CLOS ROUGEARD - Le Bourg 2004
CLOS ROUGEARD - Le Bourg 2004
CLOS ROUGEARD - Le Bourg 2004
CLOS ROUGEARD - Le Bourg 2004
CLOS ROUGEARD - Le Bourg 2004
CLOS ROUGEARD - Le Bourg 2004
If multiple bottles are in stock, the photo is non-contractual and illustrates the condition of the bottle.
2004

CLOS ROUGEARD - Le Bourg 2004

Wine 2004 Loire Saumur Champigny
90-94 / 100 Rated by 2 experts

Condition : Good

In stock 2 bottles
€450.00 Ex VAT €450.00 Inc. VAT

Label : Slightly damaged

In stock 1 bottle
€440.00 Ex VAT €440.00 Inc. VAT
Shipped at 2 PM
Estimated delivery between the Friday 18 September and the Friday 2 October in
€450.00 Ex VAT
€450.00 Inc. VAT
€450.00 Ex VAT
€450.00 Inc. VAT
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Expert's opinions

93 / 100
Cellar Tracker December - 2022
Cellar Tracker
 This was like sticking your nose into a bell pepper, taking a bite, and then drinking it’s juice mixed with a little bit of fine wine. I enjoyed it, but I didn’t love it as much as other Clos Rougeard I’ve had where it wasn’t quite so green and peppery. It reminded me of a fancy cocktail I used to order where they used red bell pepper juice.
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18 / 20
Bettane et Desseauve December -
Bettane et Desseauve
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Vintage Wine  2004
Region Loire
Appellation Saumur Champigny
Colour Red
Volume 0.75 l
Country France
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, and 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 Les 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 filtration, 2 years of aging in oak barrels... Consequently, yields are very low, and the methods used by the Foucault brothers have remained the same for generations.

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