Château Fleur Cardinale Saint-Émilion 2020 is a powerful yet sophisticated Bordeaux red, showcasing the richness and elegance of Merlot-dominated Saint-Émilion. Classified as a Grand Cru Classé since 2006, the estate benefits from an exceptional clay-limestone terroir that brings both concentration and freshness. The outstanding 2020 vintage combines ripe, expressive fruit with beautifully integrated structure, while ageing in new French oak barrels and terracotta amphorae adds complexity and refinement.

The Wine Advocate | RP 93-95
Published: May 20, 2021
Drink: 2025-2045

Composed of 77% Merlot, 18% Cabernet Franc and 5% Cabernet Sauvignon, with an alcohol of 14.5% and a pH of 3.57, the deep purple-black colored 2020 Fleur Cardinale bursts from the glass with powerful notes of crushed blackberries, stewed black plums and Morello cherries, plus suggestions of star anise, pencil shavings and black truffles. The medium to full-bodied palate is chock-full of softly textured, juicy black fruits, countered by fantastic tension, finishing with great length and loads of earthy layers.

Jancis Robinson | JR 17
Published: Jan 12, 2022
Drink: 2025-2033

76% Merlot, 20% Cabernet Franc, 4% Cabernet Sauvignon.
Bright, lifted and fragrant with red-fruit and floral notes. Palate lively and juicy with plenty of drive and persistence. Tannins firm but honed and integrated. Appealing now but should develop further. James Lawther MW

Technical Specs

Alcohol: 14.5%
Closure: Natural Cork
Harvest: 2020
Oak: Aged for 12–14 months in new French oak barrels, complemented by ageing in two 750-litre terracotta amphorae. Old Merlot and Cabernet Franc components are also aged in amphorae
Varietals: 76% Merlot, 20% Cabernet Franc, 4% Cabernet Sauvignon
Vineyard/Farming: 23.1 hectares under vine, with an average vine age of 40 years. Clay-limestone soils comprising seven distinct soil and subsoil types. Hand-harvested between 17 September and 2 October 2020
Winemaking: Grapes are carefully sorted through manual selection and densimetric sorting. Fermentation takes place in temperature-controlled stainless steel vats, with approximately 28 days of vatting. Cold maceration and ageing on lees contribute to the wine's complexity and texture
Winemaker/Producer: Château Fleur Cardinale – Dominique and Florence Decoster; consulting oenologist Jean-Philippe Fort
Region: Saint-Émilion, Bordeaux, France – AOC Saint-Émilion Grand Cru
Classification: Grand Cru Classé

Serving Temperature: 16–18°C
Decanting: Decant for approximately 1-2 hour before serving. 
Food Pairing: Roast beef, lamb, venison, duck, mushroom dishes, truffle and mature cheeses