At a glance

Producer

Clos Rougeard

Region

Saumur-Champigny, Loire, France

Grape variety

Cabernet Franc

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$150 - $250 USD per bottle

Tasting profile

Vibrant aromas of red currants, cherry, wet earth, slate minerality, and floral hints. Palate delivers fresh red fruit, fine tannins, and saline minerality.

Evolution: Over next 5-10 years, tannins will soften, bouquet deepen with earth, tobacco, and forest floor developing.

At peak: A complex medium-bodied wine with layers of fruit, minerality, and finesse peaking in a decade, drinking beautifully into the late 2030s.

Structure

Acidity

Elevated, bright, and refreshing

Tannins

Fine-grained, firm yet polished

Alcohol

Around 13-13.5%

Aging potential

20-30+ years expected, exceptionally age-worthy for Loire Cabernet Franc due to vintage quality and producer reputation

Drinking window

Peak drinking

2028 to 2048

Optimal window

2024 to 2051

Current status

Early maturity, excellent development starting

Current condition

The 2016 vintage is currently showing primary fruit with emerging complexity and balanced structure. Drinking well now for enthusiasts who enjoy freshness but will reward additional patience.

Clos Rougeard Le Bourg is one of the benchmark wines of Saumur-Champigny, known for exceptional terroir expression and aging potential. The 2016 vintage, considered excellent for Cabernet Franc in Loire, offers a balance of ripe fruit and firm structure, guaranteeing two to three decades of evolution gracefully unfolding.

Food pairing

Pairs superbly with roast duck, game birds, grilled lamb, mushroom risotto, and aged French cheeses due to its earthy complexity and balanced acidity.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1 hour) — Light decanting softens tannins and allows aromas to open, enhancing complexity.

Sustainability

Sustainability score: 8/10

Clos Rougeard employs hand harvesting, minimal intervention winemaking, and natural yeast fermentation along with soil conservation techniques and cover cropping to preserve vineyard biodiversity.

While not fully biodynamic certified, the estate’s commitment to organic farming and sustainable viticulture practices reduces environmental impact considerably. The relatively limited global distribution and use of eco-friendly packaging further support a positive sustainability profile.