Saint-Emilion 2018
฿฿฿
SaleRated 97/100 by Wine Spectator (top 4% of their reviews).
From our sommelier team
A blend of roughly 63% Merlot and 37% Cabernet Franc from a Premier Grand Cru Classé B vineyard below the Saint-Emilion cote, the 2018 shows black raspberry, cassis, graphite and chalky minerality, with a medium-to-full-bodied, seamless texture, ripe tannins and lively lift.
The estate's name comes from "gaffet," old French for leper — the property is built on the site of a Gallo-Roman villa that later became a 17th-century leper colony (leproserie), a history confirmed by mosaics the Malet Roquefort family uncovered on the grounds in 1969.
Signature pairings
- Roast rack of lamb with herbs de Provence — Ripe Merlot-based fruit and polished tannins match the richness of roast lamb without overwhelming its herbal notes.
- Duck breast with black currant sauce (Magret de canard) — The wine's cassis and graphite notes echo a currant-based sauce, and its structure stands up to duck's fat.
- Aged Comte or Saint-Nectaire cheese — Chalky minerality and ripe tannins complement nutty, semi-hard cheeses typical of a Bordeaux cheese course.
Château La Gaffelière's 2018 Saint-Émilion presents a harmonious marriage of Merlot's plush fruit and Cabernet Franc's herbaceous complexity. The wine opens with ripe black cherry and cassis, supported by subtle cedar and mineral undertones. Medium-full body and balanced tannins create a food-friendly profile suited to classic Bordeaux pairings—grilled meats, braised dishes, and herb-forward preparations. The 2018 vintage offers approachable drinking with enough structure for modest cellaring.
Details
- Country
- France
- Region
- Bordeaux
- Subregion
- Saint-Émilion
- Variety
- Merlot, Cabernet Franc
- Vintage
- 2018 **
- Bottle size
- 750 ml
** Vintage may change — please confirm with our team before ordering.
Taste profile
- Body
- Medium-Full
- Acidity
- Medium
- Tannin
- Medium
Pairs well with
- Grilled red meat & steak
- Lamb dishes
- Roast poultry & chicken
- Tomato-based pasta
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