Vignobles Rodet Recapet Estate Vignobles Rodet is owner of Château Brulesecaille and Château La Gravière in the Cotes de Bourg AOC. Jacques is a viticulture engineer (graduated from Bordeaux Science Agro) specialized in Nature Protection and focuses viticulture. Guillaume (graduated from DUAD Bordeaux) oversees vinification operations in the cellar. Jacques believes in using more natural methods to encourage ripening; he utilizes canopy mangement techniques, removes leaves and thins bunches as necessary. In September 2016 the estate received High Environnemental Value level 3 Certification. This covers mainly four key areas : biodiversity conservation, plant protection strategy, optimized management of fertilization and water management.
Date Founded: 1840 Owner: Martine and Jacques RODET Winery Philosophy: Making great wines, using both modern winemaking and traditional viticulture. In 1924, The RÉCAPET family bought Château BRULESÉCAILLE. In 1974, the estate was handed down from M. Pierre RÉCAPET to his daughter and son in law, Martine and Jacques RODET. It is now included in a structure named G.F.A. RODET RECAPET. Winery Acreage: 74 acres (30 hectares) Winery Production: 12,000 / 9L cases Varietals Produced: 54% Merlot 25% Cabernet Sauvignon 9% Cabernet Franc 4.5% Malbec 7.5% Sauvignon Blanc and Gris Winemaker: Jacques RODET (graduate agricultural engineer) and his son Guillaume. Located in the heart of the Côtes de Bourg region, BrûleSécaille is a 28 hectare vineyard classed "Cru Bourgeois" since 1868.
The name ‘Brulesécaille’ derives from Gascon; “Bruler” means “to burn” and “sécaille” is from the latin “secare” meaning “to cut”. According to tradition, we burn the cut vine branches during pruning. Brulesécaille is situated on a clay limestone outcrop. This particular soil composition dominates the Dordogne valley and allows excellent drainage in winter and spring. The vines enjoy excellent sun exposure, encouraging consistent ripening vintage after vintage.
Because the vineyard survived the particularly hard winter frosts of 1945, 1956 and 1991, there are some significant older vines, up to seventy-five years old. Château BruleSécaille : 23 ha Château La Gravière : 5 ha Château YON St Christophe : 2 ha Every care is taken by Jacques RODET (graduate agricultural engineer) to respect nature, maintaining a biological balance from growth to harvesting in particular by thinning out leaves and excess grapes in order to produce a natural wine. The grapes are picked by hand. Great care is taken with the manual picking over, de-stemming and crushing. The wine needs a long fermentation and maceration period (3 to 5 weeks) in stainless steel tanks, controlled by an automatic temperature monitoring system, to ensure a rich full-bodied wine.
Brulesecaille Blanc Grande Reserve is made from 75% Sauvignon Blanc, 25% Sauvignon Gris.
Average age of the vines is 25 years.
Manual harvest from September 19th-20th 2016.
Direct press at low pressure (whole cluster) with low amount of SO2, settling at 10°C.
Addition of yeast and alcoholic fermentation in casks 400 liters.
Raised on the lees for 6 months with regular batonnage (stirring of the lees).
Bottling in april 2017.
Fish, seafood, white meats, fine goat cheeses.
Brulesecaille Rouge Sans Soufre Ajoute is made from 50% Merlot and 50% Malbec.
Deep purple color, powerful nose of blackcurrant and floral as well. Full on the palate with soft and ripe tannins with a fresh aromatic return.
Aging potential 5 years.
Pairs with boeuf Bourguignon, grilled vegetables and strong cheeses.
Chateau Brule Secaille Grande Reserve Cotes de Bourg Rouge is made from 55% Merlot, 30% Cabernet sauvignon, 10% Cabernet Franc and 5% Malbec.
The color is deep dark ruby. limpid and brilliant. The nose is intense and complex with hints of blackberries, sweet spicies, noble plain chocolate and Vanilla. The palate is full bodied, very long with well integrated tannins. The finish is very fresh and luscious with toasted notes in the background.
Average age of the vines is 30 years.
Manual harvest from September 21th to October 7th 2015.
Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats.
Aged 12 months in Oak barrels. (1/3 new oak, 1/3 1 year old and 1/3 two year old barrels). They use 60% French Oak and 40% American Oak.
