Awards/Ratings

Notable scores for Clos Rougeard Le Bourg 2017 include Vinous ~97, Decanter ~94, Jancis Robinson ~18/20; widely praised for precision, ageability and fine tannins

Tasting Note

Concentrated red and black cherry with violet, smoky bacon and black-tea leaf notes. Minerality and herbal lift underpin fine, sinewy tannins and bright acidity; long, precise finish.

Food Pairing

Roast lamb, duck confit, mushroom risotto, grilled ribeye, charcuterie and aged cheeses; Asian: Peking duck, char siu, Korean BBQ (bulgogi), soy-miso braised pork belly, mushroom ramen or umami-rich stir-fries.

Production Method

Hand-harvested, de-stemmed; natural-yeast fermentation with extended maceration (c.21–28 days); malo in barrel; aged ~18–24 months in French oak; minimal intervention, low SO2, light fining, usually unfined/unfiltered.

Vineyard Info

Historic estate founded 1664; run by the Foucault brothers from 1969 until sale to the Bouygues family in 2017. Le Bourg is a small parcel of old Cabernet Franc vines (c.70+ years) producing low-yield, high-quality fruit.