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Clos de la Cure

Clos de la Cure


AOP St-Émilion Grand Cru

Viticultural Notes

Vineyard parcels are situated on the Saint Christophe des Bardes plateau and the rest are situated on the plateau of Saint Etienne de Lisse. The vineyard is 7.5 hectares. Vines are planted at 6600-9000 vines per hectare and are simple guyot pruned. Grapes are a combination of manual and machine harvest depending on vineyard situation and slope. Yields are 35-40 hl/ha.

Vintage Notes

2015 Vintage: The growing season was similar in many ways to 2010. In stark contrast to the 2014 vintage, 2015 was much warmer and drier. Plenty of rains over the winter created a stable supply of water going into the vintage. March was the warmest on record since 1880. Thankfully, early budbreak was thwarted by cool evening temperatures which slowed down early vine development. The summer was warmer than average and had 60-70% less rainfall. The clay subsoil that persists throughout much of St-Emilion retained moisture well and prevented excessive vine stress due to drought. The domaine kept a close eye on the Merlot grapes as harvest approach to ensure picking the parcels at optimal phenolic ripeness. In warm vintages like 2015, Cabernet Franc plays a critical role in balancing the opulence of Merlot with a backbone of fresh acidity.

2014 Vintage: The growing season experienced cool, wet conditions in July and August, followed by warm, dry conditions through September and October. Cabernet Franc, in particular, benefited from these fall conditions creating wines with fine, supple tannins and great phenolic ripeness. The limestone subsoil in the vineyards regulated moisture levels allowing the merlot to achieve optimum ripeness before an earlier than normal harvest. The sand and sandstone topsoils in the vineyards help both varieties achieve greater finesse than on heavier clay. The wines exhibit purity, freshness, with added structure from the Cabernet Franc.


Clos de la Cure


Domaine Bouyer


75% Merlot, 25% Cabernet Franc


AOP St-Émilion Grand Cru


Clos de la Cure

Vine Age

25-30 years


Clay topsoil over limestone subsoil


Traditional Viticulture


Cold soaking prior to alcoholic fermentation begins for a few days. Fermentation in tank with temperature control with regular punchdowns and maceration on skins for 3 to 4 weeks prior to pressing.


Aging in French oak barrels for 12 to 15 months, 50% of which is new.



Other wines by this producer

Château Milon

Grapes: 75% Merlot, 25% Cabernet Franc

Vine age: 25-30 years

Soil: One parcel has old sandy soil, sandstone and iron dross scoria. The other parcel has gravel soils.

Farming: Sustainable/traditional

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