Pale lemon colour. Medium nose with yellow apples, lemon, wet stone, butter, vanilla, toast, charred wood and honey. Medium (+) taste of yellow apples, lemon, wet stone, butter, toast and charred wood. Medium (+) long and dry finish. High acidity. Medium body. A very good and well matured Pessac-Léognan that drinks well now but have further potential for ageing. Goes well with cheeses, fish or shellfish.
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The term "old school" probably gets tossed around an excessive amount these days, by myself included, but this is just about as dramatic example of old school Bordeaux you are likely to see anymore. The tannins are so raw you can practically envision a whole vat's worth of grape skins. The dark curranty fruit is piercing but equally edgy with a snap of bitterness you probably have to be a Chinon fan to learn to love. There is a slight metallic flavor which contributes to its hard shell and a hint of more Graves-like campfire sensations as well. This is not an easy wine to drink now, not even with food, you gotta have some faith that cellar time will do its thing.
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Takes some time for it to open up and I didn’t have the patience. But the general impression is well made Bordeaux. Some cedar, some bell pepper, some smoke. Better wait next time
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(Château La Louvière) Very dark ruby color; savory, cedar, red currant, menthol nose; tasty, savory, cedar, red currant, menthol palate with good balancing acidity; medium-plus finish
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8/8/2020 - SuperSomm wrote:
Pale lemon colour. Medium nose with yellow apples, lemon, wet stone, butter, vanilla, toast, charred wood and honey. Medium (+) taste of yellow apples, lemon, wet stone, butter, toast and charred wood. Medium (+) long and dry finish. High acidity. Medium body. A very good and well matured Pessac-Léognan that drinks well now but have further potential for ageing. Goes well with cheeses, fish or shellfish.
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9/15/2018 - Keith Levenberg wrote:
The term "old school" probably gets tossed around an excessive amount these days, by myself included, but this is just about as dramatic example of old school Bordeaux you are likely to see anymore. The tannins are so raw you can practically envision a whole vat's worth of grape skins. The dark curranty fruit is piercing but equally edgy with a snap of bitterness you probably have to be a Chinon fan to learn to love. There is a slight metallic flavor which contributes to its hard shell and a hint of more Graves-like campfire sensations as well. This is not an easy wine to drink now, not even with food, you gotta have some faith that cellar time will do its thing.
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3/20/2018 - Ben Christiansen wrote:
Some very ripe fruit on the nose - or, check that, just merlot showing itself through in the ocean of samples I have had.
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12/2/2017 - Eriklainen wrote:
Takes some time for it to open up and I didn’t have the patience. But the general impression is well made Bordeaux. Some cedar, some bell pepper, some smoke. Better wait next time
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2/6/2017 - Jeff Leve wrote: 86 Points
Light in color, medium bodied and with a distinctive herbal note that marred the otherwise, fresh, crisp, bright, red berry flavors.
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