Learn everything about Chateau La Voute 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 La Voute History, Overview
The modern era for Chateau La Voute starts in 1993 when the Right Bank estate was purchased by
Gaetan Moreau. 10 years after getting his feet wet as a vigneron, the estate underwent a multi-year, complete renovation of the property, cellars and chateau, modernizing the chateau. They also brought in the team of Michel Rolland.
Chateau La Voute Vineyards, Terroir, Grapes, Winemaking
The diminutive 2.27 hectare vineyard of Chateau La Voute is planted to 100% Merlot. Located due east of the Saint Emilion village, in the commune of Saint-Etienne-de-Lisse, the vineyard is situated not far from Chateau Fleur Cardinale, Chateau Fombrauge and Valandraud. The terroir is clay and limestone soils. They have old vines. On average, the vines are maintained at 45 years of age.
To produce the wine of Chateau La Voute, vinification takes place in tank. Malolactic fermentation takes place in new, French oak barrels. The wine is then aged in 100% new, French oak barrels for between 14 to 16 months. The amount of aging varies due to the style and character of the vintage.
The best vintages of Chateau La Voute are: 2019, 2018, 2017, 2016 and 2015.
The production of Chateau La Voute is quite small, averaging just about 600 cases of wine per vintage. There is a second wine, The Keystone.
When to Drink Chateau La Voute, Anticipated Maturity, Decanting Time
Chateau La Voute is better with at least 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage.
Chateau La Voute is best enjoyed in the first 5-17 years of life. Young vintages can be decanted for about 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.
Serving Chateau La Voute with Wine, Food and Pairing Tips
Chateau La Voute is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau La Voute is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau La Voute is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château La Voute Wine Tasting Notes
4 Vintages 8,005 Views Sort by Vintage-Rating
|2019||Château La Voute (St. Émilion Grand Cru)|
Dark in hue, with a swirl or two, you run into smoke, licorice, coffee bean, vanilla and black cherries. The wine is forward, hedonistic and juicy, with a big blast of licorice and black cherries in the plush finish. 92-94 Pts
2,650 Views Tasted Jun 8, 2020
|2018||Château La Voute (St. Émilion Grand Cru)|
Deep, dark, ripe and fleshy, with loads of ripe black cherries, licorice, smoke, plums and chocolate. Lushly textured and rich, the plush textured finish serves up ripe fruits and cocoa. 92-94 Pts
2,766 Views Tasted Apr 19, 2019
|2017||Château La Voute (St. Émilion Grand Cru)|
Sweet and round with an interest-piquing blend of chocolate, plum, licorice and dark cherries, the wine is soft, sweet and forward. There is an agreeable texture and sweetness to the fruit. Another new discover for me this year, Michel rolland is the consultant. The vineyards are located close to Valandraud and Fleur Cardinale. It will be interesting to see who the wine and subsequent vintages develop.
1,351 Views Tasted Apr 26, 2018
|2016||Château La Voute (St. Émilion Grand Cru)|
Flowers, black cherries, plum, licorice and chocolate, dark cherries and a very supple, plush texture is what you will find here. Good concentration, silky textures and freshness in the fruit stands out here. Another new discover for me this year, Michel Rolland is the consultant. The vineyards are located close to Valandraud and Fleur Cardinale.
1,238 Views Tasted Sep 21, 2019