Chateau Rollan de By

Purchased by Jean Guyon in 1989, Chateau Rollan de By has seen total renovation and is now expanded to 50 ha, mainly planting with Merlot (70%). The soils are mainly clay-chalky.

Manually harvested, the grapes are sorted and destemmed at the cellar, and macerate for 3 days at a low temperature in stainless steel vats. The must is then kept in the vats for 3 weeks and then put in oak for malolactic fermentation, followed by egg white fining. No filtration is done and the wine will be put in 100% new oak for 12 months before bottling.

A second wine is produced, allowing the selection of the best grapes for the grand vin and increases the concentration. There is a special cuvee called Haut-Condissas made from a separate parcel of old vines and matured in 100% new oak.

I have recently tasted the 2000 vintage and below is my tasting note:

Good quality Medoc of deep ruby color, with a reasonably intense nose of good complexity, showing developing aromas of black cherry, dark plum and blackcurrant, prune, cocoa, black tea, liquorice, smoke, pencil lead and savory. Medium in acidity, the palate is balanced with ripe and silky tannin. The medium-bodied wine has fair concentration on the flavors, showing reasonable complexity, with flavors of black cherry and cassis, liquorice, cedar, mocha. Having a fairly long finish, the wine is ready to drink now and is not suitable for further ageing.