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Château de Rochemorin Red

Château de Rochemorin belonged to the great philosopher and writer Charles Louis de Secondat, Baron de Montesquieu, in the 18th century. Among other famous works, he was the author of the "Persian Letters". Montesquieu was a fine ambassador for the red wines of Rochemorin among his friends, acquaintances and the notables he met during his trips throughout Europe, never forgetting to praise the beautiful complexity and mineral characteristics of his wine, so typical of the Graves terroir. Its beautiful aromatic expression, accompanied by a well-balanced and elegant palate make this one of the most reliable wines in the appellation, while remaining very affordable.


label Château de Rochemorin red 2004
Appellation : Pessac-Léognan

Wine style

Full and Complex

Grape blend

Cabernet Sauvignon 60% / Merlot 40%.

Weather

The winter of 2004 was marked by below-average temperatures and a water déficit. Summer weather was quite variable, but was not very hot. Sunshine was good in july, but there were heavy showers in August. September was remarkably warm with plenty of sunshine and high night-time temperatures.

Tasting Comment

Appearance

Beautiful garnet-red colour.

Nose

This vintage has aged well and has a nose of freshly-picked black fruit as well as powerful aromas of prune and well-tanned leather.

Mouth

It awakens the palate thanks to intense graphite and black pepper, as well as powerful cherry flavours. Barrel ageing has given added structure to this beautiful wine, which is well-focused and subtle at this stage. (Johanna Dayer, July 2013)

Consumption period

Drink today.

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Ground

Surface

56.00 ha

Soil

Deep gravel

Winemaking

Grape harvest

By hand or mechanical with an automatic sorting system at reception

Others

Graft stock

101.14 - Riparia Gloire - 3909

Plant food

Traditional, limited impact

Plant density

6,500 to 8,500 vines per hectare

Wine average age

20 years

Grape variety

Cabernet Sauvignon / Merlot / Petit Verdot

Pruning type

Double guyot with debudding

Fermentation

In stainless-steel temperature controlled tanks with patented cap-breaking system

Fermentation temperature

28° to 30°C

Malolactic

Yes

Wine maturing

For 12 months in oak barrels (30-40% new) with racking each trimester.

Wine montage

Eggwhites.

Maturing potential

Subject to vintage, expressive after 3 years, can age 10 to 20 years.

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