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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.


label L de La Louvière 2008 red
Appellation : Pessac-Léognan

Wine style

Full and Complex

Grape blend

Cabernet Sauvignon 64% / Merlot 30% / Cabernet Franc 3% / Petit Verdot 3%.

Weather

The main features this year were humidity and cold. There were heavy rains in April and May (during the vegetative cycle) and a cool summer, especially in June and August. Warm, dry weather in September enhanced ripening.

Tasting Comment

Appearance

It is difficult to resist the crimson colour.

Nose

It is also difficult to resist the expressive bouquet of fig, black fruit and caramel of 2008 red L de la Louvière.

Mouth

It is quite delicious on the palate with ripe, silky tannin. Made with the same meticulous care and attention as its older brother, Château La Louvière, this wine will undoubtedly develop in the coming years to display great balance. Its long, elegant aftertaste reflects its Pessac-Léognan origins and it is a perfect match with leg of lamb.

Medals

trophy of 2011 Vin Presque Parfait
Trophy
Un vin Presque Parfait 2011

Consumption period

2013 - 2023

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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.

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