"At Rouanne, I was lucky enough to experience a great vintage in just my second year – 2019. The magnificent Rouanne hillside fully demonstrated its boundless potential, akin to a race horse whose energy needs to be channelled. After a wonderful spring and flowering season that produced small berries, the dry summer helped express its intensity – a feature which all great vintages have in common. The incredible salinity, which is Rouanne’s hallmark characteristic, instils that vital freshness in an absolutely magnificent whole. The depth of the fruit, the length and the complexity make this a consummate age-worthy wine. There is no doubting its extensive scope, great structure and huge potential. Rouanne is right there up in the big league and we will be talking about the low-cropping 2019s for many years to come. I am gradually unravelling the mysteries of this terroir, but it has to be said that greater understanding brings with it as many new questions. Crucially, though, my intimate connection with this site grows daily. Cinnamon, liquorice, black pepper, gingerbread and salinity. Bottled unfiltered." - Louis Barruol"
One of the Rhone Valley's most respected winemakers, Louis Barruol makes fabulous, classical wines with strong flavour and character because the grapes are not destemmed during the winemaking process. Cluster fermentation is done in historical Gallo-Roman vats, which ensure that the flavour of the fruits is retained completely while making wines.
Château de Rouanne, a historic medieval castle and estate located in the southern Rhône Valley, boasts a rich history dating back to the 12th century. Covering a total of 177 acres, of which 100 are vineyards in the Vinsobre appellation, this estate was acquired by Louis Barruol, the owner and winemaker of Château de Saint Cosme, in May 2019. Barruol has long seen the potential in Château de Rouanne, having previously working with the owner as a source for his negociant wines.
50% Grenache - 40% Syrah – 10% Mourvèdre
Pliocene marl and limestone Average vine age 50, farmed organically Traditional co-fermentation in concrete tanks. Wild ferments. 12 months’ ageing in tanks, Burgundy casks and demi-muids.
