CLOS ROUGEARD - Les Poyeux 2014
CLOS ROUGEARD - Les Poyeux 2014
CLOS ROUGEARD - Les Poyeux 2014
CLOS ROUGEARD - Les Poyeux 2014
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2014

CLOS ROUGEARD - Les Poyeux 2014

Wine 2014 Loire Saumur Champigny

To drink between 2020 and 2044

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95-100 / 100 Rated by 2 experts

Condition : Good

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Expert's opinions

98 / 100
La Revue du Vin de France January - 2019
La Revue du Vin de France
Magazine RVF 628 An additional year in the bottle for this legendary cuvée will considerably refine this great Loire vintage. Subtly transcended by its terroir of clay and sand, this wine of magnificent vitality leads us towards a complex, subtly nuanced bouquet and an incomparable softness of texture, enlivened by the austerity of the year. A radiant future awaits it.
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93 / 100
Robert PARKER - The Wine Advocate October - 2021
Robert PARKER - The Wine Advocate
The 2014 Saumur Champigny Les Poyeux is very aromatic on the nose that exhibits perfectly ripe cherry notes. Generously fruity, intense and with excellent concentration, this is a silky, super ripe yet fresh Cabernet with fine and crunchy tannins and floral notes from nose to tail.
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Vintage Wine  2014
Region Loire
Appellation Saumur Champigny
Colour Red
Volume 0.75 l
Country France
Alcohol content 13.00% vol
Château Clos Rougeard
Clos Rougeard
Clos Rougeard

Clos Rougeard is an extremely respected and well-known estate among Loire Valley wines.

Located in Saumur-Champigny, the estate was taken over by the two brothers Bernard and Charly Foucault in 1969. Clos Rougeard has belonged to this family since 1894.

The estate produces one white wine (100% Chenin Blanc) – Saumur Blanc Breze – and 3 red wines (100% Cabernet Franc): Saumur Champigny Le Clos, Les Poyeux, and Le Bourg.

The wines of Clos Rougeard are renowned for their authenticity as well as their rarity.

Le Bourg comes exclusively from a one-hectare plot planted with 70-year-old vines. The Les Poyeux plot was first planted in 1664. For authenticity, it doesn't get more purist than this. No use of chemicals or pesticides, manual harvesting, natural yeasts, no fining or filtration, 2 years of aging in oak barrels... Consequently, yields are very low, and the methods used by the Foucault brothers have remained the same for generations.

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