Château Ausone Saint-Émilion Grand Cru 2012 / 13.5% / 0.75 L

Château Ausone is a legend in Saint-Émilion—a vineyard perched on steep, limestone terraces just above the medieval town, with caves hewn into the rock beneath the vineyards that have served as natural cellars for centuries.The estate's name refers to the Roman poet Decimus Magnus Ausonius, who is said to have owned a villa and vineyards here; the estate's modern history gained momentum in the 18th century., and since the 1990s.20th century.It is run by Alain Vauthier and his daughter Pauline.A small vineyard of 7–7.3 hectares, planted primarily with Cabernet Franc and Merlot, yields just about.2,000 cases a year—that’s the essence of the right bank: a southern exposure, a chalky terroir, and longevity.

The 2012 vintage was made from a blend dominated by Cabernet Franc (approx..55%) blended with Merlot (approx..45%).The wine aged for about.Aged for 18 months in French oak barrels, mostly new, which accentuated its structure and density without, however, masking the mineral character derived from the limestone.This vintage is less imposing than some of the previous ones, relying more on finesse and freshness than on power—with a class that reveals itself over time in the glass.

Appearance: deep ruby red with violet highlights and a delicate, dense leg, hinting at a concentrated body.

Aroma: When aerated, it reveals layers—from violets, wild rose, and currant leaves, through black currants, blueberries, and cherries, to graphite, crushed stone, anise, and a subtle cedar spice from aging.

Taste: medium-full to full-bodied, taut, with fine-grained, chalky tannins; fresh, “chalky” acidity carries juicy black fruit, and the finish is long, salty, and stony, with a hint of herbs and a touch of spice.

Food Pairings: strength and cool elegance call for classics—venison loin with porcini mushrooms, beef bourguignon, tenderloin with truffles, roasted pigeons; in a more local spirit—tenderloin with black currant sauce and roasted celery, aged hard cheeses.