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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
Fresh and Fruity
Grape blend
100 % Sauvignon blanc.
Weather
Winter was harsh (many days with frost) and spring rather chilly. There was a great deal of sunshine in 2010 and a long period of drought from 21 June to late September, which was favourable for ripening.
Tasting Comment
Appareance
Clear, bright.
Nose
Rochemorin certainly warrants its rank among the top Pessac-Léognans, here showing its pedigree from the first wafts of ripe peach and nectarine on the nose, along with smoky, toasty notes.
Mouth
The palate is admirably balanced, crafted by a winemaker whose skill has melded remarkable richness with lingering freshness, instantly pleasurable. May be drunk young, but can also be laid down for 7 or 8 years before enjoying with shellfish, panfried cèpes with lemon, or poultry. (January 2012)
Ratings and reviews
2013 Edition - Château de Rochemorin white 2010 : Fruity and balanced, rather soft, white 2010 pure sauvignon, mentionned.
Le Guide des vins de France 2013 - Attractive citrus, white peach and orange blossom aromas. Quite mineral, round, and aromatic on the palate. Although very crisp, it is also quite smooth.
This has crunchy acidity holding the core of paraffin, macadamia nut, salted butter and verbena at bay for now, but serious focus and length should allow this to fill out easily. (James Molesworth)
Smoky, reduced but fun. Pushing the envelope and giving white burgundy a run for its money. Not long but racy and lively. Drink 2013-2016. (Jancis Robinson)
Consumption period
2013 - 2020
Our suggestions
Starters
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White meats
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Desserts |
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
Denis DUBOURDIEU (Professor at the Institut d'Œnologie de Bordeaux) et Valérie LAVIGNE.
Recipes
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