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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 64% / Merlot 30% / Cabernet Franc 3% / Petit Verdot 3%.
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
Appareance
Impressive deep, youthful purple-blue.
Nose
Complex berry nose : raspberry, blackberry, currant. Oaky, spicy notes of pepper, licorice, cinnamon, vanilla, add elegance and finesse.
Mouth
Upfront, the wine is full and balanced, with elegance and structure. More of the toasty oak and berry character echoes the nose. Rich, very persistent. Ideal to accompany prime beef cuts such as fillet steak and boneless rib, as well as roast squab ; drink now and for at least twenty more years.
Ratings and reviews
Jean-Marc Quarin - Beautiful, dark, intense colour. Decanted and non-decanted versions have a similar nose. Ripe fruit on the nose, with just a hint of oak. Round, fruity, and juicy on the palate, developing plenty of flavour. Somewhat tannic, but pleasant. Average length. 2013-2023.
Light, aromatic.
The 2013 Wine & Business Club Guide (Alain Marty) -
Guide des Meilleurs Vins de France - Elegant, not much density, aromatic.
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An 18th century manor house, a park with centuries-old trees, a fishpond: the surroundings are truly magnificent. As is the wine itself: the colour, somewhere between ruby and garnet, sparkles in the glass, while the equally elegant nose shows seductive ripe grape notes and the palate is beautifully balance, with mellow tannins. Still firm, the finish is an invitation to let the wine age for three to five more years.
Guide d'achat des crus - Light, aromatic.
Marvellously elegant nose, smooth, lovely pure fruit, softly spicy and vanilla notes, ample, clean palate, good fruit up front, lively tannins, good length, full of character.
This spicy, earthy 2006 exhibits a smoky, barbecue meat-like note intermixed with a hint of burning embers. Medium dark ruby-hued with moderate body, decent acidity, and ripe tannin, this offering can be drunk over the next decade. (Robert Parker)
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Good concentration on the nose, with red fruit, spice and slightly herbaceous overtones. Starts out very smooth, going on to reveal a slightly fluid impression. Elegant, soft tannin. Very traditional style.
Lovely concentrated deep garnet colour. The nose is already showing mature notes of extra-ripe berry. The oak is very present: toasty, peppery with a hint of vanilla. Smooth and fruity on the palate, fairly balanced, echoes notes of kirsch-soaked cherry. Will doubtless be drinking well earlier thanks to its supple structure. Drink before 2018/20.
The nose shows stylish fruity notes. The wine is dominated by strong oak, with a smooth mid-palate.
Primeurs - Very powerful, tannic, with no concession to fashion or a less austere conception of pessac Léognan, less evolved than other wines but far superior to all the other wines of this appellation from the same producer. We would still have preferred the tannins to be a little better blended into the body of the wine.(Bettane et Desseauve)
Primeurs - Deep purple. Nose open, blackcurrant scented, very attractive. Palate fresh and uncomplicated. Fruit on attack is dulled somewhat by firm tannins, but pretty well managed here. Excellent freshness on the finish. Stylish and well-made mid-term wine. (2011-2031)
Consumption period
2013 - 2021
Our suggestions
White meats
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Cheese |
Salads |
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 and Mikaël LAIZET.
Recipes
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