Chateau La Couspaude Saint-Émilion Grand Cru Classe 2016

Triple 94-point reviews (plus a plethora of additional high scores and critical acclaim) from a quaint, family-owned estate that’s been growing in popularity and gaining the attention of wine critics for the past decade. We’ve got this at the best in the country price at UNDER $50!

Perched at the entrance to the historic village of Saint-Émilion, Château La Couspaude sits on 7 hectares of land that have been used to grow grapes since the 17th century. Geographically speaking, it's a perfect destination atop the admired clay-limestone plateau of Saint-Emilion, with verdant trees, farmland, and the pitched rooflines of the village stretching as far as the eye can see.

In this gorgeous 2016 vintage, you’ll notice a deep, rich purply-ruby color and just-as-dark berry fruit aromas. Black currant, blackberry, and raspberry waft favorably from the bottle, along with notes of dark cherry, flaky baked pie dough, worn leather, and roasted plums. Stretching across the finish are scents of dried herbs, tea leaves, and mineral traces that support the supple fruitiness and balance them with a powerful, just-right structure.

Vines on the estate average 50-plus years of age – with some pushing past 100 – giving the wines made here their extreme concentration and depth. This, plus soils made up of a thin clay-limestone layer about 25 inches deep, results in a plush and modern style of Right Bank Bordeaux reminiscent of your favorite Napa cabs. Surprisingly, however, the vineyards here are made up of 75% Merlot, 20% Cabernet Franc, and just 5% Cabernet Sauvignon.

Truthfully, it drinks deliciously now...but will continue to reach its prime for years to come! It’s a robust and multifaceted wine that you’ll be happy you ordered a bottle (or six) of – just don’t wait too long!

PAIRING IDEAS: Ever rubbed a steak with coffee before? Definitely worth a try with this beauty. I went for a tri-tip and rubbed it down with fresh ground coffee, black pepper, salt, and a pinch of cayenne pepper. Reverse seared it with a touch of smoke from some cherry wood, and brought it to about 125, before a quick 90-second sear on each side directly over the heat. Rest, slice, sip, savor, and simply revel in a perfect match.