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Jeb Dunnuck: Tons of cassis and jammy blue fruits as well as classic leafy herbs, tobacco, and violets all emerge from the 2025 Château La Rousselle, a gorgeous Fronsac that has more than a passing resemblance to a solid Pomerol. On the palate, it's rich and full-bodied, with a round, lush mouthfeel and sweet tannins. I'd be thrilled to drink a bottle."
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Lisa Perrotti-Brown: Deep garnet-purple colored, the 2025 La Rousselle comes barreling out with gregarious notes of black cherries and black raspberries, followed by nuances of tar, anise, and wild sage. Medium- to full-bodied, the palate delivers plush tannins and a crisp line of freshness to match the intense red and black berry layers, finishing long and earthy. The blend is 70% Merlot and 30% Cabernet Franc. The alcohol is 14%."
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James Suckling: Focused, balanced and inspired. It’s a blend of 70% merlot and 30% cabernet franc showcasing red berries and some forest floor on the nose. Medium-bodied with fine, firm tannins and a spicy finish with length."
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Decanter: Fronsac on the plateau, limestone, not on the clay. Bright and refined in terms of flavours and aromatics - slightly floral roses, black truffles and cherries. Juicy and crisp, a lovely crunchy aspect to the ripe but also fresh blueberry and strawberry fruit with a soft powdery and chewy aspect to the finish. Clean and focused, elegant with both zing and quiet push of power. I like this. 3.45pH. Ageing 16 months, 25% new oak, 35% one year, 30% oak, 10% amphora."
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The Wine Cellar Insider: Raspberries, plums, flowers, licorice, tobacco, and a hint of espresso form the character here. On the palate, the wine is medium-bodied, supple, round, chocolatey, and fruity, with a polished mid-palate, and finish. You can enjoy this with pleasure on release. The wine blends 70% Merlot with 30% Cabernet Franc. Drink from 2028-2040."
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Jane Anson: I am a fan of this estate, and here the fruit is dark and brambled, with sharp orange peel edges, acidity fairly biting at this early point with clear potential to soften. One to retaste after ageing. 3.45 pH. Harvest September 13 to 20. 25% new oak, 10% amphora, from plateau and south facing clay limestone slopes."
