Soutard Cadet

Chateau Soutard Cadet Grand Cru 2018

seidig & aromatisch
pikant & würzig
Merlot 90%, Cabernet Franc 10%
14,5% Vol.
Trinkreife: 2026–2047
Verpackt in: 6er OHK
Lobenberg: 95–96/100
Jeb Dunnuck: 96+/100
Suckling: 94/100
Galloni: 94/100
Wine Cellar Insider: 94/100
Parker: 93–95/100
Frankreich, Bordeaux, Saint Emilion
Allergene: Sulfite, Abfüllerinformation

Heiner Lobenberg über:
Chateau Soutard Cadet Grand Cru 2018


Lobenberg: Marie Lefevre ist zwar noch recht jung, aber sie verantwortet schon jetzt sämtliche Weinbau-Arbeiten im Weinberg und Keller von drei winzigen Top-Weingütern in Saint Emilion. Alle liegen auf dem reinen Kalksteinplateu in nördlicher und östlicher Richtung der Stadtgrenze. Das nur 2,8 ha große, winzige Weingut Soutard Cadet liegt direkt neben Chateau Soutard, zur anderen Seite liegt Chatau Cadet Bon, ganz knapp an der nord-östlichen Grenze zur Stadt Saint Emilion gelegen und zu 100% auf reinem Kalkstein mit dünner Lehmauflage, wird önologisch beraten und betreut vom Biodynamiker Alain Moueix, dem auch Chateau Fonroque gehört. Das Weingut gehört der Familie Lefevre (ihnen gehören auch Chateau Moulin du Cadet und Sansonnet) und wird wie die zwei anderen Winzlinge von der Tochter Marie geleitet. 90% Merlot mit 10% Cabernet Franc. Biodynamie ist überall, also auch hier, die Philosophie, auch wenn das Weingut nicht offiziell biodynamisch sondern nur HVE3 zertifiziert ist. Handlese mit gnadenloser Sortierung und ausschließlicher Gravitationsbewegungen, keine Pumpen. Spontanvergärung in Stahl und 500 Liter Holzfass, danach 16 monatiger Ausbau ausschließlich im 500 Liter Tonneau, zu 80% neues Holz. Dieses Rezept gilt für alle 3 Domainen. 95-96/100


Jeb Dunnuck über: Chateau Soutard Cadet Grand Cru

-- Jeb Dunnuck: Emerging from the talents of Marie Lefévère (of Château Sansonnet and Château Moulin du Cadet), the 2018 Château Soutard-Cadet clocks in at 90% Merlot and 10% Cabernet Franc brought up in new barrels. Its dense purple color is followed by a powerful, concentrated Saint-Emilion with stunning cassis and black raspberry fruits, notes of spice, candied violets, camphor, and chocolate, full-bodied richness, beautiful elegance married to serious power, and a blockbuster of a finish. This is another thrill-a-minute Saint-Emilion that readers should snatch up. It's going to benefit from 4-5 years of bottle age and should drink well for a solid two decades. 96+/100


Suckling über: Chateau Soutard Cadet Grand Cru

-- Suckling: Blackberry and bark with some sandalwood and mushroom on the nose. It’s full-bodied with juicy fruit and tight, creamy tannins. Linear and racy. Gorgeous finish. Rather reserved now, but good, serious promise. Try after 2024. 94/100


Galloni über: Chateau Soutard Cadet Grand Cru

-- Galloni: The 2018 Soutard is an inky, exuberant wine. Raspberry jam, mocha, licorice, cedar and blood orange saturate the palate. Sweet floral/spiced top notes add lift, but Soutard is mostly a wine of textural resonance and creaminess. Ripe, silky tannins wrap around the succulent finish. 94/100


Wine Cellar Insider über: Chateau Soutard Cadet Grand Cru

-- Wine Cellar Insider: Deep and dark in color, the lusciously textured fruit is equally dark as well. Here you find richness, opulent textures, ripe, sweet fruits, licorice and chocolate galore, with a finish that really sticks with you. The wine was made from 90% Merlot and 10% Cabernet Franc. 94/100


Parker über: Chateau Soutard Cadet Grand Cru

-- Parker: This 2.7-hectare vineyard was acquired in 2015 by the Lefévère family, owners of the nearby Sansonnet and Moulin du Cadet. This single block, situated in front of Château Soutard, is planted to 6,000 vines per hectare and in 2018 had an average vine age of 40 years. The vineyard is planted on thin clay soils atop limestone. It will age in 100% new oak barrels for about 18 months. The blend is 90% Merlot and 10% Cabernet Franc, and the wine has 15% alcohol. Deep purple-black colored, the 2018 Soutard-Cadet sports a fair bit of oak to begin, giving way to a core of baked blackberries, plum pudding and Black Forest cake with nuances of fallen leaves and woodsmoke. Full, concentrated and densely packed with ripe, black fruits, it has a firm, grainy texture and a mineral-tinged finish. Production is expected to be just 5,000 bottles. 93-95/100

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