Known over two centuries, the great wines of Pomerol Rouget Castle takes its name from Rougier, his former land, larger than today. Quoted in reference works (Cox and Ferret) from 1868 for the quality of its wine, the castle has retained its charm as ever: a facade intact covered with ivy, a park visitor welcome the twenty-first century as they host the nineteenth. Owner of Chateau Rouget since 1992, the family lovingly Labruyere preserves the past as it prepares for the future. Arrived in Bordeaux, it is not new to wine: its head is in fact Jean-Pierre Labruyère, heir to a family long after the Beaujolais vineyards. After the necessary renovation of part of the vineyard, it was attached to the vat room and cellars, now among the best performers in the name. In 1999 they added two acres, purchased from prestigious nearby castles, the vineyards of Chateau Rouget now extend over 18 hectares. They are aged about thirty years on average, on a clayey soil and gravel, sometimes of clay and silica, and a basement of ferruginous alios. Under the guidance of Michel Rolland, an internationally renowned winemaker, responsible since 1997 for monitoring of the vineyard and wine, and Antoine Ribeiro, Head of the Culture Area, the two grape varieties (85% Merlot and 15% Cabernet Sauvignon) are harvested as late as possible, manually and in small crates to best meet the perfect ripeness of grapes.
This wine was the star of our All French Tasting. Despite being one of the highest priced wines that was shown at the event, this was not about the price. It was about the quality of the juice.
James Suckling 95 Points
This is soft and chewy with very round tannins and lots of blackberry, toasted-oak, walnut and earth character. Traditional with a new vibe. Full-bodied, layered and juicy. Some tobacco, stem and chocolate, too.
Decanter 94 Points
Inky plum color, clear aromatic concentration and a relatively low yield of 33hl/ha. These levels of concentration are repeated on the palate, and this is one of the more intense Rougets, particularly if comparing to years like 2017 but also more muscle here than the 2018. High quality, with rippling tannic muscle and smoked black fruit, will take its time to come around. Harvest 17 September to 10 October.
Barrel Sample: 94
