Ets. JEAN-PIERRE MOUEIX

Château Trotanoy

Château Trotanoy

DESCRIPTION: This famous growth, whose soil was too hard to work and thus called “trop anoi” (too annoying) in medieval French, is located on one of the most beautiful parts of the plateau of Pomerol and was purchased in 1953 by Ets. Jean-Pierre MOUEIX. The fascinating soil diversity - half gravel mixed with clay and half deep black clay - with the presence of “machefer” or iron pan in the subsoil brings power and depth as well as complexity to the wine. Château TROTANOY’s vineyard was one of the few not to freeze in 1956 and today, it is comprised of very old vines, the average being close to 35 years. As for other Ets. Jean-Pierre MOUEIX estates, the work done in the vineyard is fastidious - severe pruning in the winter, regular ploughing, crop-thinning, de-leafing, manicuring the clusters in the summer - and allows a perfect ripening of the fruit. The must is vinified in small concrete vats and the young wine matures in 50% new oak barrels for about 18 months.

GRAPE VARIETY: 90% Merlot - 10% Cabernet Franc

FOOD PAIRINGS: For pairing with Bordeaux, look for the more refined and simply prepared cuts such as loin chops, rib chops and a rack of lamb. These classic dishes can be a divine pairing with Bordeaux. More aromatic, rustic and spicy preparations of lamb often call for a wine with a bit more of a chewy, rustic and herbal character.

TASTING NOTES: When ready, this wine shows enormous complexity and concentration and belongs to the most sought-after Pomerols. It can easily be kept 25 years or more in great vintages.

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CtTrotanoy

Photo from a very old book on Bordeaux

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CHÂTEAU TROTANOY - From their website

Appellation : Pomerol
Vineyard size: 7.20 hectares (17.8 acres)
Vineyard grape varietals: 90% Merlot – 10% Cabernet Franc
Soil types : Gravel on clay and black clay on iron pan

Purchased by Jean-Pierre Moueix in 1953, Château Trotanoy has been considered one of the premier crus of Pomerol since the end of the eighteenth century. The soil of Château Trotanoy is a very dense mixture of clay and gravel which tends to solidify as it dries out after rain to an almost concrete-like hardness, hence the name “Trotanoy,” or, in other words, “too wearisome” to cultivate.

The Trotanoy vineyard slopes gently to the west. The soil at the highest point of exposure contains a good proportion of gravel, becoming progressively more dominated by clay as the elevation declines. Under this clay is a subsoil of red gravel and an impermeable layer of hard, iron-rich soil known as “crasse de fer.” This fascinating soil diversity brings power, depth and complexity to the wine. Trotanoy is vinified in small concrete vats, while maturation takes place in oak barrels.

Trotanoy is a naturally profound and richly-concentrated wine, with immensely deep colour and a nose of great density and power, repeated on the palate with the addition of creamy, dark chocolate notes. With outstanding ageing potential, Château Trotanoy produces a wine of enormous complexity and depth, with an incredible concentration of flavour derived from its very old vines.

Mr Christian Moueix and Mr Edouard Moueix

Mr. Christian Moueix and Mr. Edouard Moueix

Esperance de Trotanoy

Esperance de Trotanoy

DESCRIPTION: A second wine of Château TROTANOY, L’Esperance de Trotanoy, which made it’s debut with the 2009 vintage. 500 cases of L’Esperance de Trotanoy were produced. L’Esperance de Trotanoy is not made in every vintage.

GRAPE VARIETY: 100% Merlot

FOOD PAIRINGS: For pairing with Bordeaux, look for the more refined and simply prepared cuts such as loin chops, rib chops and a rack of lamb. These classic dishes can be a divine pairing with Bordeaux. More aromatic, rustic and spicy preparations of lamb often call for a wine with a bit more of a chewy, rustic and herbal character.

TASTING NOTES: The fascinating soil diversity - half gravel mixed with clay and half deep black clay -with the presence of “machefer” or iron pan in the subsoil brings power and depth as well as complexity to the wine.

An attractive wine with plenty of black cherries and damp earth as well as hints of graphite and spice. It should drink well for up to a decade.

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Château Trotanoy, Espérance de Trotanoy, Pomerol, Ets. Jean-Pierre Moueix, Négociants Rive Droite, Propriétaires

ESPÉRANCE DE TROTANOY - from their website
2nd wine of Château Trotanoy

Appellation: Pomerol
Vineyard size:  7.20 hectares (17.8 acres)
Vineyard grape varietals:  90% Merlot – 10% Cabernet Franc
Soil types : Gravel on clay and black clay on iron pan

Purchased by Jean-Pierre Moueix in 1953, Château Trotanoy was considered one of the premier crus of Pomerol as of the eighteenth century.

