Owned and passed down by the Estager family since 1904, Chateau Coutelin-Merville is a humble estate that oversees 25 hectares of vines throughout Saint-Estèphe, with some parcels wedged between Montrose and Cos d’Estournel!

In 1932, Bordeaux wine merchants came together with the backing of their local Chambers of Commerce and Agriculture to create a prestigious list of standout estates, the “Cru Bourgeois.” You’ll find a large number of châteaux—Coutelin-Merville among them—holding this quality designation throughout Haut-Médoc, but don’t mistake that for easy club access: Each member is reviewed annually by an overseeing board that puts them through a rigorous three-stage evaluation process. 

One of Coutelin-Merville’s secrets to crafting delicious wines is a heavy proportion of Merlot (~50%) followed by roughly equal parts Cabernets Sauvignon and Franc. Another is a patient, delicate touch in the winery: a cool fermentation takes place over a three-week period in concrete vessels and then 18 months of aging is carried out in French barrels, 20% new. 

At 19 years old, this superb Left Bank Bordeaux is hitting peak maturity, flaunting a heavy proportion of lushly textured Merlot with the structured secondary flavors of Cabernets Sauvignon and Franc in the backdrop. It’s medium-plus in body, and still impressively firm with a tannic grip and savory mineral core propelling it into a supple finish. Intricate layers, refinement, savory grip—It's everything we love in maturing Bordeaux.

Why You'll Love It:

• In the glass, Coutelin-Merville’s 2006 Grand Vin reveals all the hallmarks of exquisite, 15-20-year-old Saint-Estèphe
   
• An aromatic portal: red plum, dried black cherry, dried rose petal, currant, dusty herbs, cedar, pencil lead, clove, tobacco, wet gravel, pepper, and vintage leather
  
  
• Lushly textured, medium-plus in body, and still impressively firm with a tannic grip and savory mineral core that propels it into a supple finish 

Hot Serve It:

• Decant for 20 - 30 minutes to unlock its savory aromatics
  
  
• Serve in Bordeaux Stems between 60 - 64 degrees.
   
• Drink Now or Cellar through 2030
  
  
• Pair with herb-crusted roasted rack of lamb