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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 red 2009
Appellation : Pessac-Léognan

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

Le Guide Hachette : 
01.09.2012
 - Note : 

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Terre de Vins : 
01.07.2012
 - Note : 
14.00 / 20

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

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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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