Chateau Roques Mauriac Rosé 2005

Winemaker's Notes:

Tasting Notes: Roques Mauriac is delicious ; plum, black cherry and cocoa essences and a trace earth anchor its authenticity. Lithe and supple, there are fine tannins underneath that make it a wine to enjoy currently. An excellent value Percentage Grape: Cabernet Franc 50% Merlot 40% Cabernet Sauvignon 10% Soil: Narrow spacing vines (4000 & 5000 vine-plant / hectare), on a clayey and calcareous soil - middle age : 20 years old Type of Harvest: mechanical, in the very early morning Vinification Length: the vatting time is between 20 and 25 days Vinification Method: Cold maceration during 5-6 days (10°C) ; alcoholic fermentation at low temperatures with frequent hilling-up without oxygen, which preserve the aromas and insure a good extraction of colour and tannins. Vinification Temperature: 23-24°C for Merlot, 18-20°C for Cabernets Percentage New Barrel: 50 % Age of Barrel: new barrels + one year old barrels Type of Wood: french (Allier) and American (Missouri) oak Level of Toast: medium Malolactic: malolactic fermentation in tanks. Date of Bottling: 2007/06/30 Bottle Type: Bordeaux "Grand Vin" type Alcohol Percentage: 14.5 % Aging Potential: 5-7 years Aging Time: 14 months Sugar Rate: 0-5 g/l Cork Material: natural (great second choice) Cork Size: 49 *24 mm

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Tasting Notes: Roques Mauriac is delicious ; plum, black cherry and cocoa essences and a trace earth anchor its authenticity. Lithe and supple, there are fine tannins underneath that make it a wine to enjoy currently. An excellent value Percentage Grape: Cabernet Franc 50% Merlot 40% Cabernet Sauvignon 10% Soil: Narrow spacing vines (4000 & 5000 vine-plant / hectare), on a clayey and calcareous soil - middle age : 20 years old Type of Harvest: mechanical, in the very early morning Vinification Length: the vatting time is between 20 and 25 days Vinification Method: Cold maceration during 5-6 days (10°C) ; alcoholic fermentation at low temperatures with frequent hilling-up without oxygen, which preserve the aromas and insure a good extraction of colour and tannins. Vinification Temperature: 23-24°C for Merlot, 18-20°C for Cabernets Percentage New Barrel: 50 % Age of Barrel: new barrels + one year old barrels Type of Wood: french (Allier) and American (Missouri) oak Level of Toast: medium Malolactic: malolactic fermentation in tanks. Date of Bottling: 2007/06/30 Bottle Type: Bordeaux "Grand Vin" type Alcohol Percentage: 14.5 % Aging Potential: 5-7 years Aging Time: 14 months Sugar Rate: 0-5 g/l Cork Material: natural (great second choice) Cork Size: 49 *24 mm

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