Clos Rougeard : Le Bourg 2020

Characteristics and tasting notes of the "Le Bourg" 2020 by Clos Rougeard

Tasting

Colour
Deep in colour, this red wine reflects the concentration typical of the old vines from which it originates.

Nose
The aromatic bouquet opens with notes of very ripe fruit, accompanied by particularly distinctive spicy and peppery notes. It then reveals great complexity through touches of violet, olive and truffle, along with mineral nuances evoking chalk, wet stone and pencil lead.

Palate
The palate offers a dense texture in the mid-palate and remarkable structural power, perfectly balanced by lovely acidity. The tannins, fine and polished, extend into a finish marked by a delicate saline touch.

Food and wine pairing

This red wine pairs beautifully with full-flavoured meats such as venison or beef, particularly when accompanied by aromatic herbs or mineral notes. It will also be sublime with herb-crusted lamb, truffle-based dishes or traditional French sauced recipes.

Service and storage

Stored under optimal conditions, this 2020 vintage boasts exceptional ageing potential. It can be cellared for a minimum of 15 to 20 years and will continue to develop until around 2050. As this wine is unfiltered, a natural sediment may form over time.

The power and mineral complexity of an emblematic Saumur-Champigny wine

The estate

Founded in 1664 in the village of Chacé, Clos Rougeard is a legendary estate in the Loire Valley. After being run by eight generations of the Foucault family, pioneers of organic viticulture as early as 1969, the estate was acquired by the Bouygues family in 2017. Today, under the direction of Pierre Graffeuille, the vineyard continues to shine through its artisanal approach and absolute respect for terroir, producing wines of worldwide rarity and renown.

The vineyard

Located at the heart of the Saumur-Champigny appellation, the plot from which this cuvée originates spans just one hectare. The vines, exceptionally aged between 75 and 95 years, are planted at high density on a unique terroir composed of a thin layer of clay resting on a deep bed of porous limestone known as tuffeau. The estate practises historic organic and biodynamic farming, with no synthetic chemical products whatsoever, favouring manual work and soil tilling to limit yields and concentrate the quality of the berries.

The vintage

2020 offered particularly favourable climatic conditions in the region. This vintage allowed the grapes to reach optimal physiological ripeness and lovely concentration, while preserving the freshness and natural acidity essential to the balance of wines grown under this continental climate.

Winemaking and ageing

After a rigorous double manual sorting and destemming, fermentation begins spontaneously thanks to indigenous yeasts in open concrete vats, over four to six weeks. Daily punching down and pumping over are carried out. Malolactic fermentation and ageing then take place in French oak barrels for 18 to 24 months in the estate's tuffeau cellars. The wine is bottled without fining or filtration, then rests for at least a year in the cellar before being released.

Grape variety

Cabernet Franc (100%).