Regularly award winning, Chateau Roc de Levraut, is made by Remi and Roger Ballarin, on terroir originally owned by the 12th Century Benedictine Abbey de la Sauve Maujeure. Roc de Levraut translates as the ‘Chateau of the Hare’s Rock’ and sits in the lieu dit of Levraut. The area is sparsely populated and hamlets sit in a sea of vines. The buildings date back to the 17th century but Romans grew vines here before the monks and remnants of their villas can be seen as parch marks in the fields.
The Ballarins are the third generation of wine makers at this little estate and their grandfather used oxen to clear the soil of its characteristic boulders. Today the Ballarins use sustainable agriculture alongside modern oenology, respecting both the land and the grapes. Their Bordeaux Superieur has attracted the attention of renowned wine critics, Jancis Robinson MW, Natalie McClean and we are proud to have introduced it to the UK.
Bordeaux Superieurs are ‘superior’ Clarets made under stricter production laws that lift them above the rank of Bordeaux AOC. They are aged in oak for longer and tend to be richer and more complex. Roc de Levraut is a lovely, high quality wine and is great with food. Ideal with slow cooked meats such as braised beef or lamb shank, casseroles or goulash; it’s also good with rich game, smoked sausages and mildly spiced red meat dishes.