Château Roumieu
シャトー・ルーミュー
Premier terroir on the Haut-Barsac plateau — neighbouring Climens — producing handcrafted Sauternes with pilgrimage-route heritage dating to the 18th century.
Located on the clay-limestone plateau of Haut-Barsac, adjacent to First Growth Château Climens and Second Growth Doisy-Védrines, Château Roumieu is a historic family estate spanning 15 hectares. The Craveia-Goyaud family has stewarded these vines since the 18th century, with Carine and Vincent Craveia now at the helm. The name 'Roumieu' itself traces to a pilgrimage stage on the ancient Camino de Santiago route. Harvested by hand over more than a month in successive sortings, the estate's Sauternes—composed of 85% Sémillon, 10% Sauvignon Blanc, and 5% Muscadelle—displays aromatic notes of apricot, white flowers, lime, and honey, slowly matured in oak barrels to achieve its elegant balance of sweetness and vivid acidity.
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Who Is This For?
Perfect for lovers of classic Sauternes who appreciate elegant sweetness balanced by bright acidity — ideal with foie gras, Roquefort, or lightly spiced Asian cuisine.
Frequently Asked Questions
- Where exactly is Château Roumieu situated in Barsac?
- The estate sits on the Haut-Barsac plateau, directly adjacent to First Growth Château Climens and Second Growth Doisy-Védrines — among the most prestigious addresses in the entire Sauternes-Barsac appellation.
- What grape varieties are used in Château Roumieu's Sauternes?
- The blend is 85% Sémillon, 10% Sauvignon Blanc, and 5% Muscadelle. Sémillon's thin skin makes it especially susceptible to noble rot (Botrytis cinerea), giving the wine its characteristic richness, texture, and honeyed complexity.
- How is Château Roumieu harvested?
- Grapes are picked entirely by hand over more than a month — typically in October — in multiple successive sortings (tries) to ensure only the most perfectly botrytised clusters are selected.
- Does Château Roumieu pair well with Japanese food?
- Yes. The wine's combination of apricot sweetness and vivid acidity makes it a natural partner for dishes like unagi kabayaki (eel with sweet sauce) and miso-marinated foie gras, where the wine's freshness cuts through richness beautifully.
- Is the wine suitable for ageing?
- Absolutely. The estate's clay-limestone soils and careful barrel maturation give the wines excellent cellaring potential. With proper storage, they evolve into more complex, amber-hued expressions over 10–20 years.