Visit our selection from best red wines of Château Saint Louis in this exclusive blend of 3 bottles.

1 bottle Esprit
L'Spirit of Saint-Louisa wine of character and distinction, is made from the noblest grape varieties of our ancient vines. This unique blend includes 85% of Négrette and 15% of Cabernet Franc. Our method of traditional vinification includes a long maceration and several delestages, lasting 3 to 4 weeks. Each grape variety is vinified individually, with precise temperature control. This wine is aged entirely in oak barrels for 12 to 24 months, enriching its ageing potential. Vineyard 30 ha under organic farming, with vines averaging 35 years old. Terroir Boulbène and sandy silt on the surface, clay at depth. Grape varieties : 80% Pinot Saint Georges (Négrette), 10% Cabernet Franc, 10% Malbec. Winemaking Classic, with prolonged maceration and delestage. Aged in oak barrels for 12 to 24 months. Tasting A balanced wine, combining aromatic expression with refined tannic structure and distinct freshness. Notes of spicy black fruit and ripe Cabernet. Wine and food pairing Perfect with beef filet en croûte, or roast woodcock with chanterelle mushrooms.

1 bottle Extreme 2016 and 1 bottle Extreme 2010
These exceptional wines, produced only during outstanding vintages, offer a harmonious blend of 50% of Negrette and 50% Cabernet Franc. Renowned for their finesse and elegance, these vins de garde are distinguished by their exquisite minerality. The hand-selected grapes come from our oldest plots, established in 1965 for Négrette and 1977 for Cabernet Franc. After de-stemming, the grapes are vatted with a minimum of sulfite and natural yeast, ensuring a flawless fermentation. Vinification lasts approximately 3 weeks, followed by multiple rackings, before barrel ageing for 12 to 14 months. Vineyard Vineyard: 30ha in Organic Agriculture. Age of vines: 35 years on average. Terroir Boulbène and sandy silt on the surface, clay at depth. Grape varieties : 80% Pinot Saint Georges (Négrette), 15% Malbec, 5% Cabernet Franc. Winemaking Hand-harvested, with low levels of sulfites and indigenous yeasts. Aged in barrels for 13 months. Tasting A seductive aromatic complexity, blending peony and black fruit on a woody background. Full-bodied profile with silky tannins. Wine and food pairing Ideal with rich dishes, red meats, cheeses, or as an aperitif with Bigorre black ham. Beef filet en croûte or roast woodcock with chanterelles.