Rouget 2015 (750ML)

94 JS / 93 VM / 93 DE / 92+ WA / 91 JD

Beautiful aromas of plums and filtered coffee follow through to a full body. Firm and silky tannins and a flavorful finish. Bright acidity and spice character. Tight and focused. Needs two or three years to open. - James Suckling

The 2015 Rouget is a fabulous wine done in a forward, voluptuous style that is sure to find many admirers. Super-ripe dark fruit, chocolate, new leather, spice and mocha fill out the wine's ample, soft-textured frame effortlessly. Silky contours add to an impression of flamboyant elegance. I would give the 2015 at least a few more years in bottle to allow some of the elements to fuse together a bit more fully. Time in the glass brings out very pretty red-toned fruit and floral overtones. There is certainly plenty to admire on this inviting, impeccably balanced Pomerol. Michel Rolland consults. - Antonio Galloni, Vinous Media

Edouard Labruyere works extensively on plot definition and practises integral vinification in barrel, sorting out his terroirs in true Burgundian fashion - before blending it back together in true Pomerol style. You have to sit with this for a minute, as the impact is fairly big and rich, then a whoosh of hazelnut toast comes in, and only then do the juicy damson fruits start trickling down the sides and filling your palate. - Jane Anson, Decanter

The 2015 Chateau Rouget has a sumptuous ripe bouquet with dark red fruit, cranberry and light, almost musky aromas that become floral with aeration. The palate is medium-bodied with rounded tannins, well-judged acidity and a hint of cooked meat toward the silky smooth finish. This is a seductive Rouget but one that is well balanced and it should age with style, possibly meriting a higher score with bottle age. - Neal Martin, Wine Advocate

Another gem from the Michel Rolland team is the 2015 Rouget. Offering a hedonistic, fruit-loaded, full-bodied style as well as lots of darker fruits, espresso roast, chocolate and damp earth, it’s a textbook Pomerol that’s going to benefit from a year or three of bottle age and keep for a decade. - Jeb Dunnuck