Château la Rose-Trimoulet
Saint-Emilion Grand CRu

VINEYARD PROFILE

Château "La Rose Trimoulet", an estate that has been in the family since 1836, is located almost a mile to the north of the medieval town of Saint-Emilion. It is a small estate of 5 hectares whose vineyard is split into three plots, with different characteristics. This diversity results in a high quality, well balanced wine, with consistency from vintage to vintage.

52 %    Sandy soil over clay with iron
26 %     Clay soil over layers of chalk
22 %    Sandy-clay over chalky clay with iron dross


TASTING NOTES

Appearance: Deep red,
Aroma: Intense fruit aromas, red and dark fruits, cooked red fruits along with truffles and toasted notes.
Taste: This wine represents the region very well. Round with elegance. Supple and feminine. Plenty of fruit, but strong body, full tannins.
Aging Potential: 10-15 years


GASTRONOMY

Dish: Best suited with red meats: beef, lamb, veal. Game birds. Exciting with mushrooms.
Cheese: Cantal, Ossau-Iraty, Reblochon, Tomme de Savoie
Temperature: 18ºC.


TECHNICAL INFORMATION

Vintage: 2009
Varietal: 80% Merlot, Cabernet Franc, Cabernet Sauvignon
Alcohol: 13.5%

 

Chateau la Rose Trimoulet

2009 VINTAGE

2009 is an excellent vintage. The Bordeaux region had gentle, gradual weather all through the summer and into the fall as well. The result is fully ripe, concentrated, intense wines with round tannins. It is truly one of the best vintages in a long time. The intensity of the wines makes them ideal for cellaring, while the round tannins allow the wines to be enjoyed young as well.

WINE MAKING

Fermentation: both stainless steel and concrete vats are used. Concrete vats, often used in the past, until replaced in many vineries with stainless steel are now making a big comeback - it has been show to be better for the wine, especially red wines that may be cellared for extended periods of time.

Aging: a gentle oak aging process, aged in a mix of new to 3 year old oak casks for a period of 12 months. The wine from various parcels with different characteristics are aged separately, each according to its unique characteristics. The final blend is created after the aging process.