1955 Château Ausone St. Émilion Grand Cru Bordeaux France Wine Tasting Note
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1955
Château Ausone (St. Émilion Grand Cru)
Now we're talking. Served double blind, this beauty displayed a mineral driven nose, complicated by cherry pipe tobacco, cedar wood, cigar box and hints of cherry blossoms in the nose. Full bodied, spicy sensuous, there is a lot to like about this wine 4,076 Views Tasted May 7, 2015WOW! What a treat and a surprise to taste. Served blind, I was sure this was decades younger due to its fresh fruit, aromatics and palate presence. Packed with ripe, jamy berries, minerality and smoky, tobacco scents, the wine was rich, plush, long and silky. 5,793 Views Tasted Oct 16, 2012 |
When to Drink Chateau Ausone, Anticipated Maturity, Decanting Time
Chateau Ausone is much better with at least 15 - 20 years of aging in good vintages. Young vintages can be decanted for 4 hours or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Ausone offers its best drinking and should reach peak maturity between 20-50 years of age after the vintage.
Serving Chateau Ausone with Wine and Food Pairings
Chateau Ausone is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Ausone is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Ausone is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.