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Chateau La Louviere Blanc 2014

Bordeaux White Blends from Pessac-Leognan, Bordeaux, France
  • JS95
  • WE92
  • RP92
0% ABV
Other Vintages
  • JS93
  • WS93
  • JD92
  • D90
  • WE96
  • WS93
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4.0 13 Ratings
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4.0 13 Ratings
0% ABV

Winemaker Notes

Brilliant, straw-yellow color with lovely golden highlights. Very attractive bouquet combining power and elegance. Fresh, with a complex range of aromas: very ripe yellow fruit (peach, pear, and quince), citrus, and white flowers. There are also toasty and menthol nuances. This Sauvignon Blanc is very typical of its grape variety and has all the qualities of the great white wines of Pessac-Léognan. It is full-bodied and has a lovey long aftertaste. The wine starts out very straightforward, going on to reveal a wide range of fruit flavours (pear, quince) and a slight toastiness.
It is best to wait another two or three years before serving this generous, tasty wine with scallops, salmon, oysters, and other seafood dishes.
Blend: 93% Sauvignon Blanc, 7% Semillon

Critical Acclaim

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JS 95
James Suckling
Very pretty lemon, green-apple and pear aromas follow through to a full body, a tight yet dense palate and lots of vanilla and cream undertones. Serious white with plenty of potential for the cellar. One of the best whites from here in a long time.
WE 92
Wine Enthusiast
Tasted at the Andre Lurton tasting in London. The 2014 La Louviere Blanc is an outstanding wine from the estate and this bottle confirmed my previous review. There is superb precision on the nose with scents of Golden Delicious and fresh lime, perhaps even more citrus than a few months ago. The palate is fresh and vibrant with crisp acidity, lively and tensile with a precise, minerally finish. This is excellent and is well worth hunting down.
RP 92
Robert Parker's Wine Advocate
Tasted at the Andre Lurton tasting in London. The 2014 La Louviere Blanc is an outstanding wine from the estate and this bottle confirmed my previous review. There is superb precision on the nose with scents of Golden Delicious and fresh lime, perhaps even more citrus than a few months ago. The palate is fresh and vibrant with crisp acidity, lively and tensile with a precise, minerally finish. This is excellent and is well worth hunting down. Tasted June 2017.
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Chateau La Louviere

Chateau La Louviere

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Chateau La Louviere, France - Other regions
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Located fourteen kilometers south of the city of Bordeaux, in the heart of the Pessac-Leognan appellation, Chateau La Louviere's history goes back seven centuries. Records show that wine was already made there in 1310.

However, the vineyard as we know it today dates from the early 16th century. In 1620, the Carthusian monks who inherited the estate contributed their experience and expertise to producing wines that acquired an international reputation. Jean-Baptiste Mareilhad, a rich negociant, purchased the property during the French Revolution and built the present-day chateau in a pure neoclassical style. It is now listed as a historic monument. Andre Lurton became the owner of La Louviere in 1965 and has worked tirelessly to restore the estate's former splendour.

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Pessac-Leognan

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Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot and Malbec.

The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine and a smooth and intriguing texture.

Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

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Bordeaux White Blends

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Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington and Australia.

In the Glass

Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile and dried orange peel. The dessert wines produced by these blends, often with the help of "noble rot" called botrytis, can have lush stone fruit and honey characteristics.

Perfect Pairings

Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras or fruit-based desserts.

Sommelier Secret

Sauternes and Barsac are usually reserved for dessert, but astute sommeliers know that they can be served at any time—before, during or after the meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce or even fried chicken.

GNS142807_2014 Item# 142807