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Château La Louvière Red

Home > Our Wines > Our wines > Château La Louvière Rouge

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...

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label 2019 Château La Louvière red
Appellation : Pessac-Léognan

Wine style

Full and Complex

Grape blend

Cabernet Sauvignon 55% / Merlot 45%


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


Colour is a deep red, close to ruby, with occasional hints of purple.


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).


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

The Wine Doctor : 
 - Note : 
92.00 / 100

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)

Decanter : 
 - Note : 
93.00 / 100

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)

James Suckling : 
 - Note : 
95.00 / 100

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.

Alexandre Ma : 
 - Note : 
92.00 / 100

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




46.00 ha


Deep gravel


Grape harvest

By hand with small deep crates


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


In stainless-steel temperature-controlled tanks with patented cap-breaking system and concrete tanks with pigeage

Fermentation temperature

28 to 30 °C



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