Château L'Evangile, Pomerol 2012
Parker 94 (2025); Jane Anson 95 (2025); Vinous 90 (2025)
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Why this wine
A first-rank Pomerol estate on the Saint-Émilion border, Merlot-dominant and now fully mature at fourteen years old. 2012 was a difficult season that L'Evangile still brought home ripe and concentrated, with 70% new oak and amphora ageing behind it. It is ready to drink without the wait a great vintage would demand.
At a glance
- Grape
- Merlot 93%, Cabernet Franc 7%
- Region
- Bordeaux, France
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- Medium
- Tannins
- High
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Red Meat, Poultry & Pork, Cheese
How it tastes
An exquisite bouquet of ripe Morello cherry and raspberry with mocha behind it. The attack is powerful and concentrated, the tannins dense and very ripe, and the palate mature and rich through to a silky finish carried by real freshness. Merlot 93%, Cabernet Franc 7%.
The producer
Château L'Evangile is one of Pomerol's oldest estates and among its most highly regarded, owned since 1990 by the Rothschild family of Château Lafite and advised by Michel Rolland. The 22 hectares sit on a plateau southeast of Pomerol, close enough to the Saint-Émilion border that little more than a road separates them, and are divided into 43 plots named for their location across swelling clays, gravel-clay and sandy soils; the vines are 79% Merlot, 20% Cabernet Franc and 1% Cabernet Sauvignon, with grassed rows, beehives and two kilometres of hedgerows. Vinification took place in temperature-controlled cement vats of 35 to 81 hectolitres with gentle pump-overs and controlled maceration, malolactic conversion in barrel, and roughly 18 months of ageing in an average of 70% new French oak alongside clay amphora. The 2012 season opened cold and wet with uneven flowering and heavy yield losses, then warmed through August and September to bring in healthy fruit over a harvest spread across three weeks.
Food and drinking
Serve at 16–18°C and decant an hour ahead. Roast duck, beef short rib, truffled pasta or a washed-rind cheese all suit it. Drinking at its peak now and holding for another five to ten years.