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Château La Louvière Red
Château La Louvière has many fascinating facets. The sumptuous architecture of the château building dates from the late 18th century, but winegrowing here goes back more than 700 years. The first vines were planted circa 1310, although modern winemaking dates from the 17th century and was handed down by able monks from the Carthusian monastery in Bordeaux, who had acquired considerable talent as viticulturists and winemakers. The people who produce the wine in the 21st century have inherited these time-honoured methods, adding just the right amount of innovation and modernity to make the utmost of the outstanding terroir. La Louvière's red wine has a dark colour and an elegant bouquet with delicate hints of oak...
Wine style
Full and Complex
Grape blend
Cabernet Sauvignon 55% / Merlot 45%
Weather
2019 was marked by a fairly mild winter, resulting in early bud break. Spring rainfall was scarce and drought conditions set in in early summer. Rainfall in August provided a welcome relief for winegrowers.
Tasting Comment
Appearance
Colour is a deep red, close to ruby, with occasional hints of purple.
Nose
On aeration, the nose, initially shy, gradually reveals all its complexity, with greedy notes of black fruits (blackberry, blueberry), enhanced by a few empyreumatic notes (tar).
Mouth
On the palate, it is a perfectly balanced wine. Everything blends together harmoniously: well-melted tannins, tasty black fruits (blackberry), a hint of chocolate, a nice volume and a beautiful structure. All these qualities should give it a serious ageing potential. It is a very seductive wine that should be kept for 2 or 3 years to appreciate its elegance, by tasting it with a stuffed guinea fowl, a pan of mushrooms (ceps, chanterelles), or a cheese (Roquefort).
Ratings and reviews
A very smoky nose, with plenty of perfumed new oak showing, along with fragrant notes of white chalk and white freesia too. A freshly defined palate ensues, pure and quite elegant, poised, and correct. It shows density, structure and good grip in the end. A fine result for this property. (Chris Kissack)
Lovely aromas, nice freshness with some menthol/eucalyptus notes. Great texture straight away and plump density of fruit. This feels polished and well crafted with precise fruit definition, mouthwatering acidity and also a touch of creaminess. Such a great emphasis on cooling menthol minerality here, the freshly picked mint/eucalyptus flavour lingers long on the tongue, beyond the ripe blackcurrants and black cherries with smooth, rounded and supple tannins. Gloriously rich, deep with supreme freshness and drinkability. Lovely. Drinking Window 2023 - 2039. (Georgie Hindle)
Extremely aromatic and refreshing with lots of bright blackcurrants, raspberries and some orange peel. It’s full, yet reserved, with ultra-fine tannins and a long, energetic finish. Cabernet sauvignon and merlot. Drink after 2025 and beyond.
The nose is a bit timid at first; after swirling the glass, it finally sends out juicy red plum and raspberry. The entry of the palate is fresh and succulent, coupled with waxberries and plum inside the round body. The tannins’ extraction is slightly severe, I suggest taking a longer period to decanter at a young age, but from my experience with La Louvière, it would bring you lots of surprise after 10 years of bottle aging.
Consumption period
2025 - 2035
Our suggestions
White meats
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Game
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vegetables
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Cheese |
Red meats
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Ground
Surface
46.00 ha
Soil
Deep gravel
Winemaking
Grape harvest
By hand with small deep crates
Others
Graft stock
101.14 - Riparia gloire - 3309
Plant food
Traditional, limited impact
Plant density
8,500 vines per hectare
Wine average age
26 years
Grape variety
Cabernet Sauvignon / Merlot
Pruning type
Double Guyot with debudding
Fermentation
In stainless-steel temperature-controlled tanks with patented cap-breaking system and concrete tanks with pigeage
Fermentation temperature
28 to 30 °C
Malolactic
Yes
Wine maturing
For 12 months in oak barrels (40-50 % new) with racking
Wine montage
Egg white
Maturing potential
Subject to vintage, expressive between 3 and 5 years, can age 15 to 30 years.
Oenologist consultant
Michel ROLLAND et Mickaël LAIZET
Recipes
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