Château Roc de Boissac "la Millerie" 2012

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Château Roc de Boissac "la Millerie" 2012

Puisseguin-Saint-Emilion Second vin Red | 13°

Ref : 472097

12.20 12, 20

Bottle 75 cL

i.e. 16.30 € / liter

2  product(s) soldsince yesterday

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  • Keeping level A déguster jusqu'en 2019
  • Service temperature 18°
  • Grapes Merlot
    Cabernet Franc

Our food and wine pairings

  • Lamb
  • Red meats
  • Strong cheese

Our oenologists' opinion


Its red brick color offers a nose of wild berries and blackberries with woody notes and a finish on tannins that are slipping.

Brick Red


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

Great alternative to Bordeaux prestigious grands vins, the second wines hold a great potential when come the best vintages. Issued from the châteaux youngest plots, they benefit from the same terroirs, viticulture and winemaking savoir-faire.

Domain and appellation

  • Château Roc de Boissac

    Since the 18th century, the Roc de Boissac château has been one of the leaders of the Puisseguin Saint-Emilion appellation.


    • Terroir: Located in the commune of Puisseguin, the 31.5-hectare winery lies on clay-limestone soil.


    • Viticulture: Sustainable growing is favoured at the winery.


    • Vinification: The wine is vinified traditionally, in stainless steel vats with maturing in vats.
  • Main grape

  • Grapes Merlot, Cabernet Franc
  • Grapes
    • Merlot : 85%
    • Cabernet Franc : 15%

Your cellarman's advice

Further information