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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
Elegant and Fruity
Grape blend
Sauvignon 100%
Weather
The 2017 vintage was one of the earliest on record. The growing season was marked by a dry winter and spring (46% less rainfall than usual), accompanied by temperatures 2°C above average (except for the frost in April). This dry summer weather was ideal for ripening the seeds until late August.
Tasting Comment
Appearance
A sumptuous pale yellow with green highlights.
Nose
The bouquet is fresh and fruity, typical of Sauvignon Blanc, with pleasant notes of white flowers (acacia) and blackcurrant leaves.
Mouth
Starts out beautifully soft on the palate. A full-bodied, well-balanced wine with especially generous white fruit flavours (nectarine). This wine has a beautiful long aftertaste, with hints of vanilla and tropical fruit (mango). Goes perfectly with lobster Thermidor, lamb stew or crab stuffed sea urchins.
Ratings and reviews
Impressive poached pears and lemons here. This has a very fresh and attractive feel with such intense and refreshing lemons and green mangoes. 100% sauvignon blanc. Drink now or hold.
Deep gravel with fine limestone over small areas at the foot of the slopes. Traditional farming, HEV3 certification. Fermented in barrel at 18-23 °C, 30% new. Lemony, pure and vivid with some nice passionfruit aromatics adding interest. The palate is linear and taut with nice precision and weight. Lovely acid line here: a very pure, expressive wine that should last a long time.
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The bouquet is both delicious and complex, displaying aromas of brioche, exotic fruit, and toast accompanied by mineral notes and smoky overtones, suggesting a fresh, full-bodied palate and lovely long aftertaste. Best enjoyed between 2020 and 2024.
Tight, with a quinine and fleur de sel frame around brisk yellow apple core, star fruit and jicama flavors. A bracing edge continues through the chalk-lined finish. Very pure now. Should soften and broaden with a touch of cellaring. Drink now through 2024. (James Molesworth)
This vineyard is planted with 100% Sauvignon Blanc, which in this vintage was picked from August 29th, at a yield of 35 hl/ha. This has an attractive nose, classically restrained, with salty minerals sprinkled over green apple and pear notes. The palate feels quite complete, with fresh orchard fruits, dressed in powdered minerals, with delicate acidity but it works well with the minerality, the two acting together as best they can to provide some lift and balance to the wine. The finish is long, minerally and fresh. In the context of this warm and early-picked vintage, this is a decent result.
Pale lemon yellow. Apples, fruity, minerals, lighter nose, some peach and citrus. Fresh acidity, fruity, apples, citrus, fresh and elegant, long.
Very fresh, showing nice cut to the mix of lemon pith, white peach and verbena notes. Offers a light fleur de sel hint, with crunchy energy through the finish. (James Molesworth)
Some cream and apple character. Full to medium body and a soft and velvety texture. A friendly and delicious wine already.
Consumption period
2018 - 2034
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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