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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 2010
Appellation : Pessac-Léognan

Wine style

Full and Complex

Grape blend

Cabernet Sauvignon 60% / Merlot 40%.

Weather

Winter was harsh (many days with frost) and spring rather chilly. There was a great deal of sunshine in 2010 and a long period of drought from 21 June to late September, which was favourable for ripening.

Tasting Comment

Appearance

Château La Louvière's second wine has practically the same proportions of grape varieties. The 2010 has an intense, brilliant colour with garnet-red highlights.

Nose

The red fruit, brioche and vanilla bouquet is very enticing.

Mouth

The wine starts out vivacious and promising on the palate with hints of raspberry. It goes on to reveal well-focused, pure flavours and elegant tannin – the hallmarks of Cabernet Sauvignon from a fine terroir. One year of barrel ageing has softened the aftertaste, which remains smooth and fruity. This wine will start blossoming after two or three years in bottle and make a fine accompaniment to entrecote steak or calf's liver.

Consumption period

2013 - 2025

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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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