Learn everything about Chateau Chateau Edmus 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
Chateau Edmus takes its name from the founder of the estate, Philip Edmunson, an American businessman, who obtained the Right Bank vineyard in 2007 with his business partner, Eric Remus.
After purchasing the vineyard, their next move was to hire the noted wine consultant, Stephane Derenoncourt to help with vineyard management and wine making, before starting a renovation of the property and vineyards. 2007 marked the official debut of Chateau Edmus. However, 2008 was the first year when the owners were able to exercise full control.
Chateau Edmus St. Emilion Vineyards, Terroir, Grapes, Winemaking
On average, the vines are maintained at a respectable 35 years of age. The Right Bank vineyard is planted to a vine density of 5,200 vines per hectare. At Chateau Edmus, they strive to be as green as possible and practice sustainable farming when they can, without the use of weed killing chemicals or chemical fertilizers of any kind.
The wine of Chateau Edmus is whole berry fermented in 5 temperature controlled, concrete vats of various sizes, which allow for parcel by parcel vinification.
Chateau Edmus is then aged in 60% new, French oak barrels for between 14 to 16 months before bottling. The time in barrel and the amount of new oak varies on the character of the vintage. The annual production of Chateau Edmus ranges from 5,000 to 7,000 cases of wine, depending on the vintage.
When to Drink Chateau Edmus, Anticipated Maturity, Decanting Time
Chateau Edmus is better with at least 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. Chateau Edmus is best enjoyed in the first 4-12 years of life.
Young vintages can be decanted for up to 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.
Serving Chateau Edmus with Wine, Food and Pairing Tips
Chateau Edmus is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Edmus is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Chateau Edmus is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château Edmus Wine Tasting Notes
12 Vintages 17,861 Views Sort by Vintage-Rating
|2019||Château Edmus (St. Émilion Grand Cru)|
Elegant, soft, forward, fruity, medium-bodied, sweet and juicy red fruits from start to finish here with a slight herbal quality in the finish. This should provide easy drinking pleasure on release. 88-90 Pts
1,534 Views Tasted Jun 16, 2020
|2018||Château Edmus (St. Émilion Grand Cru)|
Medium bodied and forward with soft textures and an herbal edge to the sweet red fruits, this will be at its best in the first decade of life. 86-88 Pts
1,113 Views Tasted Apr 19, 2019
|2017||Château Edmus (St. Émilion Grand Cru)|
Medium bodied, floral and silky, the wine is fresh, ripe and dominated by its sweet, earthy, red cherry focus. This will be at its best in the first decade of life.
1,093 Views Tasted Apr 26, 2018
|2016||Château Edmus (St. Émilion Grand Cru)|
Forward, elegant and fresh, with a floral note that adds to the medium-bodied, sweet and juicy red fruits. This will provide easy drinking pleasure on release.
1,413 Views Tasted Sep 21, 2019
An elegant, early drinking charmer with an open, ripe, sweet, fresh cherry and thyme character, this wine will provide easy drinking and medium bodied pleasure.
779 Views Tasted Apr 29, 2017
|2015||Château Edmus (St. Émilion Grand Cru)|
A medium-bodied, floral-tinged wine with elegant, sweet, dark red fruits, soft textures and a fruity finish.
1,023 Views Tasted Apr 29, 2016
|2014||Château Edmus (St. Émilion Grand Cru)|
A medium-bodied wine boasting light, fresh red fruits, this vintage will be best on the young side. 84-87 Pts
1,330 Views Tasted Apr 27, 2015
|2013||Château Edmus (St. Émilion Grand Cru)|
Sweet black raspberries are in this easy-drinking, forward style. 86-88 Pts
1,226 Views Tasted Apr 28, 2014
|2012||Château Edmus (St. Émilion Grand Cru)|
80% Merlot and 20% Cabernet Franc produced a medium bodied, soft wine a black cherry filled finish. 87-89 Pts
972 Views Tasted Apr 26, 2013
|2011||Château Edmus (St. Émilion Grand Cru)|
Previously, the wine was produced from a 5.8-hectare plot, yet as of the 2011 Bordeaux vintage, the fruit comes from a mere 3 hectares, allowing more Cabernet Franc in the blend. With silky textures, jammy raspberries, licorice, coffee and citrus, ther wine ends with a supple, fresh cherry griotte finish. 90-91 Pts
983 Views Tasted Apr 24, 2012
|2010||Château Edmus (St. Émilion Grand Cru)|
Edmus Produced from an assemblage of 85% Merlot and the rest Cabernet Franc, with vines that average 40 years of age, the wine reached 14% alcohol. Licorice and blackberry aromas, medium body and a light red and black fruit finish. 87-88 Pts
1,386 Views Tasted Apr 22, 2011
|2009||Château Edmus (St. Émilion Grand Cru)|
Stone, licorice and red with black fruits open this medium bodied, soft textured St. Emilion wine. This easy to like Bordeaux wine will award pleasure early.
1,591 Views Tasted Jul 16, 2011
|2007||Château Edmus (St. Émilion Grand Cru)|
This new St. Emilion property takes its name from the two American owners. Philip Edmundson and Eric Remus who purchased the estate in 2007. Produced from 85% Merlot and 15% Cabernet Franc, the wine offers scents of dusty cherries, herbs, licorice and earth. Medium bodied, with dusty tannins, the wine finishes with cassis, plum and tart cherries. Stephane Derenoncourt has been brought in to consult, which means the new owners are serious about improving the wine. 2007 was their debut vintage.
3,418 Views Tasted Jan 3, 2011