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Château La Louvière White
Château La Louvière has long been famous for its white wines. In fact, these already highly-prized by Canadian merchants in the 17th century ! A century later, they were to be found on the finest tables in Saint Petersburg.The very elegant white La Louvière is now among the finest dry white wines in the Graves, and is a fine ambassador for the Pessac-Léognan appellation. Marked by the Sauvignon Blanc varietal character, but not overly so, it can age remarkably well.
Wine style
Fresh and Fruity
Grape blend
Sauvignon 85% / Sémillon 15%.
Weather
Although the first quarter of 2006 was cold and wet (precipitation in March was 3 to 4 times greater than average), this was above all a hot year – in fact, the second hottest since 1950. There was a brief period of extreme heat in July, but the month of September was very mild and dry.
Tasting Comment
Appearance
Brilliant, pale straw colour.
Nose
Nose initially closed, rapidly develops complex mineral and fruit notes (lemon, ripe fruits), acacia blossom, with harmonious toasty oak. A touch of oxidation brings just a fleeting hint of honey and verbena.
Mouth
Astonishingly ripe and balanced, powerful citrus and apricot. Its velvety smoothness and length denote a great vintage. Drink now and until 2015, with grilled lobster or tuna, shrimp risotto, mussel soup or pan-fried monkfish. Would probably be fantastic with a sole "Véronique". (cf : Rick Stein, "Toute la cuisine de la mer", Ed. Hachette, p.181)
Ratings and reviews
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Fresh, appealing and somewhat developed Pessac-Léognan with elements of citrus, minerals, green leaves, herbs and oak on the nose. Nicely mellow, tart, nice and concentrated in the mouth with great length and firm and citrus characterized finish. Long-lasting style.
(with screw cap) Pale yellow colour. Salty nose like the 2003 (also with a screwcap). Smoky nuances. Full-bodied, young, fresh, and tasty on the palate. Slightly sharp, tannic aftertaste, even in the decanted version. 2012-2022.
Bright green-gold, elegant nose, complex, ripe peach and pear notes, with honey and mineral overtones, ample, juicy palate, powerful fruit, classy toasty oak, persistent and fresh, excellent balance.
The only dry white I have tasted from Bordeaux with a screw cap finish, this wine displays plenty of fig, melon, and honeyed grapefruit notes, with some subtle smoke and earth in the background. It is medium-bodied, very nicely concentrated, and best drunk over the next 5-6 years. (Robert Parker)
Rich, ripe, powerful, oak lends a sophisticated note.
Very pale yellow with green tints – clear, very bright. Nose a little intense but fresh and stylish, complex mix of aromas: lemony, minty, grapefruit as well as mineral notes. Smooth and ample upfront, evolves with good crisp length, fine balance. The finish is highly aromatic, mostly mineral, an undeviating textbook expression of its terroir.
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Discreetly floral, but intense nose with overtones of peach. The palate is totally in keeping with the bouquet : fruity and elegant, but somewhat linear.
Typical of the vintage, the colour is a deep, intense gold. The nose is stylish and elegant, showing notes of citrus and Granny Smith. Ample upfront, the mid-palate is tart and beautifully balanced. Fruit finish. Expressive, elegant and exuberant. Excellent this vintage. Drink before 2018.
Pale, greenish. Lemon scented, some oak. Smooth and rounded palate, with crisp balancing acidity. Good. Slightly one-dimensional but lovely balance. Very Sauvignon.
Primeurs - Tangy, fresh, subtle, very pure definition but a touch too lean, even thin. Maybe we are just too used to the new style!(Bettane & Desseauve)
Consumption period
2013 - 2016
Our suggestions
Ground
Surface
15.00 ha
Soil
Deep gravel with fine limestone over small areas at the foot of the slopes.
Winemaking
Grape harvest
By hand in several passes
Others
Graft stock
41B-Fercal
Plant food
Traditional, limited impact
Plant density
6,500 to 8,500 vines per hectare
Wine average age
26 years old
Grape variety
Sauvignon blanc
Pruning type
Double guyot
Fermentation
After settling, in oak barrels
Fermentation temperature
18 to 23 °C
Malolactic
No
Wine maturing
For 10 months in oak barrels (30% new) on full lees with bâtonnage
Maturing potential
Very expressive between 3 and 5 years old, can age 10 to 20 years
Oenologist consultant
Valérie LAVIGNE.
Recipes
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