2000 | Chteau La Couspaude | Saint-Emilion Grand Cru

Red Wine: 2000 | Chteau La Couspaude | Saint-Emilion Grand Cru

Serious wine. Loads of chocolate, raspberry and cherry character. Full-bodied, with lots of vanilla and reduced raspberry flavors. Long and caressing. Modern and exciting.

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Producer: Chteau La Couspaude

Vintage: 2000

Size: 750ml

ABV: 13%

Varietal: Bordeaux Blend Red

Country/Region: France, Bordeaux

Serious wine. Loads of chocolate, raspberry and cherry character. Full-bodied, with lots of vanilla and reduced raspberry flavors. Long and caressing. Modern and exciting.

Producer Information

Chteau La Couspaude is a wine producer located on the limestone plateau just outside the village of Saint-milion. It produces a single Saint-Emilion Grand Cru Class from 7 hectares (17 acres) of vineyards planted to Merlot, Cabernet Franc and Cabernet Sauvignon. The chteau’s history dates back to the Middle Ages. It was windely-known as “The Cross Paute” for the cross on the property to mark the pilgrimage route to Santiago de Compostela. The first vineyards were planted in 1739, and the estate was bought by Jean-Prosper Robin, the proprietor of Chteau Sansonnet, for his son in 1908. In 1963, Edith Robin inherited the estate and began to renovate and revive the historic estate and its vineyards. 80-percent of the vineyards were replanted, although some century-old vines were carefully preserved. In the 1980s, Edith’s three sons, Alain, Daniel and Jean-Claude Aubert, began renovating the property’s buildings, adding a storehouse, a wine cellar built into the calcareous rock and a reception hall. Several decades of work was finally rewarded in 1996 when Chteau La Couspaude’s wine was classified as a Saint-milion Grand Cru Class. Chteau La Couspaude is typically a blend of 75-percent Merlot, 20-percent Cabernet Franc and 5-percent Cabernet Sauvignon. The vines, averaging 30 years old, are picked by hand and the grapes fermented in small wooden vats. Malolactic fermentation then takes place in new French oak barrels, before the wine is barrel-aged for 18 to 20 months.