Learn everything about Chateau Soutard-Cadet 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
While Chateau Soutard Cadet has been around for years, the birth of Chateau Soutard-Cadet, (note the newly added hyphen in the official brand name) was born in 2015, when the estate was purchased by the Lefevere family.
The Lefevere family by that point in time were experienced and popular growers in the St. Emilion appellation as they already owned the neighboring Chateau Sansonnet and the also recently purchased Chateau Moulin du Cadet along with Chateau Harmonie.
Chateau Soutard-Cadet Vineyards, Terroir, Grapes, Winemaking
The vineyard of Chateau Soutard-Cadet has a terroir of clay and limestone soils. The vineyard is in one single block, which is not always common in St. Emilion.
The vines are old, with an average age of 40 years. The vineyard is planted to a vine density of 5,500 vines per hectare. All vineyard management is done using only self sustaining farming techniques.
Chateau Soutard-Cadet is currently managed by Marie-Benedicte Lefevere, who is in charge at all the Lefevere estates. They brought in Jean-Philippe Fort as their consultant. They also changed the label and added a second wine.
To produce the wine of Chateau Soutard-Cadet, vinification takes place in a combination of temperature controlled, stainless steel tanks and 500 liter, French oak barrels. Malolactic fermentation takes place in new, French oak barrels. The wine is then aged in 100% new, French oak barrels for between 12 to 18 months before bottling.
The aging time naturally varies depending on the character and quality of the vintage. At Chateau Soutard-Cadet, they use only one type of oak barrel from Sylvain.
Not much wine is made here, as the vineyard is so small. On average, the production is close to 400 cases of Chateau Soutard-Cadet per year.
When to Drink Chateau Soutard-Cadet, Anticipated Maturity, Decanting Time
Chateau Soutard-Cadet is better with at least 4-6 years of bottle age. Of course that can vary slightly, depending on the vintage.
Chateau Soutard-Cadet is best enjoyed in the first 5-20 years of life. Young vintages can be decanted for about 1 hour to 90 minutes. 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 Soutard-Cadet with Wine, Food and Pairing Tips
Chateau Soutard-Cadet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Soutard-Cadet is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Soutard-Cadet is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château Soutard Cadet Wine Tasting Notes
3 Vintages 5,482 Views Sort by Vintage-Rating
|2017||Château Soutard Cadet (St. Émilion Grand Cru)|
Inky dark in color, this is lush, fat, rich and supple. The fruit is ripe, deep, fleshy and there is length in the fruity finish. The wine was made from 90% Merlot and 10% Cabernet Franc.
1,284 Views Tasted Apr 26, 2018
|2016||Château Soutard Cadet (St. Émilion Grand Cru)|
Opulent, lush, dense and pure with fleshy textures, length and fat juicy fruits, this is long, powerful, fresh and refreshing, with a blast of licorice, sweet cherry liqueur and dark chocolate.
1,023 Views Tasted Apr 29, 2017
|2015||Château Soutard Cadet (St. Émilion Grand Cru)|
Vanilla bean, plum, licorice and smoky black cherries kick this off to a good start. On the palate, the fruit is opulent, richly textured, opulent and long There is weight and intensity, with flesh and flavor.
1,667 Views Tasted May 21, 2018
From a blend of 90% Merlot and 10% Cabernet Franc, the debut vintage for this wine pops with fresh flowers, licorice, dark, juicy plums and cocoa. The wine ends with dusty tannins and sweet, ripe berries. The Merlot was harvested on October 9th and the Cabernet Franc on October 10th.
1,508 Views Tasted Apr 29, 2016