Stéphanie de Boüard-Rivoal

The Path

Training at ESCP Business School gave Stéphanie de Boüard-Rivoal a business framework that fits the demands of a wine estate: structure, timing, and long-range judgment. In a trade where decisions land in bottle, that kind of preparation matters. It is a foundation built for reading balance, managing process, and keeping strategy aligned with the pace of wine.

The Work Today

Since 2012, Stéphanie de Boüard-Rivoal has been co-owner and CEO of Château Angelus in Saint-Émilion, France. The role sits at the point where inheritance meets daily decision-making, and the wines associated with it are known for signature finesse and a long finish. Her framing of the house through the relationship between Merlot and Cabernet Franc points to a style shaped by calibration: texture, structure, and finish treated as part of the estate’s identity, not as separate concerns. De Boüard-Rivoal’s approach stays close to the practical work of wine. Rather than lean on slogan or spectacle, she speaks in terms of sensory choices and balance. That keeps the focus on how the wines are built and how business discipline supports that work, with each side reinforcing the other.

Signature

Stéphanie's signature wines include Château Angelus, Carillon d'Angelus, N° 3 d’ANGELUS, and Tempo d’Angelus.

In Their Words “The style of Château Angelus wine, it's a balance between Merlot with the opulence, the richness, the fruit, and the Cabernet Franc that is the DNA of Château Angelus, which produces the great harmony.” “Blind tasting, which is both fun and enlightening.”

Acclaim

The position carries the weight of a family business she wanted to join from youth, and that context matters in how the work is read. Recognition here shows up in the glass. Château Angelus wines are known for signature finesse and a long finish, and de Boüard-Rivoal describes their style through the balance between Merlot and Cabernet Franc. The terms are precise: richness held in check by structure, opulence shaped into line, harmony built from contrast. Blind tasting adds another layer of craft. It demands recognition without cues, and it links her leadership to the sensory discipline expected of a Saint-Émilion estate. Business and palate are not separate skills in this setting; they function together.