Wine Advisor
Rouget 2017
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Description
Tasting notes
Reviewed by: Lisa Perrotti-Brown
Deep garnet-purple colored, the 2017 Rouget has a pronounced nose of stewed plums, sautéed herbs, baked black cherries and mulberries with wafts of fallen leaves and unsmoked cigars. Medium to full-bodied, the palate delivers loads of savory-laced black fruit preserves, with a chewy texture and earthy finish.
Reviewed by: Lisa Perrotti-Brown
The 2017 Rouget is very deep purple-black in color with a nose of preserved plums, blueberry compote and mocha with suggestions of wood smoke and beef drippings. Medium-bodied, quite firm and chewy in the mouth, it has just enough black fruit preserves flavors and a grippy finish.
Reviewed by: Antonio Galloni
The 2017 Rouget is a total knockout. Aromatically explosive, deep and just so compelling in its beauty, the 2017 has so much to offer. A rush of inky dark fruit, lavender, bittersweet chocolate, spice and licorice build as this sumptuous, exotic beauty shows off all of its allure. The 2017 is not at all subtle, but it sure is gorgeous. Rouget was stellar en primeur. It is every bit as impressive from bottle.
Reviewed by: Antonio Galloni
The 2017 Rouget is gorgeous. Bright, aromatically lifted and pliant, with tremendous depth and intensity, the 2017 hits all the right notes. Bright red cherry, plum and pomegranate are pushed forward. In 2017, Rouget has an extra level of aromatic intensity and overall finesse that makes it compelling. Tasted three times.
Reviewed by: Neal Martin
The 2017 Rouget has a high toned black cherry, cassis and iodine scented bouquet that suggests a later picking than its peers. This has a very "modern" Pomerol nose. The palate is rich and powerful on the entry, grippy with dense tannins, a Rouget eager to make an impression, though it is lacking some finesse and nuance on the finish.
Reviewed by: Neal Martin
The 2017 Rouget has a perfumed bouquet with opulent red and black fruit with a touch of crushed violets developing in the glass. Recent vintages have felt a little excessive but this 2017 demonstrates more control and refinement. The palate is medium-bodied with good structured, a lick of chocolate upon those red and black fruit and maybe just a touch of wood tannin towards the finish that will need to be absorbed by the end of its barrel maturation. This might turn out to be a fine Rouget but it will require a prudent élevage.
About the Producer
Chateau Rouget, located in the Pomerol region of Bordeaux, France, is one of the oldest star wineries in the region. The history of Redfish Winery dates back to the 18th century. At that time, Redfish was owned by the Bayonne family and continued to grow under the management of the Bayonne family. By the 19th century, the winery was known as one of the five most outstanding wineries in the Pomerol region. In 1892, the Dupuy family acquired Redfish, which was subsequently acquired by Marcel Bertrand. After several twists and turns, the development of Red Fish Winery has also experienced slippage and stagnation. By 1992, the direct descendants of Marcel Bertrand had sold Redfish to the Labruyere family, a famous Burgundy winemaking family that also owned The famous Domaine Jacques Prieur. After the Labouille family took over the Redfish family, they spent a lot of energy to improve and renovate the Redfish winery, dedicated to restoring the winery to its former glory and building it into a wine leader on the right bank of Bordeaux. Redfish's vineyards are located in the northern part of the Pomerol appellation, near Chateau L'Eglise Clinet and Chateau La Croix de Gay. After the expansion of the Labouille family, Redfish now has a total of 18 hectares of vineyards and is one of the largest wineries in the Pomerol region. Redfish's vineyards are planted with 85% Merlot and 15% Cabernet Franc, with approximately 6,000 vines per hectare with an average age of 28 years. The soils in the vineyards of Redfish are dominated by gravel and loam, which are rich in iron and are very suitable for the growth of these grape varieties. After taking over Redfish Winery, the Labuille family not only expanded the area of the winery’s vineyards, but also equipped the winery with a series of modern winemaking equipment and established a modern wine cellar; at the same time, Redfish Winery also In 1997, the famous wine master Michel Rolland was hired as the winemaking consultant of the winery, which made Redfish Winery even more powerful and its winemaking ability was greatly improved. In the production of wine, Redfish Winery uses large wooden barrels of 5,000-6,000 liters and temperature-controlled stainless steel barrels. The wine undergoes malolactic fermentation in oak barrels, after which the fermented wine is aged in 50% new French oak barrels for 15-18 months. Currently, Château de la Rouge produces about 6,500 cases of wine per year, mainly including the original Red Fish dry red series and the second red fish dry red series (Vieux Chateau des Templiers, which was sold as Le Clocher de Rouget). These wines are rich in fruit aroma, rich in taste, delicate and silky tannins, and have good cellaring ability.
