Chateau Ausone St. Emilion Bordeaux, Complete Guide

Learn everything about Chateau Ausone St. Emilion with wine tasting notes and wine with food pairings. Learn all the best vintages, the history of the property, and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Ausone History, Overview

There is no way to verify if the property we know as Chateau Ausone, was truly the original Lucaniac villa dating back to the 4th century belonging to the famed Roman poet Ausonius. What we do know is, if you go to the lower portion of the estate, you find numerous archaeological remains of an ancient Roman villa.

Among the ruins, you’ll find mosaics showing the property was known as “La Villa du Palat.” Regardless of where the poet planted his vineyards, Ausone has been produced for close to 4 centuries under the name honoring Ausonius from their hillside vineyards.

Chateau Ausone is one of the few famed Bordeaux estates that has remained a family vineyard. In fact, only 3 different families have owned the vineyard since it was originally created. This is quite a feat when considering the number of musical chairs taking place with all the buying and selling of Bordeaux chateaux.

In order, the 3 family owners of Ausone are; the Lescours family from the 13th to the 16th centuries. This was followed by Jacques de Lescure and his heirs in the 17th century. At the close of the 17th century, The Chatonnet-Cantenat family along with the Dubois-Challon-Vauthier family took over.

Alain Vauthier who manages Chateau Ausone with his daughter Pauline Vauthier today is a direct descendant of the 17th-century owners.

Chateau Ausone The Modern Age

In the pre Vauthier era, the estate management was handled by Patrick Delbeck, who was assisted by Alain Vauthier. But it was Delbeck who called the shots at the time.

Tasting those wines shows how much progress has been made since the Vauthier era began. The Delbeck wines are frankly technically well made but lack excitement. There was no second wine, very little selection was employed and grapes were picked far too early.

And let’s not forget effective yields. In those days, the average annual production of Ausone was close to 2,500 cases per year or more. Today, under Alain Vauthier, perhaps 1,500 cases are produced in a great year. Less wine is produced in a more difficult vintage. Tasting the wines today is all anyone needs to see the difference.

Alain Vauthier managed to take over the estate after a long and heated court battle with the other half of the family. Alain Vauthier was more than well versed with everything about Ausone by that time, as he was working as their winemaker since 1976.

It was rumored that a takeover bid was placed by Francois Pinault in 1997. The bid was reported to be the equivalent of 17 million Euros per hectare. As a point of reference, Chateau Cheval Blanc was sold at the equivalent of 15 million Euros per hectare at close to the same time.

When you ask almost any chateau owner or vigneron to name the best terroir in Bordeaux, the overwhelming majority say it belongs to Chateau Ausone. That terroir, along with the skills of Alain Vauthier has turned Chateau Ausone into one of the best producers in the world!

With the 1999 vintage, Chateau Ausone began producing compelling Bordeaux wine of a singular quality that every taster should experience. At least once. One of the early decisions made by Alain Vauthier was to bring in Michel Rolland to aid in the blending.

In 2013, Ausone decided not to renew their contract with Michel Rolland. The blending is now done in-house by Alain Vauthier, Pauline Vauthier, and the long-time cellar master Philippe Baillarguet. Pauline Vauthier, who is a competitive horse rider continues taking a larger role in managing the estate and producing the wines at Chateau Ausone.

It is expected that Pauline Vauthier will eventually become fully in charge of the property in the years to come.

Another change implemented by Alain Vauthier was to install a new drainage system. The terraces and retaining walls were rebuilt. The vineyard sections with missing vines were replanted, and Ausone began a program of increasing their vine density. The multi-year restoration of the chateau and the tiny, old chapel on the property was completed in 2017.

In 2021, Chateau Ausone made a surprise announcement that from this point forward they would no longer participate in subsequent classifications. While the decision will not hurt Chateau Ausone in the eyes of the consumer, it did set back the classification to some degree. Chateau Cheval Blanc also declined to participate in future classifications on the same day. Shortly after that, Chateau Angelus also declined to participate. Starting with the 2022 vintage, Chateau Ausone will no longer state Premier Cru Classe A on the label.

Chateau Ausone Style and Characteristics

The style of wine at Chateau Ausone is unlike most other wines. Minerality, from the massive limestone deposits in the soil, is what most tasters notice. The fruit retains a beautiful purity.

The wine is rich, full-bodied, and concentrated, yet it is not heavy. There is a lot of tannins, but the tannins are ripe. The wine offers powerful aromatics, filled with ripe black, blue and dark red fruits, accompanied by licorice, floral and crushed rock scents. Ausone

is built to age. Millionaires with the funds to buy these wines will need an equal amount of patience before the wines are mature.

