Lussac-Saint-Émilion Château Lyonnat 1955
This is a 1955 red wine from Château Lyonnat, located in the Lussac-Saint-Émilion appellation of France. The estate, with roots tracing back to a house founded in 1815, bottled this wine directly at the château under the proprietorship of V. Roux.
Lussac-Saint-Émilion is an AOC situated on the right bank of Bordeaux in the Libournais district, approximately nine kilometers northeast of Saint-Émilion. As one of the four Saint-Émilion satellites, the area features a rolling landscape around the village of Lussac. The terroir consists of a mixture of soil types, including clay-limestone on the ridges, sand and gravel on the lower sections, and pockets of limestone bedrock. The oceanic climate is moderated by the waters of the Dordogne river, providing mild temperatures and a certain level of humidity.
Bordeaux is globally recognized for its historic wine production, having exported wines since the Middle Ages. While the left bank of the Gironde is dominated by Cabernet Sauvignon grown on gravel soils, the right bank is the traditional domain of Merlot and Cabernet Franc. In Lussac-Saint-Émilion, the production is exclusively dedicated to red wines, which are heavily dominated by Merlot thriving on the cool clay-limestone soils, supplemented by Cabernet Franc and smaller amounts of Cabernet Sauvignon. The 1955 vintage is considered classic for the region, achieving a score of 92 points.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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