Château Saint-Hilaire 2009: 2011 75 CL
16,00 € per unit for buying at least 6
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2011 | |
| Médoc | |
| 50% Cabernet Sauvignon, 45 % Merlot, 5% Cabernet | |
| Eric BOISSENOT | |
| Rouge carmin intense | |
| Fruits noirs délicats | |
| Très ronde, souple, ample, longue et tanins soyeux | |
| 18°C | |
| 20 ans | |
| 13,5%vol | |
| Médaille d'Argent aux Vinalies Internationales | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2014 75 CL
16,00 € per unit for buying at least 6
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2014 | |
| Médoc | |
| 55% Cabernet Sauvignon, 45 % Merlot | |
| Eric BOISSENOT | |
| Rouge carmin intense | |
| Fruits noirs délicats | |
| Très ronde, souple, ample, longue et tanins soyeux | |
| 18°C | |
| 20 ans | |
| 14 %vol | |
| Médailles d'Argent Vinalies Internationales et Concours de Bruxelles | |
| Viandes rouges, fromages |
Château Saint-Hilaire 2009: 2016 1,5 L
32,00 € each
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2016 | |
| Médoc | |
| 55% Cabernet Sauvignon, 45 % Merlot | |
| Eric BOISSENOT | |
| Rouge pourpre | |
| Fruits mûrs, cassis | |
| Très fruitée, souple, ample, longue et tanins soyeux | |
| 18°C | |
| 20 ans | |
| 14 %vol | |
| Médaille d'Or Concours de Bordeaux | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2017 75 CL
14,00 € per unit for buying at least 6
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2017 | |
| Médoc | |
| 57% Cabernet Sauvignon, 43% Merlot | |
| Eric BOISSENOT | |
| Rouge rubis | |
| Fin et floral | |
| Fruitée, légère et élégante avec un bel équilibre | |
| 18°C | |
| 15 ans | |
| 13%vol | |
| Médaille d'Or au Concours de Bordeaux et Challenge International, Cité au Guide Hachette des Vins | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2018 75 CL
14,00 € per unit for buying at least 6
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2018 | |
| Médoc | |
| 56% Cabernet Sauvignon, 44 % Merlot | |
| Eric BOISSENOT | |
| Rouge pourpre | |
| Fruits mûrs, cassis, prune | |
| Très fruitée, souple, ample, longue et tanins soyeux | |
| 18°C | |
| 20 ans | |
| 13,5%vol | |
| Médaille de Bronze au Concours de Bordeaux, 2 étoiles au Guide Hachette des Vins | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2018 1,5 L
30,00 € each
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2018 | |
| Médoc | |
| 56% Cabernet Sauvignon, 44 % Merlot | |
| Eric BOISSENOT | |
| Rouge pourpre | |
| Fruits mûrs, cassis, prune | |
| Très fruitée, souple, ample, longue et tanins soyeux | |
| 18°C | |
| 20 ans | |
| 13,5%vol | |
| Médaille de Bronze au Concours de Bordeaux, 2 étoiles au Guide Hachette des Vins | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2019 75 CL
14,00 € per unit for buying at least 6
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2019 | |
| Médoc | |
| 55% Cabernet Sauvignon, 45% Merlot | |
| Eric BOISSENOT | |
| Rouge pourpre | |
| Fruits bien mûrs, cassis, prune | |
| Fruits noirs, puissante, tannins soyeux et finale persistante | |
| 18°C | |
| 20 ans | |
| 13,5%vol | |
| Médaille d'Argent au Concours de Mâcon | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2019 1,5 L
30,00 € each
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2019 | |
| Médoc | |
| 55% Cabernet Sauvignon, 45 % Merlot | |
| Eric BOISSENOT | |
| Rouge pourpre | |
| fruits bien mûrs, cassis, prune | |
| Fruits noirs, puissante, tannins soyeux et finale persistante | |
