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Château de Rochemorin White
The wines of Rochemorin were much appreciated in the 18th century by the lord of the manor, who was none other than Charles Louis de Secondat, Baron de Montesquieu. The famous philosopher and author of "The Spirit of the Laws" was full of praise for these vivacious aromatic wines. You too will be delighted with the honeysuckle, blackcurrant bud, pineapple, apple and pear flavours that combine marvellously on the palate. The wines are also full-bodied, juicy and very fresh. The smoky finish reflects the unique gravel terroir in Pessac-Léognan.
Wine style
Tender and Aromatic
Grape blend
100% Sauvignon
Weather
The 2017 vintage was one of the earliest on record. The growing season was marked by a dry winter and spring (46% less rainfall than usual), accompanied by temperatures 2°C above average (except for the frost in April). This dry summer weather was ideal for ripening the seeds until late August.
Tasting Comment
Appareance
A pale yellow colour with green highlights.
Nose
The bouquet is especially fresh, featuring floral nuances and aromas of white peach with a hint of vanilla.
Mouth
Starts out smooth with a subtle richness. A well-balanced wine with vanilla flavours on the middle palate, notes of tropical fruits (pineapple) and a lemony finish. It makes an ideal partner for smoked salmon, veal Saltimbocca or chicken with oyster mushrooms.
Ratings and reviews
Very fresh, with racy lemon peel, tarragon and white peach notes streaming through. A flash of quinine on the finish keeps a mouthwatering detail echoing. Drink now through 2023. (James Molesworth)
Consumption period
2018 - 2028
Our suggestions
Starters
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Fish and Shellfish
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vegetables
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Cheese |
Salads |
Ground
Surface
21.50 ha
Soil
Deep gravel slopes with limestone outcrops at the foot of the slopes
Winemaking
Grape harvest
Hand Picking
Others
Graft stock
Riparia gloire - 3309 -161.49
Plant food
Traditional, limited impact
Plant density
6,500 to 8,500 vines per hectare
Wine average age
13 years
Grape variety
Sauvignon blanc
Pruning type
Double Guyot
Fermentation
After settling, in oak barrels
Fermentation temperature
18 à 23 °C
Malolactic
No
Wine maturing
For 10 months in oak barrels (35% new) on full lees with bâtonnage
Wine montage
Tartaric precipitation by cold treatment
Maturing potential
Excellent after 2 to 5 years, can age 12 to 15 years
Cellar master
Oenologist consultant
Valérie LAVIGNE
Recipes
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