Served with red meat (beef filet, sirloin), pork tenderloin, roasted duck breast with honey&orange sauce, roasted lamb with thyme, poultry and fine cheese.
Review:
"A purple-colored, young wine dominated by Merlot, this is rich, structured and full of blackberries. With a good balance between the fruit and the tannins already in place, it shows excellent potential. Drink this already delicious but still firm wine from 2022. - ROGER VOSS"
- Wine Enthusiast (December 2018, Best of Year 2018 Issue), 90 pts
Graviere La Rouge Cuvee les Terrasses is made of 70% Merlot and 30% Cabernet Sauvignon
Deep red color with a narrow purple rim. Attractive aromas of ripe, juicy cherry and blackberry over spice, integrated toasted aromas. The palate is balanced and full-bodied with supple tannins, displaying rich cherry flavors combined with gentle toasting characters and a touch of spice. The finish is lasting with a bitter almond aftertaste.
Average age of the vines is 25 years.
Manual harvest from September 21th to October 7th 2015.
Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats.
75% of the final wine was aged in stainless steel tanks with French oak staves and blended with 25% of wine aged in barrels.
Serve with red, white meats, poultry and fine cheeses.
Review:
"Still young and showing its wood aging, this wine has great potential. With ripe tannins, spice and generous red fruits, this Merlot-dominated wine is structured while also richly fruity. Drink from 2022. - ROGER VOSS"
- Wine Enthusiast (December 2018, Best of Year 2018 Issue), 91 pts
Graviere La Rouge Cuvee les Terrasses is made of 70% Merlot and 30% Cabernet Sauvignon
Deep red color with a narrow purple rim. Attractive aromas of ripe, juicy cherry and blackberry over spice, integrated toasted aromas. The palate is balanced and full-bodied with supple tannins, displaying rich cherry flavors combined with gentle toasting characters and a touch of spice. The finish is lasting with a bitter almond aftertaste.
Average age of the vines is 25 years.
Manual harvest from September 21th to October 7th 2015.
Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats.
75% of the final wine was aged in stainless steel tanks with French oak staves and blended with 25% of wine aged in barrels.
Serve with red, white meats, poultry and fine cheeses.
Grand Veneur Chateauneuf Du Pape Vieilles Vignes is made from 50% Grenache, 40% Mourvedre, 10% Syrah
Matured in concrete vats (40%) and oak casks (60%)
It boasts an inky/purple color in addition to a gorgeous perfume of crushed rocks, jammy black fruits, charcoal and graphite. Blackberry aroma with an air of dates pressed in alongside – this is sweet-noted. It is easy to appreciate, a sleek and stylish start. The palate holds excellent fruit that runs well and has kick. Its tannins move round freely and a minted finale comes forward. Its dark fruit is tasty, darkens on the finish, where tar and char from its oak enter. It is all very much together, a bundle of harmony, and will gain local attributes as it ages.
An outstanding Chateauneuf du Pape which display the best of its terroir.
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).
The vineyards are located in the north of Châteauneuf du Pape. GRAND VENEUR «Vieilles Vignes» cuvee is produced from the older vines. Thanks to time and an organic growing, roots go very deep in the soil. Yields are naturally low and grapes highly concentrated.
Winemaking and aging
Pair with venisson, duck, braised lamb or strong cheese.
Review:
"The 2019 Châteauneuf Du Pape Vieilles Vignes is based on 45% each of Grenache and Mourvèdre, with the balance Syrah, all destemmed and raised in 55% new French oak. Gorgeous cassis, violet, graphite, fruitcake, and peppery herbs define this brilliant effort, and it's full-bodied, with a pure, seamless texture, wonderful tannins, and one heck of a great finish. This magical 2019 is going to benefit from 4-5 years of bottle age (it's brilliant even today) yet keep for 20 years or more. Châteauneuf du Pape lovers need to have this in their cellar!"
- Jeb Dunnuck (November 2021),99 pts
Dr. Leimbrock Estate Riesling is made from 100 percent Riesling.
Typical Riesling, fresh and fruity, easy drinking. Grapes come from Brauneberger Juffer and Juffer-Sonnenuhr - one of the most prestigious vineyards in the Mosel winegrowing region. The vineyard faces south and provides the best conditions for growing Riesling.
Pairs well with barbecue meats, pasta dishes.