Château Taureau Lussac-Saint-Émilion R. Laborie 1986
The 1986 Château Taureau is a French red wine produced by R. Laborie under the Appellation Lussac-Saint-Émilion Contrôlée. It originates from Bordeaux, a historic region on the Atlantic coast that has been exporting wine since the Middle Ages. The 1986 vintage in this area is described as tight and classic, achieving a score of 89 points.
The wine comes from the Right Bank in the Libournais district, specifically from Lussac-Saint-Émilion. As one of the four satellite appellations, it is situated about nine kilometers northeast of Saint-Émilion. The area features an undulating landscape around the village of Lussac, where the oceanic climate is moderated by the waters of the Dordogne river, providing mild temperatures and a certain level of humidity.
The local 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 appellation exclusively produces red wines, which are traditionally dominated by Merlot. This grape variety thrives on the cool clay-limestone soils and typically makes up 70 to 90 percent of the blend, supplemented by Cabernet Franc and smaller amounts of Cabernet Sauvignon. Lussac-Saint-Émilion is recognized for yielding well-crafted, Merlot-based Bordeaux wines in the traditional Saint-Émilion style.
This specific release was bottled by the importer, Chris Wine in Copenhagen, and features an alcohol content of 12 percent.
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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