In the glass
Aroma: cassis, dark red berry, sweet spice, cigar wrapper, dried herbs, smoked meat
Palate: full-bodied, fleshy, layered, concentrated, ripe powdery tannins, mineral limestone core
Francois Mitjavile's Cotes de Bourg cult wine, modelled on the exacting principles of his Saint-Emilion estate Tertre-Roteboeuf: very late harvesting, low yields, and 100% new oak since 1996. Pushed the Cotes de Bourg to its quality ceiling.
What it pairs with
-
Magret de canard with pepper sauce
Rich duck fat and the wine's cassis and spice complement each other; peppercorn echoes the dried herb character. -
Entrecote with bone marrow butter
Full body and firm tannins cut through marrow richness; limestone minerality lifts the finish. -
Wild mushroom and Pont-l'Eveque tart
Earthy mushroom and washed-rind cheese find a partner in the wine's smoked meat and cigar wrapper register. -
Slow-roasted lamb shoulder
A great match for Merlot-led Right Bank reds; gelatinous slow-cooked fat is tamed by the wine's tannic structure.
How to serve Chateau Roc de Cambes
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- Pair with. Magret de canard with pepper sauce, Entrecote with bone marrow butter, Wild mushroom and Pont-l'Eveque tart. Match the wine's structure to the dish's fat and salt.
History
Francois Mitjavile acquired the Roc de Cambes estate in 1987-1988 from bankruptcy, renaming it Domaine Roc de Cambes and applying the same painstaking approach he uses at Tertre-Roteboeuf in Saint-Emilion. The Malbec and Cabernet Franc planted at acquisition have since been replaced entirely by Merlot and Cabernet Sauvignon. From 1996 the wine has been aged in entirely new oak.
- 1988 — First vintage produced under Francois Mitjavile's ownership
- 1996 — 100% new oak regime adopted, aligned with Tertre-Roteboeuf approach
- 2005 — 2005 vintage drew strong critic review from Wine Advocate (reviewer-points tuples on scores array), raising Roc de Cambes's commercial profile within Cotes de Bourg
Facts
- Producer
- Chateau Roc de Cambes
- Grapes
- Merlot (80%), Cabernet Sauvignon (20%)
- Classification
- Cotes de Bourg AOC
- Oak
- 18-24 months in 50% new French oak barrels; entirely new oak since 1996
- ABV
- 14.0%
- Price
- €75-110 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1988
Scores
- Wine Advocate 95 (2005 vintage, reviewed 2008)
- Decanter 95 (2018 vintage, reviewed 2021)
Frequently asked about Chateau Roc de Cambes
What does Chateau Roc de Cambes taste like?
On the nose, cassis, dark red berry, sweet spice, cigar wrapper, dried herbs. On the palate, full-bodied, fleshy, layered, concentrated, ripe powdery tannins. Structurally full-bodied, firm tannins, medium acidity with a long finish. Francois Mitjavile's Cotes de Bourg cult wine, modelled on the exacting principles of his Saint-Emilion estate Tertre-Roteboeuf: very late harvesting, low yields, and 100% new oak since 1996. Pushed the Cotes de Bourg to its quality ceiling.
When should I drink Chateau Roc de Cambes?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Roc de Cambes?
Magret de canard with pepper sauce is the canonical pairing. Other strong matches include Entrecote with bone marrow butter and Wild mushroom and Pont-l'Eveque tart. Rich duck fat and the wine's cassis and spice complement each other; peppercorn echoes the dried herb character.
What grapes are in Chateau Roc de Cambes?
The blend is Merlot (80%), Cabernet Sauvignon (20%). The wine is classified as Cotes de Bourg AOC.