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Chateau de Rouillac, Pessac-Leognan 2014

Chateau de Rouillac, Pessac-Leognan 2014
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Our Price:  £33.61Earn 33 Loyalty Points

Producer:  Château de Rouillac
Grape Varieties:  Cabernet Sauvignon 58%, Merlot 42%
Optimum Drinking:  Within 12 years
Wine Style:  Smooth complex elegant red
Alcohol by Volume:  13.5%
Closure:  Natural Cork
Country:  France


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Château de Rouillac, Pessac-Leognan 2014

A concentrated, silky smooth wine with berried fruits enhanced by spicy notes of cloves and subtle truffle flavours. Long and elegant on the finish


Producer Note

Based in Pessac Leognan on the left bank of Bordeaux, the elegant and noble Château de Rouillac is imbued with a historic past. In the 19th century Château de Rouillac was owned by Baron Haussmann, who produced a delicious wine which is said to have delighted Napoleon III. The current proprietor Laurent Cisneros and his family took up the reins of this magnificent property in 2009, passionately championing sustainable and environmental practices. The property has had a long association with horses and possesses beautiful stables; Titan their huge and impressive horse is still used today to plough the exceptional gravel soils in the vineyard. Renowned oenologist Eric Boissenot produces wines which are delicately blended with the utmost precision to reveal their optimum expression.


A cool, damp summer nearly hampered the 2014 vintage; fortunately an unusually warm and dry Indian summer rescued the vintage. The fruit was harvested in good health and resulted in aromatic wines with supple tannins.


The property is located in the Pessac-Léognan appellation and is right at the entrance to the city of Bordeaux. The vineyard sits on an exceptional terroir of gravel. The estate covers 36 hectares of which 26 hectares are planted with vines. The vines are cultivated sustainably, with respect for the environment and the biodiversity on the estate. Herbicides are not employed, instead, Titan the mighty draft horse works the land in the traditional manner. The grapes are manually harvested.


The grapes were manually harvested. Fermentation and maceration of the skins took place in temperature controlled stainless steel vats, lasting for 20 to 25 days. During the vinification daily pump-overs and punching down of the cap took place in order to extract colour and tannins; and impart structure and flavour. 100% of the wine was transferred to French oak barrels, one third of which was new and the wine underwent malolactic fermentation; two thirds of the wine were aged in barrels of one year.

Tasting Note

A concentrated deep red wine, with ripe red and black fruit flavours enhanced by spicy notes of cloves and subtle truffle flavours. Silky smooth on the palate with fine and elegant tannins and a long, succulent finish.

Serving Suggestion

Grilled duck breast, roast beef or mature cheese. Decanting is recommended.


Cabernet Sauvignon 58%, Merlot 42%




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