Learn everything about Chateau Le Bon Pasteur Pomerol, Bordeaux wine with wine tasting notes and wine with food pairing tips. Learn all the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Le Bon Pasteur History, Overview
Chateau Le Bon Pasteur is owned by the Goldin Group, which is headed by Sutong Pan. Prior to that, the property was owned managed by Michel Rolland, and Dany Rolland, the famous Bordeaux wine consultants. The history of Chateau Le Bon Pasteur dates back all the way to 1920 when it was purchased by Joseph and Hermine Dupuy. The tiny house, which is now used as the tasting room was already on the property, having been built in 1865. The Dupony family found the inspiration of forming Le Bon Pasteur, “translated into the good pasture” while working as sharecroppers for Chateau Gazin. At the estates genesis, the owners grew the grapes, but sold the harvest in bulk to negociants. At the time, the family was earning more money from their bakery! The Dupony family later passed Le Bon Pasteur on to their children, Serge and Geneviève Rolland.
In 1978, the Rolland family continued the tradition and gave Chateau Le Bon Pasteur to their children as well, Michel and Jean-Daniel Rolland. This gave birth to the modern era for Le Bon Pasteur and the start of the career for Michel Rolland and Dany Rolland. At around the same time, they opened their facilities Rolland Laboratories, which soon morphed into the consultancy of Michel Rolland. While Michel Rolland is known for being a master blender, (He is widely acknowledged as being the best blender in Bordeaux) he and Dany Rolland were the first consultants to advise growers on several vineyard management techniques that were considered over the top at the time, Yet today, they are used at almost every conscientious estate.
Some of the techniques advanced by Michel Rolland and Dany Rolland in the 1980’s are: Green harvesting, which helps concentrate the grape, while reducing the yields though the removal of excess grapes. Effeuillage, which is the act of removing the leaves at the lower leaves on the vines to allow more sun to hit the grapes, increasing their level of ripeness. In excessively rainy years, they have also placed plastic sheets on the vines to help keep the fruit from absorbing too much moisture.
That all changed in May, 2013, when Bon Pasteur became to the first Asian investor to buy a truly legendary Pomerol estate. The property was sold to Sutong Pan. Sutong Pan took over Bon Pasteur in time for the 2013 harvest. Michel Rolland and Dany Rolland are still involved with managing the estate and making the wine at Le Bon Pasteur.
Chateau Le Bon Pomerol Vineyard, Terroir, Grapes, Winemaking
The 6.62 hectare Right Bank vineyard of Chateau Le Bon Pasteur is planted to 80% Merlot and 20% Cabernet Franc. Interestingly, a portion of Bon Pasteur is located in St. Emilion. This situation is not uncommon in Pomerol. In fact, LEvangile and La Conseillante both have vines in Pomerol. They also have vines close to Chateau Gazin and Chateau L’Evangile. The Bon Pasteur vineyard has a terroir of gravel, sand and clay soil. The vines are planted at a density of 6,500 vines per hectare and are on average, 30 years of age.
At Chateau Le Bon Pasteur, all harvesting is done by hand on a plot by plot basis. The grapes are sorted twice, before and after de-stemming. Prior to 1987, the wine was vinified in concrete vats. That changed in 1987, when Michel Rolland renovated the wine making facilities of Le Bon Pasteur by adding 10, 70 hectoliter, stainless steel vats equipped with a system of thermoregulation. Michel Rolland was the first to install this equipment in the Pomerol appellation. The wine was most recently vinified in small vats ranging in size from 15 to 70 hectoliters until the 2010 vintage.
Starting with the 2010 vintage, Bon Pasteur changed their vinification techniques. Now, a large percentage of their grapes are fermented using micro-vinification techniques. This means the wine was made entirely in French oak barrels and put on an OXO line. The barrels are turned every 3 hours at the start of fermentation and less often by the end of the approximate 40 day maceration.
Also starting in 2010, Bon Pasteur began including close to 30% whole clusters in the barrels, meaning that 30% of the grapes are vinified with their stems still intact. The long term results of this remains to be seen. Much depends on the degree of ripeness in the stems. If the stems are ripe, the potential for additional aromatic complexities with cedar and forest notes are possible.
