Winemaker Notes
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
Professional Ratings
-
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.
-
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.
-
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.
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. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.
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.