Château Villemaurine 2023
En Primeur Wines – delivery in early 2026
Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
J. Suckling
Vinous - A. Galloni
The Wine Independent
Alexandre Ma
Vinous Neal MartinDescription
Characteristics and tasting tips for Château Villemaurine 2023
Tasting
Nose
Opening with notes of red fruits, the nose exhales savoury spicy fragrances as it aerates.
Palate
A broad and silky attack precedes a palate whose liveliness and balance stretch to a saline and fruity finish.
A fresh and complex red wine from Saint-Émilion
The estate
The first traces of Villemaurine date back to the Moorish era as the place was named "Ville Maure". Château Villemaurine now belongs to the Lefèvre family, owners of several châteaux including Château Sansonnet.
The 2023 vintage is the third produced by this family at the head of the estate who, wishing to preserve the identity of this cru, choose to evolve the ageing to reduce the woodiness and give more room to the fruit and the aromatic of this Grand Cru Classé exuding the finesse of its extraordinary terroir.
The vineyard
Superbly located in the heart of the village of Saint-Émilion, the vineyard of Château Villemaurine extends over 8 hectares of vines, 6 hectares of which are in production. The vines, averaging 35 years old, are planted on clay-limestone soils resting on the famous asteriated limestone. Château Villemaurine is HVE 3 certified.
The vintage
If the beginning of the year is marked by an early and homogeneous bud break, just like the flowering, the warm and humid spring conditions lead to a high mildew pressure controlled thanks to the know-how of the teams. The relative heat of the early summer is offset by high temperatures at the end of August promoting good berry maturity. Harvested according to maturity, the grapes are of high quality.
Vinification and ageing
Manual harvesting in crates, double vibrating sorting table, manual and densimetric sorting, then gravity-fed vatting. Vinification accompanied by pumping over and punching down, then malolactic fermentation in thermo-regulated stainless steel vats. The wine is aged for 16 months in French oak barrels (70% new) and in vats.
Blend
Merlot (70%)
Cabernet Franc (30%).