On average, it takes 80 barrels to vinify each harvest. This technique results in quite a loss, as far as effective yields are concerned. By the time of bottling, on average, only 40 barrels of wine remains. Malolactic fermentation. is preformed in oak barrels and the wines of Chateau Le Bon Pasteur are aged in 100% new French oak barrels. The wines remain the barrels for between 15-18 months in the same barrels that were used for malolactic fermentation. Chateau Bon Pasteur wines are bottled with no fining and unfiltered, if possible. Production averages close to 2,500 cases of Pomerol wine per vintage. There is a second wine, Le Etoile Bon Pasteur.
The best vintages of Le Bon Pasteur are: 2016, 2015, 2012, 2010, 2009, 2008, 2006, 2005, 2004, 2001, 2000, 1998, 1990 and 1982.
The wines of Le Bon Pasteur are ripe, rich and powerful. They are filled with sweet fruit, soft tannins and usually, low in acid. This Pomerol wine is usually at its best between 10 and 20 years after the vintage.
When to Drink Chateau CLe Bon Pasteur, Anticipated Maturity, Decanting Time
Chateau Le Bon Pasteur at least 6-8 of aging in good vintages until it is ready to be enjoyed. Young vintages can be decanted for 1-2 hours, or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Le Bon Pasteur offers its best drinking and should reach peak maturity between 10-25 years of age after the vintage.
Serving Chateau Le Bon Pasteur with Wine, Food, Pairing Tips
Chateau Le Bon Pasteur is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Le Bon Pasteur is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Le Bon Pasteur is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Château Le Bon Pasteur Wine Tasting Notes
20 Vintages 98225 Views Sort Vintage - Rating
Truffle, chocolate-covered plum, anise, dark cherries and espresso bean open the show. In the mouth, the wine displays a lustrous texture. The fruit is ripe with density and lift, leaving you with black plum liqueur, earth, cherry, mocha and spice. The wine is made from a blend of 80% Merlot and 20% Cabernet Franc, reaching 14.3% alcohol with a pH of 3.6.
Apr 29, 2017points - Tasted 1051 Views
A fabulous vintage for Bon Pasteur, the wine is loaded with earthy floral charm, truffle and ripe, sweet, sexy, juicy plums coated with chocolate.
Jul 12, 2017points - Tasted 927 Views
Lush, sexy, fat, rich, ripe berries with licorice, chocolate and a blast of kirsch -- that's just the foreplay. This curvaceous, prom date of a Pomerol is full-bodied with concentration and depth of flavor. This wine was made from a blend of 80% Merlot and 20% Cabernet Franc, reaching 14% alcohol with a pH of 3.85. The Grand Vin was produced from 75% of the harvest. 92 - 94 Pts
Apr 27, 2016points - Tasted 1056 Views
Sweet, fresh, vibrant, floral, and serving up a blast of juicy, black cherries, flowers and herbs, with licorice, espresso and cocoa to complicate things. Medium/full bodied, with a sweet, fruit filled, round textured finish to boot. 15% of the grapes were whole cluster fermented.
Feb 4, 2017points - Tasted 1444 Views
Licorice, earth and smoky black raspberries in the nose lead to a medium-bodied, soft and round textured wine. With the focus on cherry, cocoa and plum, this wine will offer pleasure early. 90-92 Pts
Apr 24, 2015points - Tasted 1857 Views
Medium bodied, with a focus on the freshness in the plum and cherry fruit tones, there is an earthy note and a kiss of oak that adds to the overall complexity of this forward styled wine.
Feb 9, 2016points - Tasted 1103 Views
With licorice and smoky black cherry notes, this medium-bodied wine has a hint of stem and cherries in the finish. 88-90 Pts
Apr 25, 2014points - Tasted 1643 Views
Forward, soft, sweet and seductive, this easy drink wine delivers ample fresh, black cherries, dark chocolate and earthy notes. Perhaps it’s slightly more interesting at this point on the nose than the palate. This could prove to be a better wine if it develops well with aging.
