Blason d’Evangile

History

The history of Château L’Evangile is first of all linked to the Léglise family, originally from Libourne. It is from the eighteenth century that they participate actively in the constitution of this vineyard of Pomerol. However, it is only in the 19th century that the Château L’Evangile is named thanks to its new owner: Isambert, lawyer of formation. In 1862, the Château enters the Ducasse family by Paul Chaperon, and will remain there until 1990. It is thanks to this man that the Château L’Evangile will raise its notoriety. From the second edition of Cocks Féret in 1868, L’Evangile is listed and considered a “Premier Cru of Haut-Pomerol”. On his death in 1900, his heirs continued his passion until 1956 when the vineyard is in decline because of strong frosts.

Louis Ducasse, then his widow Simone, will make him regain its acclaim in 1957 and until 1990, when Domaines Barons de Rothschild (Lafite) acquire the domain of the Ducasse family. The influence of DBR (Lafite) is reflected first of all by a more refined selection of the great wine and the creation of the Blason de L’Évangile as the second wine. The effort also concerns the state of health of the vines with a restoration plan and partial renewal initiated since 1998. Finally, the complete renovation of the vat and cellars completed in 2004 allowed the estate to finalize its new configuration. From 1995 to 2005, it is a decade of remarkable vintages that crowned this work.

Terroir

The terroir of Château L’Evangile occupies a privileged position as it is bordered on the north by the vineyards of Château Pétrus and is separated, to the south, from Cheval Blanc only by a secondary road. Also, the surface of the vineyard is 22 hectares of sandy-clay soil with pure gravel and subsoil marked with iron dirt. The grape variety is divided between 80% of Merlot that bring the fruit and 20% of “Bouchet”, local name of Cabernet Franc which bring finesse and structure.

Winemaking

The harvests are manual and the techniques used are quite traditional. Alcoholic fermentation take place in temperature-controlled concrete vats, during which some gentle pumping-overs are carried out to enhance extraction. The wine is then left to macerate without external intervention. Following maceration, 80% of the wine is transferred to French oak barrels that had held one wine, and 20% to vats for malolactic fermentation, and a maturation period of about 16 months.

Their Team

• Owners : Domaines Baron de Rothschild (Lafite)
• Technical Director : Olivier TREGOAT
• Operations Manager : Jean Pascal VAZART