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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 Russia.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
Elegant and Fruity
Grape blend
Sauvignon blanc 100%
Weather
2015 was the third warmest year since 1900... Drought conditions, above-average monthly temperatures and sunshine (in the first half of the year), cool nights and hot weather in August accompanying véraison (colour change) were all ideal for the vines!
Tasting Comment
Appearance
2015 white La Louvière has a brilliant, elegant, pale yellow colour.
Nose
Very promising, with charming suggestions of citrus and white fruit (nectarine).
Mouth
Starts off elegant and velvety. Well-balanced with vanilla flavour and citrus nuances. Subtle, round, and has a beautiful finish. The wine's personality and potential come through beautifully with veal, chicken, and shellfish, especially lobster.
Ratings and reviews
Bravo to La Louviere this year! Made from 100% Sauvignon Blanc, which seemed to handle the heat better than Semillon, this wine is one of the best whites of the vintage – and the price should not be too onerous. There is a smooth and creamy texture, and yet you get fine balance and freshness, too. Bravo! (Panos Kakaviatos)
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2018 Edition - This lovely 2015, containing a majority of Sauvignon Blanc, has a pale golden colour, enlivened by crystalline highlights, and a bouquet dominated by complex aromas from oak ageing (sweet spices, almond, and vanilla) on a background of yellow fruit. It is just as charming on the palate, with the same elegant oak notes and yellow fruit flavours. 2018 - 2023. 
Chicken with crayfish.
This textbook Pessac-Léognan shows a great balance between acidity and volume. It has a delicious aftertaste with a touch of lemon.
Pale colour with a good complex bouquet reminiscent of white peach and grapefruit. The 2015 is far better than previous vintages. Good concentration and beautiful freshness on the palate. The aftertaste is still average in length at this stage, but there is a lovely fruity finish. Considerable progress has been made with regard to concentration. 3-12 years. (Bernard Burtschy)
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(Ronald de Groot)
A touch of sawdusty oak has dampened the fruit here and there is little juiciness left to try to enchant the palate.
White peach, orange marmalade and pomelo get your attention rather quickly, but its the zippy, fresh lemon peel notes in the finish that stay with you.
Weighty apricot fruit from a blend of Sauvignon Blanc and Semillon, and 30% new oak with lees stirring certainly fattens up the palate. This is going for upfront impact and full expression and carries it off very well. It’s a contemporary spin and unashamedly so, without going over the top. Enjoyable. Drinking window : 2016 - 2023. (Jane Anson)
Pale greenish lemon colour. Intriguing, complex nose already. Very racy overall but with satisfying depth of fruit. Good balance. Sinewy. Very competent!
A racy style, with delicious yellow apple, white peach and verbena notes leading to a long, straw-accented finish. The underlying richness is tantalizing for future development. (James Molesworth)
Consumption period
2019 - 2031
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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