The fine winegrowing areas of the Libourne region are located near te confluence of the Dordogne and the Isle rivers. These vineyards cover a superb natural landscape of hills and plateaux with an attractive mosaic of vines stretching out as far as the eye can see. Soil composition is complex, though largely clay-limestone in the St. Emilion and Fronsac appellations, and gravelly or sandy in Pomerol. This soil produces an amazing variety of red wines. The appellations in the Libourne region are: Saint-Emilion, Saint-Emilion Grand Cru, Montagne Saint-Emilion, Puissequin Saint-Emilion, Lussac Saint-Emilion, Saint Georges Saint-Emilion, Pomerol, Lalande de Pomerol, Fronsac and Canon Fronsac.

The grapes

Soil in the Libourne region is ideal for the Merlot grape, which reachest its fullest natural expression here. Merlot accounts for an average 70% of vines planted in the St. Emilion and Fronsac regions, and 80% in Pomerol. Other widely-planted varieties are Cabernet-Franc and Cabernet-Sauvignon. The unusual balance between these three grape varieties gives the wines of this region softness, fruitiness and excellent ageing potential.

The wines

Wines from Saint-Emilion and surrounding appellations are a brilliant, predominantely ruby-red colour and have a aromatic bouquet. They are both soft and fleshy and can age for remarkably long time.

Pomerol and Lalande-de-Pomerol wines offer a subtle combination of softness, elegance, power and ageing potential. Deep in colour, they also develop a powerful bouquet with a characteristic hint of truffle.

Fronsac and Canon-Fronsac wines are deep garnet-red with pronounced fruity aromas and powerful tannin that makes them able to age for a long time.

The classification

Since 1954, Saint Emilion is the only appellation in all of Bordeaux whose classification can be revised every ten years. This classification is based on the historical reputation of winegrowing estatesa as well as strict requirements regarding soil, analysis and tasting. There are 11 premiers grands crus classés (including levels A + B), and 63 grands crus classés.

In 1996 the classification of St. Emilion has been changed.

How to serve and appreciate

Both accessible when young and capable of ageing for a long time, wines from the Libourne region are ideal with a great number of dishes. When young they are best served at cool room temperature (16 C) with starters and delicatessan food. With a little age, they are a perfect match for red meat, roast poultry, trout in a sauce, and cheese. Fine old vintages are a first-class accompaniement to game.

Figures

Area under vine: 30,000 acres
Average annual production: 80,000,000 bottles
The Saint-Emilion region: 61,000,000 bottles
Pomerol and Lalande-de-Pomerol: 11,000,000 bottles
Fronsac and Canon-Fronsac: 8,000,000 bottles