Learn everything about Clos de Bouard Montagne St. Emilion with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Clos de Bouard History, Overvieww
Clos de Bouard is the new project for Coralie de Bouard and her husband Loic Maillet. When Loic Maillet is not busy with Clos de Bouard, he is also a negociant at LA Vintage. Coralie de Bouard is quite experienced in the wine world. Coralie de Bouard comes from a wine family.
Her father is Hubert de Bouard of Chateau Angelus. However, Coralie also owns another property, La Fleur de Bouard in the Lalande de Pomerol appellation, which she has been managing since 2012. 2016 is the debut vintage for Chateau Clos de Bouard.
Clos de Bouard, was previously known as Tour Musset. The property was purchased in late 2016 from Castel Freres. Located in the western part of the appellation, it is not far from the Saint Christophe des Bardes commune in St. Emilion. They have good neighbors. They are not far from Croix de Labrie, Fleur Cardinale, Fombrauge, Rocheyron, Troplong Mondot and Valandraud.
Clos de Bouard Vineyards, Terroir, Grapes, Winemaking
The Right Bank vineyard of Clos de Bouard is planted to 66% Merlot, 24% Cabernet Franc and 10% Cabernet Sauvignon. Located in the St. Emilion satellite appellation of Montagne Saint Emilion, with 30 hectares of vines.
The vineyard has a hillside terroir of clay and limestone soils. The vines are old as they are on average, 35 years of age. However, they also have very old vines that range from 60 to 70 years of age.
To produce the wine of Clos de Bouard, after a prefermentation cold soak that ranges in temperature from 8 degrees Celsius to 10 degrees Celsius, the grapes are vinified in traditional cement vats on a parcel by parcel basis.
A portion of the produced will be vinified in barrel. Malolactic fermentation takes place in French oak barrels. The wine is then aged in 50% new, French oak barrels for 18 to 24 months before bottling.
There are 2 second wines, Dame de Bouard and Musset de Bouard. The average annual production will be close to 12,500 cases of wine per vintage.
When to Drink Clos de Bouard, Anticipated Maturity, Decanting Time
Clos de Bouard is much better with at least 2-4 years of aging in good vintages. Young vintages can be decanted for 1 hour or so. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Clos de Bouard offers its best drinking and should reach peak maturity between 3-12 years of age after the vintage.
Serving Clos de Bouard with Wine, Food, Pairing Tips
Clos de Bouard is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Clos de Bouard is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Clos de Bouard is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Clos de Boüard Wine Tasting Notes
6 Vintages 9,011 Views Sort by Vintage-Rating
|2018||Clos de Boüard (Montagne-St. Émilion)|
Black plums, licorice, smoke, espresso and chocolate are easily discerned. On the palate, the wine is lush, polished, round and silky. The fruits are ripe, the tannins are polished and the finish mixes dark red fruits with cocoa, licorice, smoke and spice. This is only the second vintage for Coralie de Bouard, who was not able to produce a wine in 2017, due to difficult weather conditions. The wine is a blend of 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon. 92-94 Pts
858 Views Tasted Apr 19, 2019
|2018||Clos de Boüard La Dame de Boüard (Montagne-St. Émilion)|
Fresh, bright fruits, chocolate and licorice work together perfectly in this forward, open, already easy to drink, medium-bodied, plummy wine. The second wine of Clos de Bouard was produced from 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon. 89-91 Pts
1,412 Views Tasted Apr 19, 2019
|2017||Clos de Boüard (Montagne-St. Émilion)|
Gracefully forward, subdued yet seductive, prepare for gradations of chocolate-covered plums, mint and licorice from start to finish. The wine will blossom on your palate and finish with a warm blast of cocoa and plum. Due the frost only 20% of the typical volume was produced.
1,079 Views Tasted Apr 26, 2018
|2017||Le Dame de Boüard (Montagne-St. Émilion)|
On the bright side of the Merlot range, the perfectly juicy red plums offer a hint of citrus and chocolate-mint to get things going. Medium bodied and subtle with handmade chocolate-covered cherries on the palate, this second wine of Clos de Bouard was produced from 100% Merlot and will be great in its near term youth.
1,068 Views Tasted Apr 26, 2018
|2016||Clos de Boüard (Montagne-St. Émilion)|
Black raspberries, licorice, herbs, plum, espresso and mint exude from the glass with little effort. From there, you move to the elegant, sensuous, silky palate with all that gorgeous, ripe, plum, cherry, smoke and herbs. The wine feels great on your palate from start to finish. The debut vintage from Coralie de Bouard is a wine that deserves to be tasted.
440 Views Tasted Sep 21, 2019
The first vintage for the young Coralie de Bouard, who also owns La Fleur de Bouard in Lalande de Pomerol. The wine is deep in color with purple accents. The nose offers suggestions of flowers, black raspberries, plum and licorice. On the palate, the soft, silky textured, lush styled wine offers sweet, ripe, berries with freshness and the perfect hint dark chocolate in the end note. The wine was produced from a blend of 85% Merlot, 11% Cabernet Franc and 5% Cabernet Sauvignon. This is a great first effort.
1,840 Views Tasted Apr 18, 2017
|2016||Le Dame de Boüard (Montagne-St. Émilion)|
Medium bodied, soft, silky and fresh, the wine is perfect for early, supple, drinking pleasure with all its charming, plummy fruit.
2,314 Views Tasted Apr 29, 2017