History
Château L’Evangile has a rich history dating back to the mid-18th century. Initially known as Fazilleau, the estate was established by the Léglise family from Libourne, who actively participated in the creation of the Pomerol vineyard. By 1741, it appeared on land registers under the name Fazilleau. In the early 19th century, the estate was sold to a lawyer named Isambert, who renamed it L’Evangile.
In 1862, Paul Chaperon acquired the estate, establishing its reputation for quality. He built the Second Empire style residence of L’Evangile and had it listed as a “Premier Cru du Haut-Pomerol” in the second edition of Cocks Féret in 1868. The Chaperon family managed the estate until the Ducasse family took over in the mid-19th century. The Ducasse family remained in charge until 1990, when Baron Eric de Rothschild acquired the property.
Under Rothschild’s ownership, significant investments were made in modernizing the winemaking facilities and preserving the estate’s tradition. The vineyard was expanded, and the winemaking practices were refined. Today, Château L’Evangile is part of the Domaines Barons de Rothschild (Lafite) portfolio, continuing to produce high-quality wines from its 22-hectare vineyard planted primarily with Merlot and Cabernet Franc.
Terroir
Château L'Evangile is situated in the Pomerol appellation, a region known for its exceptional terroir. The vineyard occupies a privileged position, bordered on the north by the vineyards of Château Pétrus and separated from Cheval Blanc by a secondary road. The terroir consists of 22 hectares of sandy-clay soil with pure gravel and subsoil marked with iron dirt. This unique soil composition contributes to the wine's nuanced flavors and remarkable complexity.
The vineyard is planted with a strategic balance of 80% Merlot and 20% Cabernet Franc, with a small portion of Cabernet Sauvignon introduced recently. The Merlot brings the fruit and suppleness to the wine, while the Cabernet Franc adds finesse and structure. The soil's mix of gravel and clay enriches the grapes, providing a rich and velvety texture to the wine.
The vineyard operates under strict selectivity guidelines, ensuring that only the finest grapes make it to the bottle. Harvests are manual, and the techniques used are quite traditional, with fermentation done in tanks with pumping over and controlled maceration. The wine is then aged in oak barrels for 18 months, which enhances its longevity and evolution over time.