Since 2009, a selection of gravel-based parcels on the north-eastern part of the estate have been dedicated to Espérance de Trotanoy, a wine that is fruit-forward and approachable after just a few years of cellaring, but that maintains the depth, complexity, and incredible concentration of flavor that are so characteristic of Trotanoy’s unique terroir.

The Trotanoy vineyard, located in one of the best-exposed areas of the plateau and spared, in part, by the dramatic frosts of 1956, slopes gently to the west. The soil is a very dense mixture of clay and gravel which tends to solidify as it dries out after rain to an almost concrete-like hardness, hence the name “Trot-anoy,” — “too wearisome” to cultivate.

The soil at the highest point of exposure contains a good proportion of gravel, becoming progressively more dominated by clay as the elevation declines. Under this clay is a subsoil of red gravel and an impermeable layer of hard, iron-rich soil known as “crasse de fer.” This fascinating soil diversity brings power, depth and complexity to the wines.

Espérance de Trotanoy, which is produced in limited quantities and only in certain years, is vinified in small concrete vats and aged in French oak barrels.

Château Bélair-Monange

Château Bélair-Monange

DESCRIPTION: Chateau Bélair-Monange is a Bordeaux wine from the appellation Saint-Émilion, ranked Premier Grand Cru classé B in the Classification of Saint-Émilion wine. The winery is located in the Right Bank of France’s Bordeaux wine region in the commune of Saint-Émilion, in the department Gironde. The estate was considered the leading winery of Saint-Émilion for most of the 19th century.

GRAPE VARIETY: 80% Merlot and 20% Cabernet Franc

FOOD PAIRINGS: For pairing with Bordeaux, look for the more refined and simply prepared cuts such as loin chops, rib chops and a rack of lamb. These classic dishes can be a divine pairing with Bordeaux. More aromatic, rustic and spicy preparations of lamb often call for a wine with a bit more of a chewy, rustic and herbal character.

TASTING NOTES: Chateau Bélair-Monange (Saint-Émilion) 2007: Sweet fruit, vanilla cream, attractive summer pudding character on the nose. A supple flesh on the palate, quite nicely balanced, softly styled with a gentle composition. Quite firm underneath though. A good presence of clean fruit at the finish, where there is a little more tannin evident. Good potential here. From my 2007 Bordeaux en primeur assessment. 14-15+/20 (April 2008)

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CHÂTEAU BÉLAIR-MONANGE - from their website
Premier Grand Cru Classé

Appellation : Saint-Émilion Grand Cru
Vineyard size :  23,5 hectares (58 acres)
Vineyard grape varietals :  90% Merlot – 10% Cabernet Franc
Soil types : Limestone on the plateau, blue clay on limestone in the slopes

Château Bélair-Monange traces its origins back to Roman times. Situated at the highest point of Saint-Émilion’s famed limestone plateau, it has long been considered one of the region’s very best crus. By 1850 it was ranked by Cocks & Feret as the first wine of Saint-Émilion, a position it held well into the twentieth century.

Établissements Jean-Pierre Moueix purchased the iconic Château in 2008 and immediately undertook extensive renovations of the vineyard, winery, underground quarries, and château in order to restore the cru to its rightful historic status.

In 2012, Château Bélair-Monange was merged with Château Magdelaine, a contiguous Premier Grand Cru Classé purchased by Ets. Jean-Pierre Moueix in 1952. The name ‘Monange,’ in addition to its literal translation, ‘my angel,’ was the maiden name of Jean-Pierre Moueix’s mother, Anne-Adèle, the first Moueix woman to call Saint-Émilion her home.

Château Bélair-Monange combines the terroirs of the most privileged sites of Saint-Émilion. The limestone from Bélair’s central plateau parcels offer freshness, minerality, and delicate, lingering aromatics, while the dense, blue clay of Magdelaine’s slopes provide intensity, length, and a unique elegance to the wine.

Château Rouget - See Their Website

Bottle-Shot-Château-Rouget-Pomerol-12

Château Rouget Pomerol

Château Rouget
Pomerol

Grape Varieties: 85% Merlot, 15% Cabernet Franc

Planting Density: 3 000 vines per acre / 7 500 vines per hectare

Average Age of Vines: 40 years

Winemaking and Ageing: Grapes are vinified batch by batch, in oak or stainless steel vats, then aged for 18 months in oak barrels (33% new). The wine is fined traditionally, using fresh egg white. This vintage was bottled on a fruit day according to the lunar calendar, to allow the wine to express itself fully.

2012 Tasting Notes: (Tasted in September 2014)

Colour: Deep ruby colour with purple reflections

Nose: Expressive black and red fruit bouquet with elegant vanilla and spicy notes.

Palate: Opulent and structured with notes of plums, blackcurrant, mulberry and chocolate. Long savoury finish embraced with ripe and silky tannins featuring spices and roasted notes.

Ageing Potential: 15-20 years. It can be enjoyed from 2015 but we recommend to keep it in the cellar 3 or 5 additional years if you want to discover all of its aromatic palette.

