Saint-Émilion Grand Cru Classé Château Soutard 1976
This 1976 red wine is a Grand Cru Classé from Château Soutard, presented in a 37.5 cl format. The wine was estate bottled in France by the proprietors, CTE et CTESSE DES LIGNERIS. It originates from the renowned Bordeaux region on the Atlantic coast, an area that has been exporting wine since the Middle Ages.
Located on the right bank of the Gironde, the Saint-Émilion Grand Cru appellation covers 5,400 hectares across eight communes surrounding the medieval town of Saint-Émilion, a UNESCO World Heritage site since 1999. The 1976 vintage from this area is described as mature and open, achieving a score of 84 points. The right bank is the traditional domain of Merlot and Cabernet Franc, which thrive on the local patchwork of limestone plateaus, clay-limestone slopes, gravel, and sandy soils. A smaller proportion of Cabernet Sauvignon is also cultivated in the area.
As an independent appellation, Saint-Émilion Grand Cru enforces stricter production rules compared to regular Saint-Émilion. These regulations mandate lower maximum yields of 40 hectoliters per hectare, a higher minimum alcohol content, and a mandatory maturation period of at least 20 months before release. The appellation is home to 85 classified Châteaux according to the 2022 classification.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded as this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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