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Diverse terroirs, the large number of producers, and varying viticultural and winemaking techniques explain the huge variety of Saint-Émilion wines.
If Saint-Emilion is not one wine, but many, what makes them Saint-Émilion?
Thanks to tastings organised by professionals, you can learn how to recognise the typical characteristics of Saint-Émilion wines – the way the look, smell, and taste –  as well as how to describe aromas and flavours. While waiting to experience this firsthand, here are a few pointers.
As Henri Faivre, an oenologist in Bordeaux, explains "the hallmark of Saint-Emilion is, more than anything else, a reflection of the great depth and expressiveness Merlot can attain, and its interaction with complementary grape varieties […] which add floral and spicy overtones".
When young, Saint-Émilion is round, generous, fruity, and luscious, with red and black fruit aromas.
With age, their power is transformed into finesse and elegance.
Barrel ageing adds greater aromatic complexity with smoky, toasty, roasted hints. Bottle ageing further contributes spicy, mineral qualities and truffle aromas.
Over time, Saint-Émilion takes on an orangey, brick-red colour and displays an attractive complexity on the palate that invites another glass!