Vineyards and winemaking
Clos de la Cure extends across seven hectares in Saint-Christophe-des-Bardes and Saint-Étienne-de-Lisse. Gravel and clay over limestone give Merlot richness and Cabernet Franc aromatic freshness, with vines averaging approximately 25 to 30 years old.
The 2019 blends 75% Merlot with 25% Cabernet Franc. A cool pre-fermentation maceration is followed by vinification in temperature-controlled concrete tanks with punch-downs and three to four weeks of maceration, then 12 to 15 months in French oak, approximately half new.
Tasting notes
Appearance
Deep garnet red with a bright ruby edge.
Nose
Blackberry, plum and black cherry are layered with cedar, violet, graphite and savoury herbs.
Palate
Full-bodied and polished, with ripe red and black fruit framed by fine, well-integrated tannins. Cabernet Franc brings lift to the Merlot's breadth, while cedar and limestone notes extend the balanced, lingering finish.
Food pairing
Serve with roast leg of lamb and garlic, beef Wellington, braised featherblade, or a mushroom and lentil cottage pie. A mature farmhouse Cheddar will complement the wine's fruit and cedar without overwhelming it.
Background story
Clos de la Cure forms part of Domaines Bouyer, a Saint-Émilion family enterprise with seven generations of viticultural history. Pierre and Alexia Bouyer now lead the properties, combining inherited knowledge with precise vineyard and cellar work.
The estate holds Haute Valeur Environnementale certification, reflecting a structured approach to biodiversity and lower-impact farming. The 2019 has the fruit to drink well now after a decant, while its limestone freshness and firm construction support further development through the remainder of the decade.
