Clos Rougeard

Saumur Champigny Cabernet Franc

9.4741 ratings
9.4319 pro ratings
Saumur-Champigny, Anjou-Saumur, Loire Valley, France
Cabernet Franc
Exotic Spices, Baking Spices, Hard Cheese, Blue Cheese, Chili & Hot Spicy, Pungent Cheese, Potato, White Rice, Herbs, Tomato-Based, Pasta, Mushrooms, Onion, Shallot, Garlic, Salami & Prosciutto, Beef, Soft Cheese, Chicken, Lamb, Turkey, Pork, Duck, Venison
Top Notes For
Lee Pitofsky

Elegant and complex with notes of rosemary stems, blackberry, licorice, forest floor

Elegant and complex with notes of rosemary stems, blackberry, licorice, forest floor

Aug 4th, 2018
LM Segal

Chopped cherry tree nose leads a seamless, light red fruit-driven core, very low acidity. Pomegranate, bing cherry. Burg meets old Barbaresco, not like any cab franc I’ve tasted.

Chopped cherry tree nose leads a seamless, light red fruit-driven core, very low acidity. Pomegranate, bing cherry. Burg meets old Barbaresco, not like any cab franc I’ve tasted.

Jun 22nd, 2018
Izek Jasper

Update: This was great upon opening, but it’s absolutely brilliant day-two.

Update: This was great upon opening, but it’s absolutely brilliant day-two.

Jan 14th, 2018
Maayan Koschitzky

What a beautiful wine .

What a beautiful wine .

Dec 28th, 2017
Amanda Rehn

Vintage 2000.... age is such a beautiful thing.

Vintage 2000.... age is such a beautiful thing.

Aug 1st, 2017
Ryan Mullins

This wine doesn't taste as good as it did two days ago in Vienna. I blame Vienna.

This wine doesn't taste as good as it did two days ago in Vienna. I blame Vienna.

Jul 30th, 2017
Rob Lateiner

Chocolate, a little green bell pepper twang that reminds me of VA but It definitely is not. Some heat though the wine is definitely too warm. Lighter bodied, less textural refinement compared to the 08 which is silk but everything could change with air. The wine was just popped and put on ice. Showing much better cooler but still needs lots of air. Unless the fantastic 2008 is still to shut down, this shows tremendous longevity. Fully ripe, fully loaded tannins, this is the most structured Vintage of Clos Rougeard I have tasted yet. Wine gets too cold and the oak becomes more prominent. Gets to the ideal temp and the oak comes across nicely and balanced, if not significantly so. Seems like a classic mid/mid-plus toast. Not the char of vosne nor the low coconutty temps of chambolle. The importance of oak matching fruit can hardly be overstated and is perfectly executed here. Could even be perceived as a touch heavy for some purists but that would be too nitpicky for me. Almost a gamey side to the great oak that plays in here, it's like the nuttyness and the char of the oak that seems to contribute this. Comes across more Vosne like when temp is cooler. Reminds a bit of Grivot actually. Black currant fruit here to the slightly lighter shades in the 08. Some black cherry in a more intense way than burgundy. Unfortunately no decanter but as the wine opens up after an hour and a half, the fruit comes out a whole lot more. The initial green, lighter body is gone and the profile is dark fruit with a little touch of ash momentarily evolving into incredible deep cigar tobacco with gorgeous blackberry notes. Not decanting this wine for an hour was probably one of the bigger mistakes I have made in wine consumption. This blackberry and cigar is the true nature of the wine as it has filled out. Always a humbling experience to see a wine change so incredibly like this. Unbelievable and beautiful. Texture will get there I imagine but isn't wildly seductive yet like the '08. The last sip is some incredible wild maine blueberry syrup/all those wild dark berries from around New Foundland, with a wild savory quality. Not at all sweet in an excessive way, just in the purest flavors of perfectly ripe and highly concentrated fruit. Probably the most dynamic shift in a wine I have seen other than Barolo. One of the better wines I've had though tannin and texture suppleness is not there yet. Jesus.

Chocolate, a little green bell pepper twang that reminds me of VA but It definitely is not. Some heat though the wine is definitely too warm. Lighter bodied, less textural refinement compared to the 08 which is silk but everything could change with air. The wine was just popped and put on ice. Showing much better cooler but still needs lots of air. Unless the fantastic 2008 is still to shut down, this shows tremendous longevity. Fully ripe, fully loaded tannins, this is the most structured Vintage of Clos Rougeard I have tasted yet. Wine gets too cold and the oak becomes more prominent. Gets to the ideal temp and the oak comes across nicely and balanced, if not significantly so. Seems like a classic mid/mid-plus toast. Not the char of vosne nor the low coconutty temps of chambolle. The importance of oak matching fruit can hardly be overstated and is perfectly executed here. Could even be perceived as a touch heavy for some purists but that would be too nitpicky for me. Almost a gamey side to the great oak that plays in here, it's like the nuttyness and the char of the oak that seems to contribute this. Comes across more Vosne like when temp is cooler. Reminds a bit of Grivot actually. Black currant fruit here to the slightly lighter shades in the 08. Some black cherry in a more intense way than burgundy. Unfortunately no decanter but as the wine opens up after an hour and a half, the fruit comes out a whole lot more. The initial green, lighter body is gone and the profile is dark fruit with a little touch of ash momentarily evolving into incredible deep cigar tobacco with gorgeous blackberry notes. Not decanting this wine for an hour was probably one of the bigger mistakes I have made in wine consumption. This blackberry and cigar is the true nature of the wine as it has filled out. Always a humbling experience to see a wine change so incredibly like this. Unbelievable and beautiful. Texture will get there I imagine but isn't wildly seductive yet like the '08. The last sip is some incredible wild maine blueberry syrup/all those wild dark berries from around New Foundland, with a wild savory quality. Not at all sweet in an excessive way, just in the purest flavors of perfectly ripe and highly concentrated fruit. Probably the most dynamic shift in a wine I have seen other than Barolo. One of the better wines I've had though tannin and texture suppleness is not there yet. Jesus.

9 people found it helpfulJul 7th, 2014
Rob Lateiner

Nobody says it but this is oaky and the best kind of oak. Pure red fruited and weightless. Awesome! Tobacco and sweet red currant if you wanna be like that.

Nobody says it but this is oaky and the best kind of oak. Pure red fruited and weightless. Awesome! Tobacco and sweet red currant if you wanna be like that.

3 people found it helpfulApr 25th, 2014
Austin Ferrari

Wine Director Hillside Supper Club

9.5

I will drink this mofo every day of my life!! Thank you @Rowdy Food you're the man! @Hardy Wallace

I will drink this mofo every day of my life!! Thank you @Rowdy Food you're the man! @Hardy Wallace

2 people found it helpfulJul 26th, 2015
Pascaline Lepeltier, MS

Master Sommelier, Wine Director Rouge Tomate New York

10

Just perfect today - so dense and ethereal

Just perfect today - so dense and ethereal

2 people found it helpfulAug 3rd, 2014