2010 Château De Rochemorin Pessac-Léognan

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2010 Château De Rochemorin Pessac-Léognan

The 2010 vintage was a strong one. This winery is located in southwestern France in the Graves district of Bordeaux where the wines tend to be blacker, deeper and oakier than other Bordeaux districts. 

Tasting Notes 


Loads of oak and smoke on the nose and palate of this robust Bordeaux red wine from generous oak barrel aging.


Boasts a tobacco and roasted cedar frame, with a sanguine edge that guides the lightly mulled plum and red currant fruit. The supple, stylish finish lingers. 

2010 Château De Rochemorin Pessac-Léognan


Château de Rochemorin belonged in the 18th century to the philosopher, Charles Louis de Secondat, Baron de Montesquieu, author of the famous Persian Letters. The latter willingly became the ambassador of Rochemorin red wines to his friends, men of letters and other notables, during his numerous trips to Europe, never forgetting to praise the beautiful complexity and the mineral notes on the nose and on the palate balanced and fine, their melted and fine tannins in the finish make them a sure value of the appellation.

The vines of Château de Rochemorin which give rise to this Pessac-Léognan red occupy no less than 87 hectares on a gravel terroir typical of the appellation. Two grape varieties are represented: Cabernet Sauvignon and Merlot, from vines with an average age of 20 years. The result is a very fruity, velvety, rich wine, with well-balanced tannins.

This vast vineyard is harvested by hand and machine with mechanical sorting for plot vinification in thermoregulated stainless steel vats, before aging for 12 months in barrels comprising 30 to 40% new wood.


Year 2010
Bottle Size 750ml
Cultivar 60% Cabernet Sauvignon and 40% Merlot.
Country France
Alcohol content
13.5% alc vol 
Units of Alcohol per Bottle 10.1 units
Type Red Blend
Allergen Information Contains Sulphites
Food Matches This red wine can be accompanied by: red meat, dishes in sauce, furry and feathered game, poultry, terrines, strong goat's and cow's cheeses (brie, old chavignol, munster), coffee or chocolate desserts. The ideal serving temperature is 16-18°C.
Cellaring Potential For enjoyment now and for the next few years.
Pessac-Léognan Contrôlée