Mar 11, 2015points - Tasted 2320 Views
Black cherries, truffle, oak and floral notes open to a soft Pomerol with sweet cherries and bitter chocolate in the finish. Close to 30% of the harvest was whole cluster fermented in barrel. 90-92 Pts
Apr 26, 2013points - Tasted 3415 Views
The tight nose required work before showing its dark chocolate, plum, vanilla bean and black raspberry nose. Medium bodied, soft and forward, this is a nice Pomerol for drinking in its youth.
Feb 16, 2014points - Tasted 2105 Views
Chocolate, floral and boysenberry notes are easily found in the perfume. Silk and velvet tannins with rich, round textures and a sweet, ripe cocoa and fresh plum personality are found in this wine. 90-92 Pts
Apr 21, 2012points - Tasted 1622 Views
Rich, fat, lush, round chocolate covered black cherries, espresso bean, licorice and spice open to an opulently textured, wine of pleasure with depth, complexity and silky tannins. Clearly, this blend of 85% Merlot and 15% Cabernet Franc is one of the best vintages of Bon Pasteur the estate has yet produced.
Feb 7, 2013points - Tasted 3018 Views
2010 Bon Pasteur - This is the home estate of Michel Rolland. The wine opens with black cherry, coffee, black raspberry and 5 spice aromas which lead to a round, soft, sweet, licorice, espresso and dark cherry filled Pomerol. 91-93 Pts
Mar 14, 2011points - Tasted 2347 Views
Plum, chocolate, fig and fresh brewed espresso scents pair perfectly with the lush, round tannins and ripe, sweet, fat, black cherry and mocha filled finish.
May 1, 2012points - Tasted 3553 Views
Ruby colored with cherry, truffle, earthy and floral aromas, this medium to full bodied wine delivers soft textures and a kirsch filled finish.
Mar 11, 2011points - Tasted 2674 Views
Medium bodied, soft textured, fresh, and silky, with loads of black licorice, dark cherries and truffle notes from start to finish. While not quite at peak yet, this is already drinking nicely.
May 25, 2016points - Tasted 1896 Views
Sweet, ripe and soft, but lacking the complexity of the best vintages of Bon Pasteur, this black cherry, cocoa, licorice and coffee dominated wine is an early drinker.
May 16, 2012points - Tasted 2718 Views
Open and serving up a generous display of lush, silky, ripe, dark red berries, licorice, chocolate and earth, the wine is all about pleasure to the senses, in the nose and on the opulent palate. Drink it now, or age it for even more complexity.
Jun 28, 2015points - Tasted 4053 Views
Dark chocolate, flowers, plums and black cherry scents, round, plush texture and a sweet, black cherry, plum and cocoa finish are the hall marks of this delicious Pomerol from Michel Rolland. Give it another 3 years to shed more of its tannin and enjoy it over the next 15 years.
Mar 12, 2012points - Tasted 4755 Views
Espresso, plum, truffle, chocolate and floral scents open this lush, sexy, black cherry and sweet chocolate covered black cherry liqueur wine. With supple, round textures and a long round finish, this is a decadent Pomerol treat.
Aug 1, 2011points - Tasted 4938 Views
Bon Pasteur is usually a wine I like drinking before it hits about 20 years of age. At 6, I thought it was a good time to check in on the wine to see how it was doing. Dark chocolate, truffle, black cherry, coffee and black raspberries make up the perfume. Layers of sweet, ripe black cherries, opulent textures and spice are found in the soft, opulent finish.
Jul 24, 2011points - Tasted 4547 Views
Ready to go, with its round, soft, medium bodied, plummy, cocoa, earthy, licorice and black cherry personality, the smooth finish is packed with juicy plums and dark chocolate.
Jul 25, 2015points - Tasted 2669 Views
With a deep ruby hue, the wine offers a flamboyant perfume of chocolate covered black cherries, fresh herbs, plums and coffee. Sexy and suave in texture, this rich, plummy wine is drinking perfectly today. There is no reason to wait to pop a bottle.
