2018 Saintayme is made of 100% Merlot with 30% new oak and 14.5% alcohol. Deep garnet-purple colored, it bursts from the glass with plum preserves, crushed blackberries and chocolate-covered cherries with hints of lavender, unsmoked cigar and fragrant earth. Medium to full-bodied, the palate reveals beautiful freshness and elegance with soft tannins and loads of mineral sparks on the finish. 89-91

Lisa Perrotti-Brown, April 23, 2019

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