Saint-Estèphe Cru Bourgeois - Château La Commanderie

The elegant power of Saint-Estèphe in Château La Commanderie

Château La Commanderie Saint-Estèphe Cru Bourgeois is a Bordeaux red that combines the structure typical of Bordeaux's Left Bank with the roundness of Merlot.

Grown on soils rich in gravel and rounded pebbles, this Saint-Estèphe shows a profile of dark fruit, spice and subtle minty notes, supported by a firm yet balanced tannic structure. The 12 months of ageing, including a proportion of new oak barrels, add depth and complexity while preserving the identity of the Cabernet Sauvignon and Merlot.

The winemaker's notes

A Saint-Estèphe that clearly shows the character of the appellation: structure, freshness and generous fruit. Merlot brings roundness and ripe fruit, while Cabernet Sauvignon provides tension and tannic structure. Oak adds complexity and spice, while the wine retains a good sense of balance and freshness.

— Yuri Stefani

Why we chose it

We chose Château La Commanderie because it offers an interesting expression of Saint-Estèphe, an appellation known for structured and deep wines, here interpreted with a significant proportion of Merlot that gives the palate greater roundness.

The estate's vineyard position is also distinctive: the main plots lie on one of the higher areas of Saint-Estèphe, with good exposure towards the Gironde. The large gravel and pebble soils over an clay-limestone subsoil contribute to the wine's structure and mineral character.

The result is a Bordeaux that combines substance, freshness and character, with oak ageing adding another layer of complexity.

The terroir

Saint-Estèphe is the northernmost of the main communal appellations of the Médoc, on the Left Bank of the Gironde.

The area is characterised by gravel and rounded pebbles, which provide good drainage, while the clay and limestone beneath contribute structure to the wines.

At Château La Commanderie, the vineyard is mainly located on one of the highest gravel ridges of Saint-Estèphe, gently sloping towards the Gironde. The soils consist of large Quaternary gravel and rounded pebbles over a sandy clay-limestone subsoil.

The winery

Château La Commanderie takes its name from the estate's historical connection with the ancient Templar commanderies. The current château was rebuilt after the French Revolution.

The estate was acquired by Gabriel Meffre in 1957 and has been managed by his son Claude Meffre since 1996. The vineyard covers around 16 hectares, with an average vine age of approximately 27 years. The estate describes its vineyard management as reasoned agriculture.

Technical sheet

• Appellation: Saint-Estèphe AOC

• Classification: Cru Bourgeois

• Grape varieties: Merlot and Cabernet Sauvignon

• Reference blend: approximately 55% Merlot and 45% Cabernet Sauvignon

• Region: Bordeaux, France

• Area: Saint-Estèphe, Médoc

• Vineyard area: approximately 16 hectares

• Average vine age: approximately 27 years

• Soils: gravel and rounded pebbles over sandy clay-limestone subsoil

• Vinification: traditional

• Ageing: 12 months

• New oak: approximately 30%

• Vineyard management: reasoned agriculture

• Type: Still red wine

• Contains: sulfites

The blend may vary according to vintage; the estate's current information gives 55% Merlot and 45% Cabernet Sauvignon as a reference composition.

In the glass

Colour
Deep ruby red, with violet highlights in younger vintages.

Aroma
Intense and expressive, with blackberry, blackcurrant, dark cherry and wild berries, followed by subtle spice, minty nuances and delicate toasted notes from oak ageing.

Palate
Structured and generous, with concentrated fruit and firm tannins that become increasingly integrated with age. Freshness balances the wine's tannic and alcoholic structure, while oak contributes additional complexity. The finish is long, fruity and spicy.

Food pairings

A Saint-Estèphe particularly suited to substantial dishes:

• Ribeye and grilled steak

• Braised beef

• Roast meats

• Lamb

• Wild boar

• Duck

• Game

• Beef ragù

• Mushrooms

• Aged cheeses

Serve at 16–18°C. Younger vintages can benefit from a short period of aeration before serving.