A supple, velvet-textured Right Bank red offering the pedigree and precision of Château L'Évangile with immediate, approachable charm.

Tasting Notes & Food Pairings

Deep ruby with a vibrant purple rim in the glass. The 2020 opens with generous aromas of ripe bramble fruit, dark plums, and black cherry, backed by subtle hints of cocoa, dried herbs, and warm graphite. On the palate, it is plush and rounded without ever feeling heavy. Ripe, fine-grained tannins support a core of juicy dark berries and spiced damson, finishing long, savoury, and fresh.

It is drinking wonderfully now with a short decant, but has plenty of stamina to keep evolving over the next decade.

Food Pairing: Built for honest, flavour-packed dishes. It pairs naturally with roast rack of lamb, pan-seared duck breast with cherries, slow-braised beef shin, or roasted woodland mushrooms over polenta.

About the Producer

Château L’Évangile sits in the south-eastern corner of Pomerol’s legendary plateau, nestled neatly between Château La Conseillante and Saint-Émilion’s Cheval Blanc. Originally established in the mid-18th century, the estate joined the Domaines Barons de Rothschild (Lafite) family in 1990.

Rather than imposing a uniform house style, the Rothschild team have steadily invested in soil vitality, plot-by-plot precision, and a gentler touch in the winery. Introduced in 1990, Blason de L’Évangile is the estate's second wine. Selected from parcels that produce fruit with a softer, more outgoing personality, it delivers genuine Pomerol pedigree without needing decades tucked away in a dark cellar.

Vineyard & Winery

The L’Évangile vineyard covers 22 hectares of deep clay and gravel sitting over the iron-rich subsoil (crasse de fer) that gives Pomerol its distinct plushness and savoury depth.

The 2020 growing season was marked by a dry, sunny summer that delivered small berries with concentrated flavour and healthy natural acidity. The estate was in its final year of full conversion to organic viticulture during this harvest. Fruit was hand-harvested plot by plot at peak ripeness.

In the cellar, fermentation took place in temperature-controlled vats with gentle extraction to protect the purity of the fruit. The wine was aged for roughly 15 months in French oak barrels (largely one-year-old casks previously used for the Grand Vin) alongside a small proportion aged in vats to maintain crisp freshness and bright fruit aromatics.