Since being purchased by Bordeaux's well-known aircraft manufacturer, Dassault has gone fromstrength to strength. The fruit-forward, supple-textured 2004 offers abundant amounts of plum, black currant, and cherry fruit, medium body, silky tannin, low acidity, and an undeniably charming, sensual style. Drink it over the next decade. Drink 2007-2017
A deep ruby/purple color is accompanied by copious quantities of cherry and cranberry fruit interwoven with flower, spice box, and herb notes. Enjoy this medium-bodied, soft St.-Emilion during its first 7-8 years of life. Drink 2006-2014
Very blueish purple and very deep. Inky and slightly burnt on the nose with a rather herbaceous component. Full, broad spread of black fruits on the front palate then very inky tannins. Not in balance. Nasty tannic grip on the finish and a hole in the middle. The rasping tannins lack freshness. A lot of work with oak here, it seems. Painful to taste. Drink 2012-2019
South of Pomerol lies the medieval, perched village of St Emilion. Surrounding St Emilion are vines that produce round, rich and often hedonistic wines. Despite a myriad of soil types, two main ones dominate - the gravelly, limestone slopes that delve down to the valley from the plateau and the valley itself which is comprised of limestone, gravel, clay and sand. Despite St Emilion's popularity today, it was not until the 1980s to early 1990s that attention was brought to this region. Robert Parker, the famous wine critic, began reviewing their Merlot-dominated wines and giving them hefty scores. The rest is history as they say. Similar to the Médoc, there is a classification system in place which dates from 1955 and outlines several levels of quality. These include its regional appellation of St Emilion, St Emilion Grand Cru, St Emilion Grand Cru Classé and St Emilion Premier Grand Cru Classé, which is further divided into "A" (Ausone and Cheval Blanc) and "B" (including Angélus, Canon, Figeac and a handful of others). To ensure better accuracy, the classification is redone every 10 years enabling certain châteaux to be upgraded or downgraded depending on on the quality of their more recent vintages.