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Château Latour à Pomerol

Château Latour à Pomerol

"Where would I place Latour à Pomerol in the context of the other top properties on the Right Bank? It is probably right up there with estates such as Château l’Evangile, Château La Conseillante and Château Certan de May, to place it in its proper context of top domaines in the commune."
- View From the Cellar, John Gilman

"Since 1962, the wines at Latour à Pomerol have been utterly classic examples of the commune, with pure, succulent and plummy fruit, coupled to lovely soil tones, often a nice dollop of chocolate, plenty of cigar-oriented nuances, and with enough bottle age, loads of black truffles in the personality of the wines. " - View From the Cellar, John Gilman

DESCRIPTION: The grapes (90% Merlot, 10% Cabernet Franc) are hand-harvested and then fermented in temperature controlled concrete vats. The wine is then matured in small oak barrels (50% new) for 18 months. It is bottled unfiltered. Latour á Pomerol produces sumptuous, meaty, concentrated and full-bodied Pomerols that often require at least 10 years of cellaring. In the context of other top class Pomerols, they remain under-priced.

GRAPE VARIETY: 90% Merlot, 10% Cabernet Franc

FOOD PAIRINGS: Great with lamb. For pairing with Bordeaux, look for the more refined and simply prepared cuts such as loin chops, rib chops and a rack of lamb. These classic dishes can be a divine pairing with Bordeaux. More aromatic, rustic and spicy preparations of lamb often call for a wine with a bit more of a chewy, rustic and herbal character.

TASTING NOTES: Exuberant aromas of plums, tomatoes and nutmeg, with a firm, understated structure of fruit and tannins. Elegant style.

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CHÂTEAU LATOUR À POMEROL - from their website

Appellation: Pomerol
Owner:  F.F.C.Donation Mme L.P. Lacoste-Loubat
Vineyard size:  8 hectares
Vineyard grape varietals:  90% Merlot – 10% Cabernet Franc
Soil types: Deep gravel and clay (2/3), clay and loam (1/3)

Latour à Pomerol, which draws its name from the tower that adorns this charming château, was acquired by Mme Loubat, who also owned Château Petrus, in 1917. Etablissements Jean-Pierre Moueix has farmed the vineyard since 1962.

The vineyard is characterised by the diversity of its soils, which brings complexity and harmony to the wine: gravel and clay for a marvellous parcel next to the church of Pomerol; loam surrounding the château.

The vineyard receives the same care applied to all the J.P. Moueix properties: leaf-thinning and green-harvesting to allow for optimal grape maturity followed by a manual harvest. The wine ferments in concrete vats before being aged in oak barrels.

Château Latour à Pomerol is known for producing generous, concentrated wines that strike a perfect balance between elegance and power.

Château Plince

Château Plince

DESCRIPTION: Château Plince is known and recognized today by amateurs and professionals as the wine from Pomerol of great quality. In 1995, it took the bronze medal at the agricultural show of Paris, then won the gold medal in 2000. Located at the exit east of Libourne, the property of Château Plince is close to Château Nénin and opposite Château La Pointe. Its total surface is more than 10 hectares, of which 8,66 hectares are planted in vine. The vineyard is of only one holding and is located on a ground of dark sand largely provided in "iron" which contributes to the richness of the wine.

GRAPE VARIETY: 72% Merlot, 23% Cabernet Franc, 5% Cabernet Sauvignon

FOOD PAIRINGS: Lamb and game, whether roasted or prepared as a steak

TASTING NOTES: "Ample, rich, almost over-ripe nose. Medium body. Good grip. Lovely black fruit. This is a lovely, seductive wine. Very good for a bourgeois Pomerol." (Clive Coates, The Vine)

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CHÂTEAU PLINCE - from their website

Appellation :  Pomerol
Owner :  SCEV Moreau
Vineyard size :  8.66  hectares (21.2 acres)
Vineyard grape varietals : 72% Merlot – 28% Cabernet Franc
Soil types :  Dark soil on iron pan

Château Plince is situated just outside the village of Catusseau in Pomerol, and has been owned by the Moreau family for over four generations. The vineyard, planted on dark sand with an iron-rich subsoil, is made up of one block and counts Châteaux Nenin and La Pointe as its neighbors.

The vineyard is tended traditionally and with great care throughout the year (leaf-thinning, green harvests) in order to produce optimally ripe fruit that is expressive of this terroir.

After harvest, the grapes undergo a careful sorting before being transferred to thermo-regulated cement tanks, where they are stored for one week of pre-fermentation maceration. Fermentation lasts for 1-2 weeks, and after 1-2 weeks of additional maceration, the wine is transferred to French oak barrels (1/3 new) for the malolactic fermentation, followed by 12-18 months of aging.

Château Plince produces a classic Pomerol with the beautiful fruit, depth and concentration typical of this appellation.