Aug 22, 2011points - Tasted 3279 Views
Supple, plush, sexy and packed with rich, opulent, chocolate covered plums and cherries, truffle and licorice. At 16, this is really drinking great. This was simply popped and poured and enjoyed.
Sep 21, 2015points - Tasted 1856 Views
With aromatics of jammy blackberry, plums, dark cherries, coffee and earth, this supple, round, soft textured wine feels great as it flows across your palate. The wine ends in a long, silky, black cherry, plum and espresso filled finish. At 11, this supple Bordeaux wine is just now starting to drink really well. It has another 15-20 years to go.
May 21, 2011points - Tasted 5394 Views
Fully mature, this medium bodied Pomerol offers chocolate mint, cherries, earth and floral scents. Soft, smooth and elegant, this is at its peak.
Oct 26, 2014points - Tasted 2337 Views
Close to fully mature, truffle and chocolate covered cherries were the first thing that caught your attention. Round, lush and polished in texture, the wine ends with a spice filled, earthy, black cherry finish. This is probably drinking in the sweet spot. There is no reason to age this wine any longer.
Nov 14, 2012points - Tasted 3309 Views
Light ruby in color, with a nose of truffle, chocolate mint, black cherry jam and coffee, this soft textured Pomerol finishes with juicy black plum, espresso cassis. With time in the glass, a chocolate covered black cherry note emerged. This is close to fully mature and should be drunk up within 5-8 years.
May 29, 2011points - Tasted 4178 Views
With a black cherry, spice and chocolate nose, this medium to full bodied Pomerol offers lush, soft, elegant textures. At 12 years of age, this seems to have matured at a rapid pace. The elegant, round, spice, chocolate and plum finish is a pleasure. But this is probably best enjoyed iver the next 5 years. This is not a Pomerol to age for multiple decades..
Aug 20, 2010points - Tasted 4932 Views
With its chocolate covered, ripe black and red fruit based aromatics is topped with coffee accents. The wine is plush, but not as deep as the top Pomerol’s from better terroir. Great texture completes the finish on this very nice and already accessible wine. To preserve the wines freshness and character, drink it over the next decade.
Oct 12, 2009points - Tasted 2720 Views
Better on the nose, with its truffle, earth and cherry character, than on the palate with its medium bodied, fresh, red cherry cherry character, along with slight dust in the present tannins. This is a firm style of Pomerol, that is correct for the vintage.
Jan 30, 2016points - Tasted 2524 Views
Juicy plums, cocoa, earth, tobacco and spice aromas open the wine. This supple, round, sweet, black cherry, fennel and chocolate flavored wine at 21 years of age is fully mature. Consumers should drink this sooner than later because it's not going to get better and based on previous bottles that were a little richer, this Pomerol will probably slowly begin losing fruit.
Jul 23, 2011points - Tasted 2793 Views
Still holding on, but clearly on the downward slope, the color and fruit have lightened. The earthy truffle, mocha and plum nose is still going strong. The softly textured wine leaves you with earthy, red and black plums with a bit of dark chocolate. Still, this is not a wine for decanting or for holding on for further development. If you have a bottle, drink up.
Nov 17, 2017points - Tasted 161 Views
Luscious, rich, plush textures and a blast of ripe black cherry liqueur in the finish are even better than the earthy, spicy, thyme and cherry infused nose that starts things off.
Jan 14, 2016points - Tasted 2651 Views
The last time I tasted this wine, it seemed tired and was losing fruit. But this bottle was a treat, with its black cherry, truffle earth and dark chocolate personality. There is no reason to age this plush, soft, sexy, silky, plummy Pomerol any longer, as I doubt it will get better.
Mar 23, 2013points - Tasted 4463 Views
Red plums, truffle, spice, earth, raspberry, tobacco leaf and cocoa aromas led to a medium bodied, more than fully mature, medium bodied Pomerol that requires consumption.
Mar 29, 2012points - Tasted 1917 Views