Chateau Rouget has one of the longer histories in Pomerol . In fact, Chateau Rouget makes its first appearance all the way back in the 1700’s, according to documents stored in the archives of Pomerol.  For  most of the 18th century, Chateau Rouget was owned by the Bayonne family. At the time, Chateau Rouget had a great reputation. It was considered to be one of the top five wines of the entire Pomerol appellation. Near the close of the century, in 1892, the estate was sold to the Dupuy family who later passed it on to the Marcel Bertrad. A direct descendant of Marcel Bertrand sold Chateau Rouget to the Labruyere family in 1992. The Labruyere family also owns Domaine Jacques Prieur in Burgundy.

Prior to the 1992 sale to the Labruyere family, much of the production for Chateau Rouget was sold in bulk to Ets. Moueix . As soon as the sale closed, the new owners of Chateau Rouget set out to make a vast array of improvements and renovations to the entire Right Bank property. The Labruyere’s goal was to do everything that what was needed to improve the wines of Chateau Rouget and not spare any expense to accomplish their ambition.

The vineyards of Chateau Rouget were replanted and they removed the plots of Cabernet Sauvignon . They also built all wine making facilities and cellars. In 1997, they hired Michel Rolland as their consultant. They also purchased additional vineyard land and expanded the vineyards of their Right Bank estate. The additional land turned Chateau Rouget into one of the largest Pomerol properties in the appellation with close to 18 hectares of vines.

They also began an extensive replanting of the vineyards and modernization of the wine making facilities at Chateau Rouget. The vines of Chateau Rouget are located in the northern part of the Pomerol appellation. They are not that far from Chateau L’Eglise Clinet and Chateau La Croix de Gay .

The 18 hectare vineyard of Chateau Rouget is planted to 85% Merlot and 15% Cabernet Franc . The terroir is gravel, sand and clay with iron in the soils. The vines are on average close to 28 years of age and are planted to a density of 6,000 vines per hectare.

To produce the wine of Chateau Rouget, vinification takes place in a combination of 50 hectoliter and 60 hectoliter, wood vats and temperature controlled, stainless steel tanks. Malolactic fermentation takes place in barrel. The wine of Chateau Rouget is then aged in 50% new, French oak barrels for an average of 15 to 18 months before bottling. There is a second wine, Vieux Chateau des Templiers, which was previously sold as Le Clocher de Rouget. Close to 6,500 cases of wine are produced at Chateau Rouget each year.

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