Winemaker and Vineyard: Acquired by Stephan von Neipperg at the end of 1998, Château d’Aiguilhe is one of the most beautiful vineyards of the Castillon-Côtes de Bordeaux. Its proud ruins, withdrawn inland, bear witness to a long history. The present château, actually a fortified agricultural exploitation, dates back to the 13th century. During the Middle Ages, everything suggests that the lordship of Aiguilhe commanded a vast territory and owned several important fiefdoms. Located at the border of areas occupied by the French and English during the Hundred Years War, it played an active military role, passing from one to the other depending on the rallying of the lord of the place. Subsequently, the château belonged to the Leberthon family, a famous lineage of Bordeaux parliamentarians. They, before emigrating on the eve of the Revolution, sold it to a certain Etienne Martineau who made it a vast 400-hectare exploitation, of which the heirs only disposed in 1920. Today, the estate occupies a vast terroir of 140 hectares, 90 of which are dedicated to viticulture. The vineyard, exclusively located on the plateau, benefits from natural drainage and excellent sunlight due to a global southern exposure. The soils, with clay-limestone and clay-loamy structure, form a thin layer of rather poor land resting on a limestone substrate that ensures remarkable water regulation for the vine. Added to the average age of the vineyard, these natural data combine to create highly favorable conditions for viticulture.

Tasting: A part of the charismatic and quality oriented Comte von Neipperg’s empire, this reliable, over-achieving Castillon boasts a dense ruby/purple color in addition to abundant black currant and black cherry fruit intermixed with notions of forest floor and spring flowers. A juicy, medium to full-bodied mouthfeel as well as super purity and ripeness, and beautiful integration of oak, acidity, tannin and alcohol suggest this delicious, front end-loaded value selection should drink nicely for 8-10 years. It is another sleeper of the vintage. Some barely noticeable drying tannins in the finish kept my score from going higher. (robertparker.com, 30.04.2014)

Service: Serve at room temperature (16-18°C) to accompany a leg of lamb with porcini mushrooms.