Learn everything about Chateau Le Bon Pasteur Pomerol 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 consultants.
The history of Chateau Le Bon Pasteur dates back all the way to 1920 when it was purchased by Joseph Dupuy 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 Dupuy 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 Dupuy family later passed Le Bon Pasteur on to their children, Serge and Geneviève Rolland.
Chateau Le Bon Pasteur The Modern Era
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 in Libourne, 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 lower leaves on the vines to allow more sun to hit the grapes, increasing their level of ripeness. And of course, to harvest phenolically ripe fruit. 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 also owns the neighboring Pomerol vineyard, Chateau Maillet Rolland as well as Chateau Bertineau St. Vincent in the neighboring Lalande de Pomerol appellation.
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.
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 a portion of their 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 in 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: 2017, 2016, 2015, 2012, 2010, 2009, 2008, 2006, 2005, 2004, 2001, 2000, 1998, 1990 and 1982. It is quite possible that 2015 is the best vintage Bon Pasteur has ever produced.
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 is usually at its best between 10 and 20 years after the vintage.
When to Drink Chateau Le Bon Pasteur, Anticipated Maturity, Decanting Time
Chateau Le Bon Pasteur needs 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
23 Vintages 115,454 Views Sort by Vintage-Rating
|2017||Château Le Bon Pasteur (Pomerol)|
Black cherry, flowers and licorice dominate the wine on the nose and on the palate. Deep in color, the tannins are soft and ripe. There is a distinctive freshness to the wine, which finishes with cocoa, licorice and dark red fruits. Made from a blend of
1,470 Views Tasted Apr 26, 2018
|2016||Château Le Bon Pasteur (Pomerol)|
Sexy, silky, rich, opulent fruits gush from the glass. There is purity, length, complexity and sensuality found here. The wine will age and evolve for decades.
1,502 Views Tasted May 19, 2018
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.
1,450 Views Tasted Apr 29, 2017
|2015||Château Le Bon Pasteur (Pomerol)|
Pure silk and velvet textures, the fruit is perfectly ripe. On the entry, your palate is coated with black plums, dark cherry, licorice, chocolate and truffle. Elegant, full bodied, rich and concentrated, the wine is polished cashmere on the finish. This is the finest wine ever produced at Bon Pasteur.
1,277 Views Tasted May 21, 2018
Just a stunner from Bon Pasteur, this is easily the best wine they have ever produced. It's sexy, silky, lush and loaded with perfectly ripe, sweet, black plum, dark cherry, licorice, chocolate and truffle. The tannins is elegant. The rich finish brings you layers of ripe, juicy plums and dark chocolate. This is a hedonistic treat.
1,422 Views Tasted Mar 12, 2018
A fabulous vintage for Bon Pasteur, the wine is loaded with earthy floral charm, truffle and ripe, sweet, sexy, juicy plums coated with chocolate.
1,378 Views Tasted Jul 12, 2017
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
1,229 Views Tasted Apr 27, 2016
|2014||Château Le Bon Pasteur (Pomerol)|
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.
1,800 Views Tasted Feb 4, 2017
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
1,928 Views Tasted Apr 24, 2015
|2013||Château Le Bon Pasteur (Pomerol)|
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.
1,308 Views Tasted Feb 9, 2016
With licorice and smoky black cherry notes, this medium-bodied wine has a hint of stem and cherries in the finish. 88-90 Pts
1,680 Views Tasted Apr 25, 2014
|2012||Château Le Bon Pasteur (Pomerol)|
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.
2,908 Views Tasted Mar 11, 2015
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
3,672 Views Tasted Apr 26, 2013
|2011||Château Le Bon Pasteur (Pomerol)|
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.
2,673 Views Tasted Feb 16, 2014
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
1,677 Views Tasted Apr 21, 2012
|2010||Château Le Bon Pasteur (Pomerol)|
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.
3,200 Views Tasted Feb 7, 2013
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
2,487 Views Tasted Mar 14, 2011
|2009||Château Le Bon Pasteur (Pomerol)|
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.
3,739 Views Tasted May 1, 2012
|2008||Château Le Bon Pasteur (Pomerol)|
Soft, silky, polished, sweet, earthy plums, black cherry, dark cocoa and bitter chocolate are all over the place. The wine is really starting to drink well.
544 Views Tasted Sep 17, 2018
Ruby colored with cherry, truffle, earthy and floral aromas, this medium to full bodied wine delivers soft textures and a kirsch filled finish.
2,746 Views Tasted Mar 11, 2011
|2006||Château Le Bon Pasteur (Pomerol)|
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.
2,533 Views Tasted May 25, 2016
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.
2,796 Views Tasted May 16, 2012
|2005||Château Le Bon Pasteur (Pomerol)|
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.
4,186 Views Tasted Jun 28, 2015
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.
4,864 Views Tasted Mar 12, 2012
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.
5,066 Views Tasted Aug 1, 2011
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.
4,665 Views Tasted Jul 24, 2011
|2004||Château Le Bon Pasteur (Pomerol)|
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.
3,264 Views Tasted Jul 25, 2015
|2001||Château Le Bon Pasteur (Pomerol)|
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.
3,355 Views Tasted Aug 22, 2011
|2000||Château Le Bon Pasteur (Pomerol)|
At close to 19 years of age, this has hit the sweet spot. Silky, sensuous textures steal the show here. But the nose, with its plummy, black cherry, chocolate and truffle notes also hit the spot. Everything is wrapped up nicely by the sweet dark, red fruits, chocolate and background notes of figs in the finish. Splash decanted and served was all this beauty needed. If you have a bottle, there is no reason to hold off from popping a cork. I am sure this will continue at this level of at least 7-10 more years.
145 Views Tasted Nov 12, 2018
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.
2,037 Views Tasted Sep 21, 2015
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.
5,534 Views Tasted May 21, 2011
|1998||Château Le Bon Pasteur (Pomerol)|
Fully mature, this medium bodied Pomerol offers chocolate mint, cherries, earth and floral scents. Soft, smooth and elegant, this is at its peak.
2,500 Views Tasted Oct 26, 2014
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.
3,469 Views Tasted Nov 14, 2012
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.
4,344 Views Tasted May 29, 2011
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..
5,082 Views Tasted Aug 20, 2010
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.
2,872 Views Tasted Oct 12, 2009
|1995||Château Le Bon Pasteur (Pomerol)|
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.
2,817 Views Tasted Jan 30, 2016
|1990||Château Le Bon Pasteur (Pomerol)|
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.
2,925 Views Tasted Jul 23, 2011
|1989||Château Le Bon Pasteur (Pomerol)|
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.
1,666 Views Tasted Nov 17, 2017
|1985||Château Le Bon Pasteur (Pomerol)|
Just a bit past its prime, the wine is soft, elegant, medium bodied and serves up with ease, its truffle dusted, earthy, red plum and dark cherry core of fruit. There is no reason to not be popping a cork on this wine if you have any bottles left in your cellar.
65 Views Tasted Nov 12, 2018
|1983||Château Le Bon Pasteur (Pomerol)|
Light in color and fruit, the wine is soft, shows some sweetness in the earthy, red fruits, but everything fades rather quickly on your palate. This wine requires consumption much sooner than later.
1,412 Views Tasted Dec 10, 2017
|1982||Château Le Bon Pasteur (Pomerol)|
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.
3,146 Views Tasted Jan 14, 2016
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.
4,535 Views Tasted Mar 23, 2013
|1959||Château Le Bon Pasteur (Pomerol)|
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.
2,086 Views Tasted Mar 29, 2012