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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
Elegant and Fruity
Grape blend
100% Sauvignon blanc.
Weather
Although the first quarter of 2006 was cold and wet (precipitation in March was 3 to 4 times greater than average), this was above all a hot year – in fact, the second hottest since 1950. There was a brief period of extreme heat in July, but the month of September was very mild and dry.
Tasting Comment
Appearance
Luminous yellow fringed with pale green.
Nose
Charming nose, frank, toasty, smoky notes, intense fruit (peach, pineapple, mango, fruit salad) that coats the glass. Evokes flowering peach trees…
Mouth
Smooth, rich, opulent, lingering sucrose impression. Red grapefruit, tangy highlight. Melting oak. Astonishing mix of youth and power. Drink now or within three to five years, with grilled white meats or fish (whole char-grilled sea bass with fennel, John Dory with grilled leeks, casserole of brill with chanterelle mushrooms).
Ratings and reviews
Nose of pure fruit with attractive smoky notes; the palate is opulent, frank and fresh. Very agreable.
Medals
Världens Viner 2009
Consumption period
2013 - 2016
Our suggestions
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
Oenologist consultant
Denis DUBOURDIEU (Professor at the Institut d'Œnologie de Bordeaux) et Valérie LAVIGNE.
Recipes
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