Château Rollan de By Médoc Cru Bourgeois

Château Greysac - Domaines Rollan de By

APPELLATION

Médoc Cru Bourgeois

GRAPE VARIETIES

70% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc, 10% Petit Verdot

WINEMAKERS

Jean Luc Marteau

TECHNICAL DATA

Alcohol
13.5%

89POINTS

Robert Parker's Wine Advocate
OCTOBER 2016

90POINTS

Wine & Spirits
OCTOBER 2016
BACKGROUND

In 1989, Jean Guyon started with only 5 acres (2 ha) of vines, a wooden hut, and the will to create wine for friends to enjoy. He created a “garage wine” that garnered immediate success. The development of the vineyard is the reflection of Jean’s charisma and character -- always seeking to do better. After a successful start, Jean decided to move forward by purchasing the best parcel of the plateau de By. Today, Chateau Rollan de By sits on 215 acres (87 ha) vineyard located on a clay-gravel hilltop terroir. The vines average 40 years old, and the density is 8,500 plants per hectare. The combination of the soil with the Merlot grape results in a fruit-driven, subtle, soft, rounded wine balanced with refined tannins and oak. The wine is a like a “chocolate cake wine” as Jean likes to call it – “You enjoy one glass, and you just want another!”

WINEMAKING & VINTAGE NOTES

Grapes are hand-picked and sorted both upon arrival at the winery and manually. The grapes ferment in large stainless steel tanks designed by Jean Guyon to maximize juice contact with the grape marc. Thermo-regulated truncated vats are used for a cold pre-fermentation maceration. Vatting lasts 4 to 6 weeks prior to malolactic fermentation which takes place in new oak barrels for 2/3 of the wine.

The wine undergoes lees stirring for 3 months and then is aged 12 months in 100% French Oak barrels (2/3 in new barrels, 1/3 in 1-year old barrels).

TASTING NOTES

A very ripe, suave style, showing modern mocha, licorice and black tea aromas that lead the way for a solid core of blackberry and plum, with a velvety finish. Finishes with ample intergrated toast. Pairs well with all types of classic meat dishes, veal, pork, beef, lamb,
duck, game, roasted chicken, roasted, braised and grilled dishes.

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