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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 60% / Merlot 40%.
Weather
Temperatures were much higher than average from February to June, with much less rainfall than usual. There were already signs of drought at the end of Spring.
Tasting Comment
Appearance
Deep, dark colour indicative of a great wine. The garnet-red nuances and purplish highlights are remarkable.
Nose
The nose is very attractive even at this early stage, with overtones of morello cherry and blackcurrant, as well as roasted nuances.
Mouth
It definitely encourages one to taste the wine, which is rich, delicious, and backed-up by lovely freshness. This wine has great potential, and the long finish with smoky and graphite elements is typical of great terroirs in Pessac-Léognan. The tannin is powerful and polished. It is really a treat, points out one of our tasters... who is not mistaken. What better way to enjoy the L de La Louvière than with a dish of delicatessen meats, grilled meat or poultry? It is sure to be appreciated and highlight the food that goes with it.
Consumption period
2013 - 2026
Our suggestions
White meats
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vegetables
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Cheese |
Salads |
Red meats
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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.
Recipes
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