Learn everything about Chateau Roc de Boisseaux St. Emilion with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Roc de Boisseaux is a young vineyard on the rise, with experienced owners with good connections in Saint Emilion. The vineyard is owned by the husband and wife team of Stephanie de Bouard-Rivoal and Marc Rivoal. Stephanie de Bouard is also the owner of Chateau Angelus. However, it is Marc Rivoal who is completely in charge of the estate.
They purchased the vineyard together in 2011 from Jean Paul Michel, who only owned the estate one year before selling it. The first vintage for the new owners of Roc de Boisseaux was the 2011. The winemaking and vineyard management is consulted by Hubert de Bouard and Philippe Nunes.
Chateau Roc de Boisseaux Vineyards, Terroir, Grapes, Winemaking
The 8 hectare Right Bank vineyard of Chateau Roc de Boisseaux is planted to 70% Merlot, 25% Cabernet Franc and 5% Cabernet Sauvignon. The terroir is sand and gravel with small of amounts of clay and limestone soils.
The vineyard is well placed, just south of the picturesque village of Saint Emilion n the St Sulpice sector, not far from Chateau Monbousquet. The vineyard is planted to a density of 6,000 vines per hectare. They have old vines, which are on average 40 years of age.
To produce the wine of Chateau Roc de Boisseaux, vinification takes place in stainless steel tanks Malolactic fermentation occurs in barrel. The wine is then aged in an average of 35% new, French oak barrels for about 15 months, prior to bottling. The production is on average about 3,000 cases of wine per vintage.
When to Drink Chateau Roc de Boisseaux, Anticipated Maturity, Decanting Time
Chateau Roc de Boisseaux is better with at least 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. Chateau Roc de Boisseaux is best enjoyed in the first 3-12 years of life.
Young vintages can be decanted for about 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Chateau Roc de Boisseaux with Wine and Food Pairings
Chateau Roc de Boisseaux is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Roc de Boisseaux is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Roc de Boisseaux is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Château Roc de Boisseaux Wine Tasting Notes
5 Vintages 6,622 Views Sort by Vintage-Rating
|2018||Château Roc de Boisseaux (St. Émilion Grand Cru)|
The wine is built on its medium-bodied, round, lush, chocolate, plum, smoke and truffle character. Already delicious, the wine is perfect for early drinking pleasure. 89-91 Pts
713 Views Tasted Apr 19, 2019
|2017||Château Roc de Boisseaux (St. Émilion Grand Cru)|
Light, sweet, red fruits, medium bodied, soft and charming, this wine is perfect for present-day easy drinking and silky pleasure.
1,309 Views Tasted Apr 26, 2018
|2016||Château Roc de Boisseaux (St. Émilion Grand Cru)|
Medium bodied, soft and forward in personality, this wine reveals a nice fruity, juicy, fresh finish with a touch of tapenade and licorice in the endnote. The wine was made from blending 75% Merlot and 25% Cabernet Franc.
1,571 Views Tasted Apr 29, 2017
|2013||Château Roc de Boisseaux (St. Émilion Grand Cru)|
Blending 75% Merlot and 25% Cabernet Franc produced a wine with fresh raspberries and cocoa, medium body, freshness and a light cherry character. 84-86 Pts
1,406 Views Tasted Apr 29, 2014
|2012||Château Roc de Boisseaux (St. Émilion Grand Cru)|
Medium bodied, with a focus on its fresh, red berry character. The addition of an earthy, spicy notes add complexity to cherries and red plum notes in the finish.
1,623 Views Tasted May 1, 2017