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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
Soft and Sensual
Grape blend
Merlot 40% / Cabernet Sauvignon 60%
Weather
2018 was one of the warmest years since 1900, featuring above-average temperatures, the second hottest summer to date, and abundant sunshine… Heavy rainfall in the first half of the year was followed by persistent, near-record drought conditions in September.
Tasting Comment
Appearance
Ruby-red colour scattered with raspberry highlights.
Nose
The nose is very expressive, revealing delicious notes of red fruit (cherry, strawberry), interspersed with mineral aromas (graphite), as a result of barrel ageing.
Mouth
Starts out incredibly smooth, becoming rich and full-bodied mid-palate, with plenty of soft tannins. Well-balanced with great finesse and elegance, accompanied by red fruit notes (cherry) and culminating in a lovely long finish. This wine is the perfect partner for roast pork with girolle mushrooms, stuffed tomatoes, or aged Gouda.
Consumption period
2021 - 2027
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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