Chateau Rouget Pomerol

Chateau Rouget Pomerol

£52.50 / bottle
£598.50 / case (12+ bottles, 5% off)

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12 in stock

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Website Chateau Rouget

Description

Chateau Rouget is as Bordeaux red wine produced in the Pomerol wine growing appellation on Bordeaux’s right bank. It is located located near Eglise-Clinet, Petrus and Le Gay.

Chateau Rouget has a long history and was widely regarded as one of the best producers in the Pomerol appellation during the 19th century. Since 1992, the estate has been owned by the Labruyere family, with consultancy by the oenologist Michel Rolland. Château Rouget, which encompasses 42 acres today, stretches across the gentle slopes of the Pomerol plateau near the village and the old church. Two thirds of vines are located around the Estate but Château Rouget also includes beautiful plots facing Petit Village, Le Pin and Trotanoy. The estate is noted for the remarkable progress that has been made since the Labruyere family took the reins and there has been a vast replanting program which started in 1992. This combined with the purchase of 5 high-quality acres from the prestigious neighbouring estates on the high plateau  have considerably reinforced the position of the cru. Today the estate is run by Edouard Labruyere with the help of Antoine Ribeiro, estate manager.

The vineyards at Chateau Rouget are planted on gravelly soils mixed with clay. This soil composition, combined with an exceptional exposure, confers all the typicity, elegance and finesse to Château Rouget wines. The vineyards are planted with 85% Merlot and  15% Cabernet Franc at a denisty of  3 000 vines per acre / 7 500 vines per hectare. The average age of the vines is 40 years old. Grapes are manually picked and carefully transported in small 20 kg crates. Harvest occurs in several steps, in order to secure an optimal maturity level. Bunches are sorted a first time as soon as they arrive in the cellar. Then, once the grapes are fully destemmed, they go through another double sorting table. The Chateau Rouget grand vin is 40% barrel fermentation, 60% oak vats and  finally matured in 30% new barrels. Production is relatively small at around 6,500 cases per vintage.

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