Saint Émilion Grand Cru Château Franc Bigaroux 1985
This 1985 red wine is produced by Yves Blanc at Château Franc Bigaroux. It holds the Appellation Saint-Émilion Grand Cru Contrôlée status. The wine was bottled directly at the estate, a practice that, alongside a recognized control tasting, justifies its Grand Cru classification.
Saint-Émilion is situated on the Right Bank of Bordeaux, east of the city itself, and stands as one of the region's most renowned wine-producing areas. The soils here vary widely, encompassing limestone plateaus, clay, sand, and gravel, which contributes to a broad stylistic range. The Right Bank is traditionally the domain of Merlot, often supplemented with Cabernet Franc, contrasting with the Cabernet Sauvignon-dominated gravel soils of the Left Bank. The 1985 vintage in this area achieved a score of 90 points and is characterized as soft and elegant.
Bordeaux, located near the Atlantic Ocean, has been exporting wine since the Middle Ages and remains the world's most famous wine region. It is celebrated for producing elegant blended wines of great finesse. Saint-Émilion itself is historically significant, known for its medieval town and its distinct classification system, separate from the legendary 1855 classification that ranks other leading châteaux in the broader Bordeaux region.
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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