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1952 Château Ausone St. Émilion Grand Cru Bordeaux France Wine Tasting Note

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1952
Château Ausone  (St. Émilion Grand Cru)
95
Young wines should never taste old. And old wines, when they are great, should retain some youthful characteristics. At close to 70, this light red, bricky hued beauty showed all the best aspects of tertiary and olfactory development/ Yet, there was still a fabulous array of earth, tobacco, and stony red fruits to enjoy. The tannins have melted away with age. The remaining fruits offered lift, freshness and sweetness in the finish. We were lucky this bottle was so good, as that's not always the case with wines of this age. But when old wines hit, that's when the magic happens!

Young wines should never taste old. And old wines, when they are great, should retain some youthful characteristics. At close to 70, this light red, bricky hued beauty showed all the best aspects of tertiary and olfactory development/ Yet, there was still a fabulous array of earth, tobacco, and stony red fruits to enjoy. The tannins have melted away with age. The remaining fruits offered lift, freshness and sweetness in the finish. We were lucky this bottle was so good, as that's not always the case with wines of this age. But when old wines hit, that's when the magic happens!

3,354 Views   Tasted
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Perhaps the reason most folks do not understand Ausone is that they have not enjoyed the wine at 60 years of age. Holding on to its opulent texture, stone sensations and fruit, the wine served up a salty blast of cherries, rocks, stones and herbs. Just a super bottle from a seldom-seen vintage.

Perhaps the reason most folks do not understand Ausone is that they have not enjoyed the wine at 60 years of age. Holding on to its opulent texture, stone sensations and fruit, the wine served up a salty blast of cherries, rocks, stones and herbs. Just a super bottle from a seldom-seen vintage.

2,129 Views   Tasted
With a stone, fresh cherry and tobacco profile, the wine offered good character in its delicate, red berry profile. Do not decant this, except to remove sediment as it's hanging on by a high quality, but thin thread of life.

With a stone, fresh cherry and tobacco profile, the wine offered good character in its delicate, red berry profile. Do not decant this, except to remove sediment as it's hanging on by a high quality, but thin thread of life.

3,891 Views   Tasted

When to Drink Chateau Ausone, Anticipated Maturity, Decanting Time

Chateau Ausone is much better with at least 15 - 20 years of aging in good vintages. Young vintages can be decanted for 4 hours or more. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Ausone offers its best drinking and should reach peak maturity between 20-50 years of age after the vintage.

Serving Chateau Ausone with Wine and Food Pairings

Chateau Ausone is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Ausone is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Ausone is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

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