CLOS ROUGEARD - Le Bourg 2006
CLOS ROUGEARD - Le Bourg 2006
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CLOS ROUGEARD - Le Bourg 2006
CLOS ROUGEARD - Le Bourg 2006
If several bottles are in stock, the photo is non-contractual and illustrates the condition of the bottle.
2006

CLOS ROUGEARD - Le Bourg 2006

Wine 2006 Loire Saumur Champigny
90-94 / 100 Rated by 3 experts

Condition : Good

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€450.00 Excl. VAT €450.00 Inc. VAT
€450.00 Excl. VAT
€450.00 Inc. VAT
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expert's opinions

18 / 20
Bettane et Desseauve
Bettane et Desseauve
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95 / 100
Cellar Tracker December - 2021
Cellar Tracker
There is a generous smoky tone on the nose, as well as plenty of fruit that is still very fresh. The green pepper emerges more as a green herb tone than like biting into an actual bell pepper. The palate's texture is what gets me though -- it's just so silky and luxurious. Then there's all the light (but potent) fruit, earth, and herbal notes, with a sweetness from the fruit that gives this a very pleasing roundness as well. Absolutely lovely. My favourite wine tonight.
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17.5/20
La Revue du Vin de France January - 2011
La Revue du Vin de France
Vintage Wine  2006
Region Loire
Appellation Saumur Champigny
Colour Red
Volume 0.75 l
Country France
Bio Yes
Biodynamie Yes
Alcohol content 13.00% vol
Château Clos Rougeard
Clos Rougeard
Clos Rougeard

Clos Rougeard is an extremely respected and well-known estate among Loire Valley wines.

Located in Saumur-Champigny, the estate was taken over by the two brothers Bernard and Charly Foucault in 1969. Clos Rougeard has belonged to this family since 1894.

The estate produces one white wine (100% Chenin Blanc) - Saumur Blanc Breze - and 3 red wines (100% Cabernet Franc): Saumur Champigny Le Clos, Les Poyeux, Le Bourg.

The wines of Clos Rougeard are renowned for their authenticity as well as their rarity.

Le Bourg comes exclusively from a one-hectare plot planted with 70-year-old vines. The Poyeux plot was first planted in 1664. For authenticity, it doesn't get more purist than this. No use of chemicals or pesticides, manual harvesting, natural yeasts, no fining or filtering, 2 years of aging in oak barrels... The yields are consequently very low, and the methods used by the Foucault brothers have remained the same for generations.

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