Winemaker and Vineyard: Acquired by Stephan von Neipperg in late 1998, Château d'Aiguilhe is one of the most beautiful vineyards in Castillon-Côtes de Bordeaux. Tucked inland, its proud ruins bear witness to a long history. The current castle, which is actually a fortified farm, dates from the 13th century. In the Middle Ages, it is reasonable to assume that the Aiguilhe lordship commanded a vast territory and owned several important fiefs. Located on the border of areas occupied by the French and the English during the Hundred Years War, it played an active military role, changing hands between the two sides depending on the alliances of the local lord. Later, the castle belonged to the Leberthon family, a famous lineage of Bordeaux parliamentarians. These, before emigrating on the eve of the Revolution, sold it to a certain Etienne Martineau who turned it into a vast 400-hectare estate in one piece, which the heirs did not dispose of until 1920. Today, the estate occupies a vast terroir of 140 hectares, 90 of which are devoted to viticulture. The vineyard, exclusively located on the plateau, benefits from natural drainage and excellent sunshine thanks to an overall southern exposure. The soils, of clay-limestone and clay-loamy structure, make up a thin layer of rather poor soil 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 conditions that are eminently favorable to viticulture.

Tasting: The 2016 Chateau d'Aiguilhe is a blend of 85% Merlot and 15% Cabernet Franc picked from 30 September until 18 October, matured in 30% new oak. It has a warm and sensual bouquet: small macerated black cherries, blueberry and sloes, a light floral tincture emerging with time. This has a little more strictness compared to the 2015 last year. The palate is medium-bodied with fine tannin and good body. Sappy black fruit, a touch of spice towards the finish, and you have yourself a very fine Côtes de Castillon. (robertparker.com, 28.04.2017)

Service: Serve room temperature to accompany a duck confit.