Learn everything about Chateau Adaugusta St. Emilion with wine tasting notes and wine with food pairing tips. Learn the best vintages, wine ratings, a history of the property, information on the vineyard, terroir, and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Adaugusta History, Overview
Chateau Adaugusta was created in 2006 when the Right Bank vineyard was purchased by Gerard Canuel and Catherine Canuel. One of their first moves after buying the property for the Canuel family was to hire Hubert de Bouard of Chateau Angelus to consult on both the vineyard management and with the winemaking.
The name of the chateau, Adaugusta, is of Latin origin. Chateau Adaugusta can be loosely translated to something that can reach great heights with an even greater effort.
Chateau Adaugusta Vineyards, Terroir, Grapes, Winemaking
The small, 1.4-hectare, Saint Emilion vineyard of Chateau Adaugusta is planted to 75% Merlot and 25% Cabernet Franc. The vines are old. They are on average, close to 40 years of age, which is very respectable.
The terroir is clay and limestone. This is quite typical of that which you can often find in St. Emilion and in other parts of the Right Bank. The vine density is 5,500 vines per hectare.
To produce the wine of Chateau Adagusta, the wine is vinified in small, temperature-controlled, stainless steel tanks. Malolactic fermentation takes place in barrels. The wine is aged in 50% new, French oak barrels for an average of 14 months before bottling.
But both the amount of new, French oak and the length of the aging can vary. depending on the character and quality of the vintage.
The best vintages of Chateau Adaugusta are: 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2010, 2009 and 2005.
The production is as you would expect from such a small vineyard limited. In fact, there are only 450 cases of wine produced here in each vintage. There is a second wine, Cypres d’Adaugusta.
When to Drink Chateau Adaugusta, Anticipated Maturity, Decanting Time
Chateau Adaugusta can be enjoyed on the young side. The wine is usually better with just a few years of bottle age. Of course, that can vary slightly, depending on the vintage.
Adaugusta is usually best enjoyed in the first 10-12 years of life. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Chateau Adaugusta Serving with Wine and Food Pairings
Chateau Adaugusta is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Adaugusta is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.
Chateau Adaugusta is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Château Adaugusta Wine Tasting Notes
11 Vintages 15,983 Views Sort by Vintage-Rating
|2021||Château Adaugusta (St. Émilion Grand Cru)|
Peppery red fruits, espresso, cocoa, licorice and underbrush show up in the nose. Medium-bodied, soft, forward and juicy, the energetic finish delivers sweet, red plums and a touch of spice. Drink from 2023-2034. 88-90
435 Views Tasted May 20, 2022
|2020||Château Adaugusta (St. Émilion Grand Cru)|
Flowers, licorice, herbs and red berries create the core of this wine. Forward, soft and already approachable, this easy to drink, medium-bodied charmer should be fun to taste on release and over its first decade of life. 87-89 Pts
795 Views Tasted May 20, 2021
|2019||Château Adaugusta (St. Émilion Grand Cru)|
Wet, smoky earth, thyme and plums get everything off to a good start. On the palate the wine is medium-bodied, soft, round and fruity. You can enjoy this on release. Drink from 2022-2031.
475 Views Tasted Mar 29, 2022
|2018||Château Adaugusta (St. Émilion Grand Cru)|
Medium-bodied, round, soft, forward red fruits with a light hint of herbs, licorice and cocoa. You can enjoy this on release and over the following 7-10 years.
451 Views Tasted Mar 9, 2021
Fruity, medium-bodied, soft, easy-drinking, round-textured expression of earth, licorice and cherries, which will be charming on release. 88-90 Pts
1,211 Views Tasted Apr 19, 2019
|2016||Château Adaugusta (St. Émilion Grand Cru)|
Round, soft, polished fruits are accompanied by licorice and juicy, sweet, red plums in the medium bodied, energetic finish.
1,706 Views Tasted Sep 21, 2019
Lush, polished fruits, silky tannins, sweet, ripe juicy plums and cherries from start to finish – and all for a very fair price!
1,189 Views Tasted Apr 29, 2017
|2015||Château Adaugusta (St. Émilion Grand Cru)|
Medium-bodied, soft, gentle textured tannins with sweet, cherries from start to finish. This will be at its best over the next 5-7 years.
1,567 Views Tasted May 21, 2018
Fresh, soft, ripe, forward, medium-bodied with easy-to-find charms and silky tannins, this wine is all about the sweet, black raspberry, plum finish.
1,182 Views Tasted Apr 29, 2016
|2014||Château Adaugusta (St. Émilion Grand Cru)|
Crowd pleasing in style, this wine is forward, easy drinking, fruity and uncomplicated. 84-86 Pts
1,348 Views Tasted Apr 27, 2015
|2013||Château Adaugusta (St. Émilion Grand Cru)|
Light in color and medium bodied with a light cherry core, this wine should be consumed young. 84-86 Pts
1,169 Views Tasted Apr 28, 2014
|2011||Château Adaugusta (St. Émilion Grand Cru)|
From a typical mix of 8% Merlot and 20% Cabernet Franc and with a dark hue, the wine offers a fun, easy-to-like and plush black cherry and chocolate personality. 87-88 Pts
1,405 Views Tasted Apr 24, 2012
|2010||Château Adaugusta (St. Émilion Grand Cru)|
Adaugusta 80% Merlot and 20% Cabernet Franc from vines that average 40 year of age produced a medium bodied wine with jammy blackberries, fennel and a soft kirsch finish. 86-88 Pts
2,129 Views Tasted Apr 22, 2011
|2009||Château Adaugusta (St. Émilion Grand Cru)|
Medium-bodied, easy drinking, earthy, tobacco and plum filled, soft for current consumption.
921 Views Tasted Feb 10, 2019