| Chateau Rousselle wines | |
Chateau Rousselle Tradition Region: Bordeaux, Cotes du Bourg, France Description: Tradition is a cuvée of 75% merlot, 20% cabernet sauvignon, 3% malbec and 2% cabernet franc from vines planted in the in 1950s. The aromas deliver red and black fruit, raspberry, blueberry, cherry, grow richer with liquorice tonalities, and also spicy hints of dried wild herbs, and mineral tones. In the mouth it is soft and creamy, round, rich, with a long finish. This wine can be aged for 10 years, or more according to the vintage. |
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Chateau Rousselle Prestige Region: Bordeaux, Cotes du Bourg, France Description: Prestige is a cuvée of 10% malbec, 85% merlot, and 5% cabernet franc from vines about 50 years old. The wine has a deep garnet-red color. The aromas has black fruits: cherry, blackberry, morello cherry and blackcurrant, harmonized with floral hints of malbec, especially violet. It is a wine that can age for long time but it can be enjoyed even after 4 years from its release, the moment where the wine will usually starting to deliver its finesse. If possible bring to room temperature 48 hours before opening. Decant 3 hours before serving. |
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Chateau Rousselle
Built in 1636 Chateau Rousselle gained great reputation and became in XIX an example of the greatest winemaking techniques to the point that in 1869 the Feret classified its wine as "Premier Bourgeois".
There are 57 acres of very old vines (40 years) but with a density of 5700 vines per hectare mainly Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec, all are cultivated by hand.
The vineyards are close to the Gironde river estuary enjoying the proximity to the Atlantic Ocean and a soil made of two layers one brown clay from 1 to 3 feet and then limestone.
The holistic approach given by the current owner Vincent Lemaitre, who took over in 1999, means that very light and whenever possible no treatment at all is done in the vineyards; intervention are pretty much limited to a vigorous green harvest during the summer and in bringing the maturation to the optimum stage. Oak is used to bring wines to maturation, not in order to alter the taste of them.
The result is complex multi-layers wines with the full spectrum of berries, cherry and liquorice, dried herbs, spices and leather.
The following step for Lemaitre was to buy also Chateau Haut Vigneau in the Cotes de Blaye; the calcareous soil of this estate brings wines with raspberry and blueberry notes and some spicyness exhalting the fruitness of this Bordeaux.
Chateau Rousselle and Haut Vigneau detailed presentation
Winery website: www.chateaurousselle.com
Built in 1636 Chateau Rousselle gained great reputation and became in XIX an example of the greatest winemaking techniques to the point that in 1869 the Feret classified its wine as "Premier Bourgeois".
There are 57 acres of very old vines (40 years) but with a density of 5700 vines per hectare mainly Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec, all are cultivated by hand.
The vineyards are close to the Gironde river estuary enjoying the proximity to the Atlantic Ocean and a soil made of two layers one brown clay from 1 to 3 feet and then limestone.
The holistic approach given by the current owner Vincent Lemaitre, who took over in 1999, means that very light and whenever possible no treatment at all is done in the vineyards; intervention are pretty much limited to a vigorous green harvest during the summer and in bringing the maturation to the optimum stage. Oak is used to bring wines to maturation, not in order to alter the taste of them.
The result is complex multi-layers wines with the full spectrum of berries, cherry and liquorice, dried herbs, spices and leather.
The following step for Lemaitre was to buy also Chateau Haut Vigneau in the Cotes de Blaye; the calcareous soil of this estate brings wines with raspberry and blueberry notes and some spicyness exhalting the fruitness of this Bordeaux.
Chateau Rousselle and Haut Vigneau detailed presentation
Winery website: www.chateaurousselle.com
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