| 18°C | |
| 20 ans | |
| 13,5%vol | |
| Médaille d'Argent au Concours de Mâcon | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2020 75 CL
14,00 € per unit for buying at least 6
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2020 | |
| Médoc | |
| 55% Cabernet Sauvignon, 45% Merlot | |
| Eric BOISSENOT | |
| Rouge pourpre | |
| Fruits bien mûrs, cassis, prune | |
| Très fruitée, ronde, souple, tannins soyeux | |
| 18°C | |
| 20 ans | |
| 13,5 %vol | |
| Médaille d'Or au Concours de Mâcon, 2 étoiles au Guide Hachette | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2020 1,5 L
30,00 € each
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2020 | |
| Médoc | |
| 55% Cabernet Sauvignon, 45 % Merlot | |
| Eric BOISSENOT | |
| Rouge pourpre | |
| Fruits bien mûrs, cassis, prune | |
| Très fruitée, ronde, souple, ample, tannins soyeux | |
| 18°C | |
| 20 ans | |
| 13,5%vol | |
| Médaille d'Or au Concours de Mâcon, 2 étoiles au Guide Hachette | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2021 75 CL
14,00 € per unit for buying at least 6
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2021 | |
| Médoc | |
| 55 % Cabernet Sauvignon, 45 % Merlot | |
| Eric BOISSENOT | |
| Rouge rubis | |
| Fruits rouges | |
| Fruitée, ronde, souple | |
| 18°C | |
| 15 ans | |
| 13%vol | |
| Médaille d'Or au Concours de Paris, Coup de Cœur au Guide Hachette | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2021 1,5 L
30,00 € each
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2021 | |
| Médoc | |
| 55 % Cabernet Sauvignon, 45 % Merlot | |
| Eric BOISSENOT | |
| Rouge rubis | |
| Fruits rouges | |
| Fruitée, ronde, souple | |
| 18°C | |
| 15 ans | |
| 13%vol | |
| Médaille d'Or au Concours de Paris, Coup de Cœur au Guide Hachette | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2022 75 CL
14,00 € per unit for buying at least 6
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2022 | |
| Médoc | |
| 57 % Cabernet Sauvignon, 43 % Merlot | |
| Eric BOISSENOT | |
| Grenat | |
| Fruits bien mûrs, cerise griotte | |
| Très belle structure, fruits noirs, riche, et longue finale | |
| 18°C | |
| 20 ans | |
| 14%vol | |
| Médaille d'Argent au Concours de Bordeaux | |
| Viandes rouges, viandes blanches, fromages |
Château Saint-Hilaire 2009: 2022 1,5 L
30,00 € each
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2022 | |
| Médoc | |
| 57 % Cabernet Sauvignon, 43 % Merlot | |
| Eric BOISSENOT | |
| Grenat | |
| Fruits bien mûrs, cerise griotte | |
| Très belle structure, fruits noirs, riche et longue | |
| 18°C | |
| 20 ans | |
| 14%vol | |
| Médaille d'Argent au Concours de Bordeaux | |
| Viandes rouges, viandes blanches et fromages |
Château Saint-Hilaire 2009: 2016 75 CL
Free
No stock
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2018 | |
| Médoc | |
| Eric BOISSENOT |
Château Saint-Hilaire 2009: 2011 1,5 L
Free
No stock
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2018 | |
| Médoc | |
| Eric BOISSENOT |
Château Saint-Hilaire 2009: 2014 1,5 L
Free
No stock
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2018 | |
| Médoc | |
| Eric BOISSENOT |
Château Saint-Hilaire 2009: 2017 1,5 L
Free
No stock
Our wine serving tips
Wine and food pairing : Rib steak with porcini mushrooms or Saint Nectaire cheese
Serving
temperature
17 - 18 °C
Aging
potential
18 years
Alcohol
by volume
14%
Specifications
| 2018 | |
| Médoc | |
| Eric BOISSENOT |