Dark color, intense and beautiful. Fruity and creamy nose. Juicy, flavorful palate with bright fruitiness and balanced tannins. An elegant mixture of blackcurrant, cherry, vanilla, tobacco and pepper. Pair with roast turkey, braised or grilled beef and hard cheeses.

Mechanical harvest followed by traditional vinification with temperature control. A slow fermentation is used to allow the optimal extraction of aromas.

The first proper bottling in Chateau Clos du Roy was in 1970. Beforehand, the vine of this small wine estate was sold as bulk wine to wine trading companies. Clos du Roy quickly gained some fame and ranked among the high quality Fronsac wines.

Wine Advocate Review:

Deep garnet-purple colored, the 2019 Clos du Roy has quite an oaky/cedary nose to begin, soon giving way to vibrant black cherries, warm plums and ripe blackberries scents with touches of tobacco leaf and new leather. Full-bodied, big, rich and concentrated (15% alcohol), the palate exudes black fruit preserves and spicy accents, framed by firm, ripe, rounded tannins and plenty of freshness, finishing on a minty note.