Pomerol

Pomerol goes well in wine and food matching with the majority of braised, roasted or grilled meats ranging from beef, veal, pork and game.

Soils in the area are primarily gravel based, intermittent with a clay subsoil, which is a factor in the rich flavors of the wines. Like its right bank neighbors, Pomerol sticks mainly to Merlot, with at least 2/3 of the land under vine growing the variety. Cabernet Franc makes up most of the remainder, with some Cabernet Sauvignon and a spot or two of Malbec. Vines are old and yields are extremely low – add those factors to the soil, and it's a recipe for an elegant, distinctive wine, with typical descriptors of intense aromas, ripe fruits and supple tannins. Quality can be vintage-dependent - in a good vintage, expect melt-in-your-mouth wine.

The property was known as “Fazilleau” until the mid 18th century and soon after became famous under its present denomination “Chateau L’Evangile”. The 35 acres vineyard is grouped around the Chateau on clay-based gravel. By one of those curious mysteries of Bordeaux soil a long strip of gravel appears in the middle of the Pomerol Plateau mixing with the local clay. The wines of this soil have been well known since the poet Ausonius sang their praise. The vines on average are 30 years old. Indeed Blason de L’Evangile the second label of Chateau L’Evangile is selected from vats of the “Grand Vin” Chateau L’Evangile it features characteristics similar to those of the “Grand Vin” but with lesser potential for ageing as its ageing in barrels is much shorter. Its name comes from the former owners who used their emblem. It must be drunk younger than its more robust counterpart. The Léglise family from Libourne founded the property that was to become Chateau L’Évangile. They were actively involved around the middle of the 18th century in the creation of Pomerol’s vineyards. L’Évangile appeared in the 1741 land registry under the name of Fazilleau.