Château Ausone 2009

Ausone 2009 is one of the landmark wines of modern Saint-Émilion – a profoundly concentrated, tightly knit red that is already showing its pedigree but is built for decades in the cellar. Produced in tiny quantities from one of Bordeaux’s most coveted limestone terraces, this is a grand vin where power, precision and elegance meet. The 2009 vintage, guided by proprietor Alain Vauthier, has quickly gained a reputation as a masterpiece in the making and stands as one of the defining Ausones of the 21st century.

Tasting Notes
In the glass, Ausone 2009 is opaque, deep purple with a dense, almost inky core and a vibrant rim that hints at its youthful energy. The nose is intensely mineral and finely etched, opening with notes of pulverised chalk, crushed rock and graphite, followed by layers of wild blueberry, black cherry and blackcurrant, lifted by hints of violet, licorice, subtle spice and a touch of smoky oak. On the palate, this is extravagantly rich yet incredibly precise. The texture is unusually lush for such a young Ausone, with a velvety, almost creamy mid-palate that remains anchored by a firm, refined tannic structure and a vivid mineral spine. Flavours of ripe blue and black fruits intertwine with redcurrant, fresh plum, cocoa, wet stone and a lingering saline note that keeps everything vibrant and fresh. The finish is very long, layered and persistent, promising remarkable development. This wine has outstanding aging potential: while it can be approached from around 2020 with proper aeration, it will evolve and gain complexity effortlessly through 2060 and beyond.

Production
Château Ausone’s vineyards sit on the dramatic limestone slopes and terraces of Saint-Émilion, a terroir that is central to the wine’s unmistakable mineral character. The blend is typically dominated by Cabernet Franc complemented by Merlot, sourced from very old vines planted on thin topsoil over solid limestone and clay-limestone, which naturally limits yields and concentrates flavour. Harvesting is carried out by hand in small parcels, with meticulous sorting in the vineyard and at the cellar to ensure only perfectly ripe berries make it into the grand vin. Vinification takes place in temperature-controlled vats, often using a parcel-by-parcel approach, followed by élevage in a high proportion of new French oak barrels, where the wine slowly gains its polish, integration and remarkable depth without losing its purity of fruit or pronounced sense of place.

Food & Serving
Ausone 2009 is a contemplative wine best paired with refined, flavourful dishes that can match its depth and structure. Ideal companions include roast rack of lamb with herbs, slow-braised beef or veal, pigeon or duck with truffle accents, and richly sauced game birds; on the cheese board, opt for aged Comté, hard sheep’s cheeses or well-matured cow’s milk cheeses rather than strong blue cheeses. Serve at 16–18°C (60–64°F) to preserve its aromatic complexity and freshness. In its youth and even into mid-maturity, decanting for 2–3 hours is strongly recommended to allow the wine to unfurl its layers; older bottles should be decanted more gently and for a shorter time, primarily to separate the sediment.

Producer
Château Ausone is one of Bordeaux’s most revered estates, classified as Premier Grand Cru Classé A in Saint-Émilion and long regarded as one of the region’s true blue-chip names. With a history that traces back centuries – the property takes its name from the Roman poet Ausonius, who is said to have had vines around this area – the château has consistently showcased the unique potential of Saint-Émilion’s limestone slopes. Under the stewardship of Alain Vauthier, Ausone has achieved new levels of precision and consistency, becoming a benchmark for Cabernet Franc–driven Bordeaux. The estate is celebrated for crafting wines of formidable longevity, striking mineral purity and haunting elegance, with vintages such as 2009 frequently cited among the greatest wines produced on the Right Bank.

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