The best vintages of Chateau Ausone are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009, 2008, 2006, 2005, 2004, 2003, 2001, 2000 and 1998. Most years of Ausone produced between 1965 and 1994 are often disappointing.

I seldom have the opportunity to taste vintages from 1964 or older. I’ve enjoyed the few bottles I’ve been honored to taste. I hear the really old vintages can be sublime. I was fortunate to be able to enjoy a thrilling 1934 and a very good 1952. But due to its tiny production, I seldom see very old bottles.

Located just outside of the St. Emilion village, there are only 2 ways to get to Ausone. A short hike up the steep hill. Or drive up its windy, twisting, small road. There is always the potential for problems going to Ausone during the busy En Primeur tastings because there is no way, 2 cars can travel in opposite directions at the same time.

Chateau Ausone Vineyards, Terroir, Grapes, Winemaking

The 7-hectare vineyard is planted to 55% Cabernet Franc, 40% Merlot, 45 Cabernet Sauvignon, and 1% Petit Verdot. This marks a slow change in the vineyard over the years with the planting of more Cabernet Franc and reductions in the Merlot.

Cabernet Sauvignon is only included in the second wine. The vine density ranges from 6,500 to 12,000 vines per hectare for most of the vineyard.

However, today, over 15% of their vineyard is now planted with 12,600 plants per hectare. The newer plantings are at all the higher levels of density. It remains a distinct possibility that eventually the vine density of Chateau Ausone will be at the 12,600 plants per hectare level.

However, this is only being done a few vines at a time. The entire process is expected to take several decades. Vineyard management practices are done with an eye to organic and biodynamic farming techniques.

The steep, hillside terroir with its grades of 15% to 20% is clay with limestone and limestone over Asteria limestone in the soil. This is what gives the wine of Chateau Ausone its intense mineral character. As you move further down the steep slopes, you find more clay and limestone soils.

The vineyard sits in a natural amphitheater, with both sun and shade for the vines. Much of the vineyard enjoys southeast exposure. At its peak, the plateau reaches up to 85 meters in elevation.

The vines are old, in fact, the average age of the vines is 50 years. However, Chateau Ausone also has some of the oldest vines in St. Emilion. There are Cabernet Franc vines that are more than 100 years of age. The oldest vines were planted in 1906. Their oldest vines are planted next to their cellars. In fact, those old vines are considered to be the parcel in the vineyard.

Yields are low at Chateau Ausone. On average, they are close to 33 hectoliters per hectare. Low yields are the goal here. This is accomplished in part by early de-leafing and green harvesting and high levels of vine density, as we mentioned earlier.

Changes in the cellars of Chateau Ausone took place in 2009. Alain Vauthier acquired a number of small, 6-hectoliter, refrigerated, stainless steel tanks that are used as holding tanks until they have enough fruit from a given vineyard block to fill a single wooden vat.

Keeping the fruit in these stainless steel tanks allows him to control the temperature and sanitary conditions. The vats can be readily moved with a forklift, once there is enough fruit ready to be gently poured into — and to fill one of the oak fermenters.

To produce the wine of Chateau Ausone, following a cold maceration, the vinification takes place in traditional, 54 hectoliter oak vats. Malolactic fermentation has taken place in French oak barrels since the 1995 vintage. The Grand Vin is aged in 100% new, French oak barrels up to 24 months, depending on the character and richness of the vintage.

There is a second wine, La Chapelle d’Ausone, which made its debut in 1995. La Chapelle d’Ausone is on average a blend of 50% Merlot and 50% Cabernet Franc. Although a very minor portion of Cabernet Sauvignon can be added as well in select vintages. On average, close to 1,500 cases of Chateau Ausone are produced each vintage. About 600 cases are made of La Chapelle d’Ausone every year.

The Vauther family owns other properties in Saint Emilion, Chateau Moulin St. Georges, Chateau Fonbel, Simard and Haut Simard. In 2014, the Vauthier family added another chateau to their growing portfolio of vineyards with the purchase of the neighboring vineyard, Chateau La Clotte.

Alain Vauthier also consults with other estates in Saint Emilion on their vineyard management and winemaking techniques.

When to Drink Chateau Ausone, Anticipated Maturity, Decanting Time

Chateau Ausone is much better with at least 15 – 20 years of aging in good vintages. Young vintages can be decanted for 4 hours or more. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Ausone offers its best drinking and should reach peak maturity between 20-50 years of age after the vintage.

Serving Chateau Ausone with Wine and Food Pairings

Chateau Ausone is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Ausone is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Ausone is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

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