Saint Émilion Grand Cru Château La Grâce Dieu 1982
This 750ml bottle of 1982 red wine from Château La Grâce Dieu, produced by M. Pauty, holds the Grand Cru classification within the Saint-Émilion appellation. The wine was bottled directly at the estate. The 1982 vintage in this area is considered legendary, rich, and balanced, achieving a score of 97 points.
Saint-Émilion is situated on the right bank of Bordeaux, east of the city of Bordeaux, and stands as one of the most famous wine areas in the region. The vineyards here are typically dominated by Merlot, often supplemented with Cabernet Franc and Cabernet Sauvignon. The terroir offers a great diversity of styles, with soils varying from limestone plateaus and clay to sand and gravel. The area is also renowned for its historic medieval town and its distinct classification system.
Located near the Atlantic coast, Bordeaux is globally recognized as a premier wine region and has been exporting wine since the Middle Ages. While the left bank of the Gironde estuary is dominated by Cabernet Sauvignon grown on gravel soils, the right bank is the traditional domain of Merlot and Cabernet Franc. The region is celebrated for producing elegant blended wines of great finesse, and its historic 1855 classification continues to rank the leading estates.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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