Château Saint-Hilaire was created in 1982, on deep, gravel soils overlooking the Gironde Estuary. Adrien Uijttewaal gradually expanded the estate to the neighbouring village of Queyrac, with its terroir of gravel and clay, by steadily planting new vines and the acquisition of wines of around 30 years in age. This excellent terroir gives wines with the finesse and elegance of the Médoc appellation. Château Saint-Hilaire became a Cru Bourgeois with the revision of the classification in 2003. Food pairing: Excellent with beef, pasta in tomato sauce, beef, game, lamb, poultry, pork, and vegetarian dishes. Serving temperature: 17- 18°C. Taste: The attack is generous and supple, giving way to a delicious sensation of density and softness. A wine robustly structured yet delicate at the same time, evolving to a gentle, flavoursome finish with fine length. Aroma: This deeply coloured wine reveals a highly complex aromatic palette on the nose ranging from black-berried fruit to roasted, toasty notes. Grape variety: Cabernet Sauvignon, Merlot, Cabernet Franc.