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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
Rich and Powerful
Grape blend
Cabernet Sauvignon 64% / Merlot 30% / Cabernet Franc 3% / Petit Verdot 3%.
Weather
While January and February were colder than average, 2009 was nevertheless a warm year (one of the warmest in a century). There was a great deal of sunshine and a remarkable drought during the summer months.
Tasting Comment
Appearance
Eyecatching bright garnet colour.
Nose
Exuberant fruity nose. Another winning combination of Cabernet Sauvignon and Merlot in this 2009. Tasty black fruit and cherry, given piquancy by cocoa, roasty notes.
Mouth
This is a classy, elegant wine, showing good structure upfront, then revealing dense tannins, still a little closed but definitely showing their class. Omnipresent fruit highlighted by the wine's exceptional freshness. Long finish, still youthful, needs three or four years to settle down. Full of character, this is a wine to drink with a fine rare steak or lamb kebabs. (January, 2012)
Ratings and reviews
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Located between Haut-Bailly and Carbonnieux, Château La Louvière has some stiff competition… However, this magnificent estate, a listed historic monument belonging to André Lurton (who also owns Château Rochemorin and Château Couhins-Lurton), need not have an inferiority complex, and amply defends the honour of its appellation around the world. The second wine, with a more easy-going style, is aged for one year in barrel and, like its older brother, under the watchful eye of Professor Denis Dubourdieu. Tasting noes: good fruit, oak overtones, rich and generous. The tannin on the aftertaste is slightly dry and the finish is somewhat lacking in length.
Consumption period
2013 - 2024
Our suggestions
White meats
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Game
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Red meats
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vegetables
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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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