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L de La Louvière Red
Château La Louvière's second wine, L de La Louvière, is made with the same care and attention as its older brother. This wine is immensely attractive thanks to its roundness and fruitiness. It is produced according to traditional methods with a few modern touches in a prestigious location where art reigns alongside winegrowing.
Wine style
Full and Complex
Grape blend
Cabernet Sauvignon 64% / Merlot 30% / Cabernet Franc 3% / Petit Verdot 3%.
Weather
The weather was ideal in 2005 and produced a superb vintage in Bordeaux. It was exceptionally dry for the region from winter to autumn. Sunshine was substantial starting in late spring. Summer temperatures were high, but there was nothing approaching a heat wave.
Tasting Comment
Appearance
Intense ruby, deep, clear.
Nose
Fresh, expressive nose. Lots of fruit, blackberry, plum, cherry, raspberry. A hint of flint and spice, with tobacco, roast, vanilla.
Mouth
The palate is generous, concentrated and smooth. Fine, silky tannins. Ripe fruit, masses of cherry flavour. The finish is not as long as the premium wine, but still harmonious and suave. Drink now, will keep for at least 7 years. With red meat, why not a beef stew or beef tartare?
Ratings and reviews
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The second wine, the L de la Louvière Red 2005 : tannic, clean and elegant, its fresh aromas and good balance earn it a star.
Consumption period
2013 - 2020
Our suggestions
White meats
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Red meats
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vegetables
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Cheese |
Salads |
Ground
Soil
Deep gravel.
Winemaking
Grape harvest
By hand
Others
Graft stock
101.14 - Riparia gloire - 3309
Plant food
Traditional, limited impact.
Plant density
6,500 to 8,500 vines per hectare.
Wine average age
23 years
Grape variety
Cabernet Sauvignon / Merlot
Pruning type
Guyot double with debudding.
Fermentation
In stainless-steel temperature-controlled tanks with patented cap-breaking system.
Fermentation temperature
28° to 30°C
Malolactic
Yes
Wine maturing
For 12 months in oak barrels (20% new) with racking.
Wine montage
Eggwhites
Maturing potential
Subject to vintage, begins to be expressive between 3 and 5 years, can age 10 to 15 years.
Oenologist consultant
Michel ROLLAND et Mikaël LAIZET.
Recipes
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