As passionate botanist, Henri Ducourt knew how to scout out the finest terroir in Entre-Deux-Mers. In 1965, he therefore began to buy plots of vines near to the village of Romagne on a remarkable clay-limestone plateau. Over the years he built up a great estate between “A La Rose” and “le Pin de Cornet”, which has now become Château La Rose du Pin.
Annual production : 36 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Skin-contact maceration for several hours, depending on ripeness
Pressing
Beginning of the cold alcoholic fermentation (12˚C) then an increase in temperature to finish the fermentation at 20˚C
Ageing on lees in thermo-regulated stainless steel vats
TASTING NOTES :
Colour: Pale yellow with greenish tints
Nose: Notes of boxwood and lime
Mouth: A lively attack, balanced with a nice roundness. A long aromatic finish
FOOD PAIRINGS :
Aperitif, fish, seafood
Annual production : 280 000 bouteilles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Pre-fermentation cold maceration of 24-48 hours
Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C
Running off and pressing, separation of the press and free-run juice
Malolactic fermentation in thermo-regulated stainless steel vats at around 18˚C
Ageing in oak barrels and stainless steel vats
TASTING NOTES :
Colour: Bright crimson
Nose: Intense aromas of cherry and other red fruits, chocolate, and a slight toasted touch
Mouth: A gentle, supple attack with volume and body on the mid-palette. A nice balance of fruit with toasted almond and vanilla on the finish. A fine, harmonious wine
FOOD PAIRINGS :
Charcuterie, tapas, red meat, white meat, cheeses
Bottle Technical Sheet Wine Awards Shelf-talker Poster
Annual production : 72 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Pre-fermentation cold maceration of 24-48 hours
Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C
Running off and pressing, separation of the press and free-run juice
Malolactic fermentation in thermo-regulated stainless steel vats at around 18˚C
Ageing in oak barrels and stainless steel vats
Ageing in oak for 12 months
Bottling then ageing in our cellars for at least 12 more months
TASTING NOTES :
Colour: Dark red with purplish tints
Nose: Intense and to-the-point, a harmonious blend of blueberry and smoky, toasted wood, and a hint of menthol
Mouth: A round attack, great vibrancy with tannic structure. Nicely full-bodied, concentrated, with ripe fruit and roasted coffee aromas. A long, elegant finish
FOOD PAIRINGS :
Sauce-based dishes, charcuterie, red meat, white meat, cheeses
Bottle Technical Sheet Wine Awards Shelf-talker Poster
Annual production : 72 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Harvest : Machine harvesting in the cool, early morning
Maceration : Pre-fermentation cold maceration of 24 to 48 hours
Fermentation : Alcoholic fermentation in thermo-regulated stainless steel vats at around 26°C then a gentle vatting for 3 weeks at 30°C. Running off and pressing, separation of the press and free-run juice. Malolactic fermentation in thermo-regulated stainless steel vats at around 18°C
Ageing : Ageing in oak barrels and stainless steel vats. Ageing in oak for 12 months. Bottling then ageing in our cellars for at least 12 more months.
TASTING NOTES :
Colour : Dark red with purplish tints
Nose : Intense and to-the-point, a harmonious blend of blueberry and smoky, toasted wood, and a hint of menthol
Mouth : A round attack, great vibrancy with tannic structure. Nicely full-bodied, concentrated, with ripe fruit and roasted coffee aromas. A long, elegant finis
FOOD PAIRINGS :
Charcuterie, tapas, red meat, white meat, cheeses
Photo bouteille Fiche technique Wine Awards
