Four cups were awarded during the launch of Vinexpo to the best crus of Saint-Emilion and its surroundings on Sunday 14 June 2015. A challenge organised by the Conseil des Vins de Saint-Emilion, Terre de Vins and Riedel. Find out who the winners of the Lussac Saint-Emilion appellation are !
“The Coupe des Crus, it really is the pleasurable side which is put forward, it’s a very simple tasting event. There is no headache behind it, no comments or search for scientific words, not always necessary to accompany a good tasting. It’s nice and above all it allows to see that our wines still increase in quality, in distinction, in notoriety. It’s a personal satisfaction and a satisfaction for the estate, for everything that has been done, by the previous generations as well. There are lots of good wines, we need to be as consistent as possible on quality, for each vintage. Quality is our motto anyway, that’s for sure. It’s a real, real recognition, because today many of us work on this appellation, but it’s true that it really is a very qualitative work that we try to obtain and that we do obtain, here is the proof, for many years. Those three vintages, so 2010 – 2011 – 2012, are three different vintages. That’s what is interesting with the Coupe des Crus. 2010 which is an excellent vintage, probably one of the best vintages of the 21st century. For 2011, it was a bit more complicated, considering the weather in particular. So here, it tastes more of fresh fruit. It is more concentrated, denser. A tannin a bit firm in the mouth, but it will get better with time. And the 3rd, the 2012? I would say it is my little favourite! That one comes out of nowhere. It’s one of the vintages that I find most interesting because it is very fine, delicate, with just enough strength so that it can get better also, but which is already very pleasurable today. We live the vine daily. We are in the agriculture world. We are subject to climatic events. You have to be passionate and have the love of the terroir in you to look after a winemaking estate. That’s for sure. To be able to regularly produce good wines, nice wines, it’s important to have a healthy vineyard on a healthy terroir. The expression of a terroir, it’s done when that terroir is alive so the aim is to always work in a way that preserves it. It really is the respect, not only of the people, but also of the work. It really is that respect, this long-term hard work on the wines, on the terroir, on the vines, on many things. I really like sharing. In fact, me, I live wine. It’s in my blood!”