From stone street wine. Purty good. — 5 days ago
Dark red/black cherry and blue fruit. Tarragon/liquorice floral character. Cracked black pepper. Whiff of Dr. Pepper. Smokey And smoked meatiness!! Ample but beautifully supple tannins. Complexity on the nose and palate. Medium length finish. Paired this with a bacon burger with cheese and caramelized onions. I want to live in my wine glass. Drank at Walnut Street Café in Philadelphia. — 2 days ago
This is a go too but harder to find. One of the best in my opinion — 11 days ago
Maple’s, Spring Street Vineyard, Napa — 11 days ago
2015 in a 750ml bottle. A little disappointed; expected a bigger, fuller wine, for the price. This was slightly sweet initially and finished light. Have had quite a few various vintages in the past and this was the lightest and sweetest. We will not turn away from the “Black Chicken”, but will skip buying any more of this vintage. Tried with four different types of pizza on the 18th of June, 2018. — 6 days ago
This wine out of magnum is just silly good with a Ribeye. Such a treat to drink old Bordeaux’s out of large formats. This was a recent purchase that was recently imported directly from the Chateau.
On the nose, leaner and slightly baked fruits with some funk. Ripe; blackberries, dark cherries, cherries, strawberries, hues of blueberries. Liqueur notes, cedar, tobacco, limestone, dry clay, used leather, dry stone, underbrush, light vanilla & clove and fresh & dry, bright red and dry dark florals.
The palate is medium with 85% resolved tannins. It beautiful, ripe & rich. It was an even tug of war between the wine & Ribeye. The fruits are ripe & slightly baked. Blackberries, dark cherries, plum, cherries, strawberries, hues of blueberries, rhubarb and dates/figs & raspberries. Liqueur notes, touch of Cognac, cola, cedar, tobacco, powdery limestone, dry clay, used leather, dry stones, crushed rocks, graphite, underbrush, light vanilla & clove, dark spice with heat and fresh & dry, bright red and dry dark florals. The acidity is wonderful. The long, well balanced is rich, ripe and lasts two-minutes.
Photos of; Chateau Soutard, their barrel room, dining room and a sunset view from the Chateau.
Producer notes and history...Chateau Soutard is one of the oldest estates in the Right Bank as it dates all the way back to 1513. Back then, the estate was a farm and mill. This was well before Soutard starting making Bordeaux wine. Chateau Soutard started to gain attention as a Saint Emilion vineyard in the middle of the 18th century.
It was during those early days that Chateau Soutard first began planting vineyards in rows. While it’s natural today, 300 years ago, it was not common on the Right Bank.
Chateau Soutard is one the largest and regal Chateaux’s in Saint Emilion. In fact, its one of the best Chateaux’s in the Medoc!
During the 20th century, Chateau Soutard was owned by the de Bogeron family. The de Bogeron family managed Chateau Soutard from 1890 until 2006. In 2006, Chateau Soutard went from being a family owned estate, to part of a large corporation when it was purchased by La Mondiale, the French insurance company. La Mondiale already owned other Chateaux’s in Bordeaux, Chateau Larmande and Chateau Grand Faurie.
La Mondiale began bringing the Estate up to date with a massive construction project. Until 2014, Chateau Soutard was managed by Claire Thomas Chenard with the help of world renown consultant Michel Rolland. With the addition of Michel, Claire Thomas Chenard is no longer with the estate.
The 30 hectare St. Emilion vineyard of Chateau Soutard is planted to 63% Merlot, 28% Cabernet Franc, 7% Cabernet Sauvignon and 2% Malbec. The vineyard has a terroir of limestone, clay and sandy soils with gentle hillside slopes on their best terroir.
The top soil is thin, before reaching hard limestone soil just before the surface.
The vines are on average, 35 years of age. The vineyard is planted to a vine density of 6,500 vines per hectare.
The wine is vinified in new stainless steel vats of various sizes. The wine is aged in an average of 60% new, French oak barrels for 18 months.
They also make a 2nd wine, Jardins de Soutard. In total, the Chateau makes about 7,000 cases of wine.
— 16 days ago
This 18th bottling was perfect. Smooth front to back with cherry and plum fruit. — 12 days ago
Drank after a street art tour on the steps of the Sacre Cour. Fruity and refreshing. — 6 days ago
You should want to try this. If you are a casual wine imbiber, you may have never had anything like this. First, great bottle and label, do not use chill this too much. I enjoyed this at 64-65 degrees or warmer, but not as much closer to 55 degrees. Fizzy, but less after as it opened. Juicy fruit — raspberry, stone fruits — plum and cherries , strawberries, but distinct tannin when chilled. Tannin disappears as it warms. You’ll be disappointed when the bottle is empty. G. D. Vajra makes lovely wines. Meant to mimic wines of the 18th century. — 16 days ago