Wine Advisor
Rouget 2019
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Description
Tasting notes
Reviewed by: Lisa Perrotti-Brown
Deep garnet-purple colored, the 2019 Rouget comes prancing out of the glass with flamboyant scents of black raspberries, warm black plums and boysenberries with hints of red roses, Chinese five spice and oolong tea plus a waft of pencil shavings. Medium to full-bodied, the palate delivers a firm frame of ripe, rounded tannins and seamless freshness, nicely supporting the generous black fruits, finishing long and mineral laced.
Reviewed by: William Kelley
The 2019 Rouget reveals aromas of cherries, jammy berries, dark chocolate and vine smoke, followed by a full-bodied, broad and fleshy palate framed by ripe but succulent acids and powdery tannins that assert themselves on the finish. This is a broad, demonstrative Pomerol that will drink well with only a little bottle age.
Reviewed by: Antonio Galloni
The 2019 Rouget is bold, plush and racy to the core. Raspberry jam, spice, kirsch, leather, cedar and sweet pipe tobacco all meld together effortlessly. This sumptuous, flamboyant Pomerol captures all of the natural intensity of the year.
Reviewed by: Antonio Galloni
The 2019 Rouget is a bold, sexy wine. Super-ripe dark cherry, kirsch, new leather, cedar, menthol and cinnamon all flesh out in an ample, sumptuous Pomerol that captures all the best this warm, radiant vintage had to give. This is an especially flamboyant style that works so well.
Reviewed by: Neal Martin
The 2019 Rouget is quite open and more fruit-driven on the nose than its peers - kirsch and redcurrant, evidence of some creamy new oak that slightly obscures the terroir expression. The palate is medium-bodied with chewy tannins, rather bitter and coarse, a very faint vegetal note on the finish that is jarring at present. I will be more parsimonious with my score for now. Tasted blind at the Southwold annual tasting.
Reviewed by: Neal Martin
The 2019 Rouget has a ripe red cherry, kirsch and desiccated orange peel/marmalade-scented bouquet that actually gains delineation with aeration. The palate is medium-bodied with slightly chewy tannins and fine depth. Quite solid toward the finish, where it needs a tad more nuance and precision; that may develop with bottle age. This Pomerol has commendable substance but patience is required.
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.
