Monsieur Touton Selection, Ltd.
212-255-0674

Chateau La Bridane2020

RED WINE

PUBLIC
March 2026
Prices and availability subject to confirmation
Chateau La Bridane label
  • Producer Chateau la Bridane
  • Blend 100% Red Bordeaux Blend
  • Country France
  • Region Bordeaux
  • Appellation Saint-Julien
  • UPC 0 15643 70740 7

Reviews

James Suckling 91

This shows notes of ripe and mellow blackberries with hints of vanilla, toffee and chocolate. Medium-bodied and dense with powdery, chewy tannins and a solid dark fruit backbone. Some savory herbs, too. Cabernet sauvignon, merlot and petit verdot.

by JS, James Suckling , 2023

Wine Advocate 89-91

Medium to deep garnet-purple colored, the 2020 La Bridane prances out of the glass with pretty notes of Morello cherries, plum preserves and rose oil, plus hints of star anise and allspice, with a hint of fallen leaves. The medium-bodied palate delivers plenty of juicy red and black fruit, framed by soft, rounded tannins and just enough freshness, finishing with a spicy kick.

by LPB, Wine Advocate , 2021

Decanter 91

Chewy tannins and an enjoyable grip and depth through the palate. Intense blackberry and bilberry fruits, not a huge amount of polish to the tannins yet but has potential. Thank goodness St-Julien still produces good value wines like this one, and your reward for patience as it opens up is a juicy feel through the finish. Engaging aromatics also, with peony and tobacco leaf. 15ha, Bruno Saintount owner.

by JA, Decanter , 2021

Jeb Dunnuck 89-91

A medium-bodied, fresh, and lively Saint-Julien, the 2020 Chateau La Bridane offers ample cassis, spice, and violet nuances to go with subtle background oak, ripe tannins, and wonderful purity of fruit.

by JD, Jeb Dunnuck , 2021

Technical Details

Winery Technical Data

Area: 15 hectares.
Grape varieties: 13% Cabernet Franc, 47% Cabernet Sauvignon, 36% Merlot, 4% Petit Verdot.
Soils: Graves.

Vinification

Manual stripping at veraison.
Mechanical harvest for a quick harvest and quality at the best time.
Manual sorting of the harvest.
Frequent practice of saignee.
Fermentation in cement vats and stainless steel tanks, fully thermo-controlled.
Pneumatic press.
Chai conditioning.
Ageing: 9 to 16 months in barrels, 2/3 new oak, fining with egg, no filtration.