Château Angelus – with Hubert de Boüard and the Commanderie de Bordeaux


Winegrowing is in Hubert de Boüard’s genes. He grew up surrounded by his family’s vines at Château Angélus in Saint-Emilion, and his father bought him his first pair of secateurs, when he was 7, so he could go out and prune the vines.

The estate has been owned by the Boüard de Laforest family since the Domaine de Mazaret was bequeathed to Comte Maurice de Boüard de Laforest in 1909, and expanded by the acquisition of Clos de L’Angélus in 1926 and a plot from Château Beau-Séjour Bécot in 1969. The name refers to the three Angelus bells audible from the vineyards.

In 1985, Hubert took over the family estate at Angélus. After years of relentless hard work, Hubert’s efforts were rewarded in 1996 when Château Angélus was given the rank First Great Classified Growth. Then in 2012, the Classification confirmed the rank of First Great Classified Growth, and added the distinction “A”.

Today, Hubert de Boüard de Laforest is also the current President of the Grand Conseil du Vin de Bordeaux (GCVB) and serves as the world Grand Maître of the Commanderie de Bordeaux at headquarters in Bordeaux.

Our additional guest is Angus Smith, Grand Maitre of the US chapter of the Commanderie du Bordeaux. Angus grew up in the north of England before leaving for a career in finance that took him all over the world, before finally settling in Philadelphia.

Join us as we talk with Hubert de Boüard de Laforest about the generations of work behind Château Angelus. We’ll also talk with Angus Smith about the Commanderie de Bordeaux, and its members’ affection for the wines of Brodeaux.

For more info:

Château Angelus:

Commanderie de Bordeaux:

Sponsor: Millesima, Fine Wine Merchants:

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Show #391
(44:53 min 44.1 MB)

3 Responses to “Château Angelus – with Hubert de Boüard and the Commanderie de Bordeaux”

  1. 1 Randy Holliday Jun 13th, 2015 at 4:09 pm

    Very interesting show. I have a 1995 Angelus that I am now in no hurry to open based on the information in this show.

    A question about decanting. You said you will often decant for 3-4 hours before serving. Doesn’t that result in the wine coming up to ambient room temperature, likely low to mid 70s, when served? That seems high. Do you do anything to drop the temperature after decanting but before serving? I have been reluctant to decant for this temperature reason.


  2. 2 GrapeRadio Bunch Jun 16th, 2015 at 6:22 am

    Hi Randy,

    We’ve had guests tell us that for lengthy decants they will start with a cold decanter and/or put the wine into a cooler environment – for instance, a cellar, refrigerator (temporarily) or ice bath to avoid this.


  3. 3 Brian Crabtree Nov 19th, 2015 at 5:16 pm

    Decanting in the basement (if you have one) works well. The temp down there is 58 degrees in the coldest part of winter and 64 degrees in high summer. That’s for here in Michigan. Your mileage may vary.

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