| Region of Production: | Saint-Émilion AOP |
| Winery Location: | Saint-Émilion |
| Year Established: | 1782 |
| Classification: | Premier Grand Cru Classé A |
Vineyard Holdings
29 ha
- 50% Merlot
- 47% Cabernet Franc
- 3% Cabernet Sauvignon
Top Wines Produced & Inaugural Vintages
- Château Angélus, Saint-Émilion Grand Cru: Grand vin. 62% Merlot, 38% Cabernet Franc (2015 vintage). Fermented in stainless steel, concrete, and wood vats. Aged in 100% new oak for 18 to 24 months.
- Le Carillon de l’Angélus, Saint-Émilion Grand Cru: Second wine. Vinified from parcels not classified as premier grand cru classé Inaugural vintage 1987.
- 3 d’Angélus, Saint-Émilion Grand Cru: Third wine. Aged entirely in used oak, and meant for early consumption. Inaugural vintage 2007.
Average Total Production
- 140,000 bottles
Summary
Château Angélus has been in the possession of the de Boüard family since 1782. Jean de Boüard de Laforest first acquired vines in Saint-Émilion that year, and his daughter Catherine established her home on what was then called Château Mazerat. In 1909, her descendent Maurice de Boüard inherited the property, and in 1921, he expanded the vineyards, including a three-hectare parcel he called L’Angélus. The vineyard forms an amphitheater beneath three churches, whose angelus bells give the estate its name. Maurice’s two sons combined L’Angélus with Mazerat to create the estate known today.
In 1988, Hubert de Boüard took control of the estate from his father and began to implement several new viticultural and vinification practices, many inspired by Burgundy. These included the use of a sorting table, green harvest, whole berry fermentation, malolactic fermentation in barrel, separating lots by parcel, and aging on fine lees – standard today but not at the time. He also dropped the “L” to rebrand as Angélus, propelling the estate to the top of alphabetical listings. Angélus was elevated to premier grand cru classé B status in 1996 and finally A status in 2012. Stéphanie de Boüard-Rivoal and Thierry Grenié de Boüard, Hubert’s daughter and nephew, help run the estate today, and Michel Rolland consults.
Style & Vinification Techniques
Angélus is notable for its high percentage of Cabernet Franc, planted in more gravelly sectors of the vineyard. The destemmed, optically sorted berries are fermented whole in a combination of stainless steel, concrete, and wood vats. The wine proceeds to malolactic fermentation in 100% new barrels, where it ages for several months on its fine lees, before racking and bottling after 18 to 24 months.
Producer Website: Château Angélus