J. P. Moueix

Mr Christian Moueix and Mr Edouard Moueix

Mr. Christian Moueix and Mr. Edouard Moueix

The Château's

Château Trotanoy

Château Petrus Pomerol

Esperance de Trotanoy

Château Bélair-Monange

Château Rouget

Château Latour à Pomerol

Château Plince

Château Trotanoy

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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 Petrus Pomerol

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Château Petrus Pomerol

Château Petrus
Pomerol

DESCRIPTION: Pétrus is considered to be the most interesting of the Pomerols. In Pomerol there is no classification as in Médoc or Saint-Émilion. But the small surface, 11,50 hectares (9 time smaller than Lafite) of Pétrus makes it rare. Situated on the higher point of Pomerol. The new barrels are washed in order not to mark the wine to much. The grapes are harvested when fully matured for the purity of taste to the detriment of productivity. Pétrus, tremendous soil, is first of all the rendezvous of men in love with wine; Michel Gilet, master of the vines, dreams of nature without chemistry; Francois Veyssiere, cellar master is also collector of fruit trees in danger of extinction; the winemaker, Jean-Claude Berrouet brings his enthusiasm of Basque to Pétrus as well as to Lafleur-Pétrus, La Magdeleine and Trotanoy.

GRAPE VARIETY: 95% Merlot and 5% Cabernet Franc

FOOD PAIRINGS: An excellent complement of beef, lamb, veal and game.

TASTING NOTES: Bordeaux's most intensely concentrated, richly flavored and unique red wine. An incredible power, depth and richness yet a remarkable balance with penetrating aromas of ripe mulberry, black currant and fruit and spicy vanilla oak, setting it apart from all Bordeaux's finest wines.

Wine Spectator - 95 Points - Collectable!

2014 Vintage: This has lush, fleshy layers of blackberry, fig and black currant confiture rumbling through, pushed by notes of charcoal and warm tobacco leaf. Ganache hints fill in on the finish. Bass-driven, with a serious knot of tannins that have yet to stretch out, but the core of fruit is way too serious to doubt. Best from 2020 through 2035. 2,500 cases made. —J.M

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Esperance de Trotanoy

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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 Bélair-Monange

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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 Rouget - See Their Website

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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

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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 Plince

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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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