
1987 Chateau Angelus
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- Most Recent Global Avg Price (ex-tax)
- $ 332 / 750ml
- From August 2025
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3 from 1 User Rating
- 1 Critic Review
- Style Red - Savory and Classic
- Grape Variety Bordeaux Blend Red
- Food Pairing Beef and Venison
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Prior to the 2022 vintage, this wine was classed as Premier Grand Cru Classe A. Classified as Premier Grand Cru Classe B from 1996 to 2012.
Vineyard notes: "Surface area 27 hectares (66 acres) Location South-facing slope of Saint-Emilion, on the famous “foot of the slope Soils Clay-limestone on the upper part; clay, sand and limestone as the slope goes down Density of plantation 6,500 to 8,500 vines per hectare depending on the soil characteristics"
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Highlights





Details
- Classification
- Saint-Emilion Grand Cru
- Producer Notes
- In the last thirty years, Hubert de Boüard de Laforest has constantly challenged practices and techniques for the benefit of his land and the unique characteristics of the wines grown on it, enabling Château Angélus to be recognised as one of the foremost properties in its appellation area. This recognition has been documented in one classification after another, the last of which awarded Château Angélus the status of Premier Grand Cru Classé "A".
- Drinking Window
- 1996-2006
- Sweetness
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Dry
- Maturation
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Oaked
- Winemaker
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Hubert de Boüard de Laforest
- Ownership
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Boüard de Laforest family
- Closure Type
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Cork
- Vineyard Notes
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Surface area 27 hectares (66 acres) Location South-facing slope of Saint-Emilion, on the famous “foot of the slope Soils Clay-limestone on the upper part; clay, sand and limestone as the slope goes down Density of plantation 6,500 to 8,500 vines per hectare depending on the soil characteristics
Read more
- Winemaking
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Vinifications in oak and stainless steel vats for the Merlot, in concrete vats for the Cabernet Franc - A cold soak at 8°C for some vats, depending on the characteristics of the grapes, for 4 days to one week - Temperature of alcoholic fermentation up to 28°C - Post-fermentation maceration at 28 to 30°C, for 1 to 3 weeks
Read more
- Ageing
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from 20 to 22 months - in new fine grain French oak barrels with medium char for the Merlot and a part for the Cabernet Franc; - in 30hl foudres for some of the Cabernet Franc, selected for the especially subtle character of its aromas
Read more
Suggested Dishes to Pair With This Wine
- Lamb kreatopita Starter Course
- Meat in filo pastry
- Contains: lamb mince
- Greek
- Beef sirloin Korean BBQ Main Course
- Contains: garlic, sesame oil, ginger
- Korean
- Holstein dairy T-bone Main Course
- Dutch dairy cattle breed, aka Friesian
- Western
- Galloway bone-in-ribeye Main Course
- Flavourful and lean beef from traditional Scottish breed
- Western
Details
- Classification
- Saint-Emilion Grand Cru
- Producer Notes
- In the last thirty years, Hubert de Boüard de Laforest has constantly challenged practices and techniques for the benefit of his land and the unique characteristics of the wines grown on it, enabling Château Angélus to be recognised as one of the foremost properties in its appellation area. This recognition has been documented in one classification after another, the last of which awarded Château Angélus the status of Premier Grand Cru Classé "A".
- Drinking Window
- 1996-2006
- Sweetness
-
Dry
- Maturation
-
Oaked
- Winemaker
-
Hubert de Boüard de Laforest
- Ownership
-
Boüard de Laforest family
- Closure Type
-
Cork
- Vineyard Notes
-
Surface area 27 hectares (66 acres) Location South-facing slope of Saint-Emilion, on the famous “foot of the slope Soils Clay-limestone on the upper part; clay, sand and limestone as the slope goes down Density of plantation 6,500 to 8,500 vines per hectare depending on the soil characteristics
Read more
- Winemaking
-
Vinifications in oak and stainless steel vats for the Merlot, in concrete vats for the Cabernet Franc - A cold soak at 8°C for some vats, depending on the characteristics of the grapes, for 4 days to one week - Temperature of alcoholic fermentation up to 28°C - Post-fermentation maceration at 28 to 30°C, for 1 to 3 weeks
Read more
- Ageing
-
from 20 to 22 months - in new fine grain French oak barrels with medium char for the Merlot and a part for the Cabernet Franc; - in 30hl foudres for some of the Cabernet Franc, selected for the especially subtle character of its aromas
Read more
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(1)User Ratings
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Vintage quality: Average
Current condition: Likely past it
The 1987 vintage for Bordeaux was not the best but some nice wines were made.
The growing season began with a cold, harsh winter that went on for unseasonably long with spring slow to arrive. A lackluster spring also proved a dampener with wet weather disrupting both ...
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