Le Bon Pasteur座落在Pomerol和St. Emilion的交界處，莊名“Le Bon Pasteur” 是取自聖經裡的「善牧者」之意。1920年左右Joseph和Hermine Dupuy夫婦買下了這個莊園的基礎部分，之後他們的下一代Geneviève 和Serge Rolland又陸續買下一些葡萄園，在1955年達到現今的規模。其中Chateau Le Bon Pasteur有6.62公頃，種植Pomerol典型的Merlot(80%)和Cabernet Franc(20%)，平均樹齡超過40歲，有些甚至超過50、60歲。2008年份起，Le Bon Pasteur啟用了新的特別釀造方式：在人工篩選葡萄之後，直接將顆粒完整的葡萄裝到橡木桶中，每桶裝入250公斤的葡萄，然後每天以人工轉動木桶促進葡萄汁充分萃取顏色和香味，然後是25到30天的靜置期，整個浸皮發酵期長達40到60天；發酵是採用葡萄上的天然酵母。這樣特別的釀造法釀出非常獨特迷人的香味，而且口感圓柔細膩。
A delicious, impressive, stunningly seductive offering, the 2008 Bon Pasteur exhibits spicy, mocha, coffee bean, black currant and sweet mulberry aromas and flavors. With silky tannins, a medium to full-bodied mouthfeel, admirable purity and an irresistible personality, it can be enjoyed over the next 10-15 years.
WA:93-96 Drink Date:2009 - 2039
Michel Rolland and his wife, Dany, decided to take only the finest parcels of their vineyard to make Bon Pasteur, thus cutting production dramatically. From this exceptional vintage in Pomerol (with its low yields), the result appears to be the finest Bon Pasteur since the 1982. Fermented completely in small barrels, a painstakingly laborious task, the use of indigenous yeasts, and a prolonged maceration of 40-60 days has resulted in a wine possessing extraordinarily dense fruit, an inky/ruby/purple color, sweet tannin, and sumptuous aromatic and flavor profiles. Probably the most complete and potentially complex and concentrated Bon Pasteur ever made, it offers sweet berry, mocha, caramel, and flowery characteristics, gentle but substantial tannins, and sensational concentration. There is no hint of aggressiveness. Over-maturity of the grapes was impossible to achieve in this vintage, and the 2008 represents the maximum expression I suspect this estate is capable of achieving. Bravo! It should drink well young, but last for three decades. (The 1982 is still in beautiful condition at age 27.)
