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Chat Rocher Figeac 2010

Winemaker's Notes:

Rich and full, with a predominantly cherry flavor and that syrupy feel that comes with the ripe fruits of Burgundy! The Château Rocher Figeac Saint-Emilion 2010 is characteristic of most of their vintages. Bordeaux blends have deep flavors and colors, a strong structure, and identified by their dark berry flavors of plum, black currant, and cherry. This blend of 85% Merlot and 15% Cabernet Franc is grown in soil and dirt with a good bit of iron that allows for very good drainage. The climate is a bit cool in the Saint-Emillion region, where the Cabernet Franc grape is known to grow successfully. The average age of the vines is 35 years. The grapes are harvested and sorted manually. However, some modern techniques are used in the vinification process while still preserving tradition. Fermentation occurs in concrete vats under strict temperature control. The wine is aged in oak barrels, 1/3 in new oak, resulting in the well-known blend of the region.

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Tasting Notes:

The brilliant dark ruby color shines thru. With the smell of the fruits comes a somewhat toasty and liquorice taste. The tannins are enjoyable and not too strong resulting in a lighter, pleasant feel in the mouth. This is a wine with good balance that can be enjoyed now or allowed to age a bit longer.

Rich and full, with a predominantly cherry flavor and that syrupy feel that comes with the ripe fruits of Burgundy! The Château Rocher Figeac Saint-Emilion 2010 is characteristic of most of their vintages. Bordeaux blends have deep flavors and colors, a strong structure, and identified by their dark berry flavors of plum, black currant, and cherry. This blend of 85% Merlot and 15% Cabernet Franc is grown in soil and dirt with a good bit of iron that allows for very good drainage. The climate is a bit cool in the Saint-Emillion region, where the Cabernet Franc grape is known to grow successfully. The average age of the vines is 35 years. The grapes are harvested and sorted manually. However, some modern techniques are used in the vinification process while still preserving tradition. Fermentation occurs in concrete vats under strict temperature control. The wine is aged in oak barrels, 1/3 in new oak, resulting in the well-known blend of the region.

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