The property is today managed by Stéphanie de Boüard-Rivoal, who took over its management from her father in 2012. Hubert de Boüard still remains very much involved, working alongside his daughter. The Grand Vin of Angélus is typically full bodied, rich and bold in style, with Antonio Galloni saying that “next to Pavie and Cheval Blanc, Angélus has broader shoulders, larger-grained tannins and more overt ripeness”. Some of the best vintages of this wine have been 1990, 2000, 2001, 2003, 2005, 2009 and 2010, with them all being considered close to perfect by critics. A second wine has been produced at this estate since 1987, named Le Carillon d’Angélus. The vines receive the same care and attention as for the Grand Vin, the main difference coming from the length of time spent in oak and the proportion of new oak used, which means that the wine is of a lighter and more approachable style than the Grand Vin, and is characterised by velvety tannins and rich fruitiness.
It has been well received by critics, with Parker saying of the 2015 vintage that it was able to “show up many other Saint-Émilion grand crus”. A third wine has also been produced since 2007, called No. 3 d’Angélus, the product of the estate's younger vines, which focuses on producing a smooth and fruit forward wine. The constant search for ways of producing wine of even higher quality is clear at Angélus. In 2009, an extra 60 people were hired in order to manually de-stem the grapes, berry by berry, as much as possible, and this was expanded to 150 people the following year, meaning that almost half of their crop was de-stemmed manually. This process means that the berries will stay intact, preserving freshness and retarding oxygenation.
With the 2018 production, the property introduced two individual 3,200 litre oak foudres to the winery which made up 10% of the production of the Grand Vin. The team tasted the wine in the foudre every day comparing it with the same fruit aged in oak barriques to understand the effects of this alternative élevage. These thicker oak barrels saw a slower transition of oak flavours into the wine and the tannins in the foudre were very pure and more refined than when compared to the barriques. So pleased with the results, Angélus bought an additional foudre to be used in the 2019 vintage.