2005 Château Rouget, Pomerol

2005 Château Rouget, Pomerol

Lay & Wheeler has never previously purchased the wines of Château Rouget but we could not resist including the new release in our 2005 vintage en primeur offer. The '05 is way ahead of any earlier vintage from the estate that we have tasted.
Luscious,
voluptuous, showy pomerol which reveals an abundance of flattering, ripe, black stone fruit flavours from beginning to end.
Generous and substantial but not overblown. Really delicious and this head-turner could well turn out to be one of the best-valued Pomerols of the vintage.

This wine is now sold out. Please get in touch with your advisor or one of our team on [email protected] or 01473 313 300 for more information or guidance on an alternative.

Wine details

  • Region & country
    Pomerol, Right Bank, Bordeaux, France
  • Grape
    Cabernet Franc
    Merlot
  • Maturity
    Mature 2012 - 2022info
  • Colour
    Red
  • Sweetness
    Dry
  • Style
    Still
  • Unit Volume
    Bottle (75cl.)
  • ABV
    13%
Château Rouget

Château Rouget is a Pomerol estate which punches above its weight. Its reputation was firmly established by the end of the 19th century when it was regarded as one of the top five estates in Pomerol. Although it maintained a consistent output during the 20th century, it wasn’t until Jean-Pierre Labruyère purchased it in 1992 that Rouget once again began to attract attention. The Labruyères’ wine credentials included holdings in Beaujolais and ownership of Domaine Jacques Prieur in Burgundy. They recognised Rouget’s prime terroir, overlooking the Barbanne River and surrounded by well-known properties including Clos l’Eglise, Clinet and La Croix de Gay. Jean-Pierre completely revitalised the estate - the cellar was modernised, poorer plots of vines were sold off and newer ones purchased, culminating in its current 17 hectares of Merlot and Cabernet Franc split across three parcels in Pomerol. Edouard, Jean-Pierre’s son, is now at the helm and brings a Burgundian approach to his winemaking with hand-harvesting, careful sorting and sometimes whole-bunch fermentation.

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