Winemaker Notes
Professional Ratings
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James Suckling
Gorgeous aromas of blackberries, black olives and violets follow through to a medium-bodied palate with velvety tannins, bright acidity and an orange-peel and citrus undertone to the fruity finish. Seamless and really well-crafted.
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Vinous
The 2023 Lécuyer is a bold, juicy wine. Ample, creamy and expansive in feel, the 2023 offers terrific depth and tons of texture. Black cherry, plum, mocha, sweet spice and a kiss of French oak are nicely amplified. This is the first vintage Ronan Labordre made after acquiring the property. The 2023 is sleek, polished and very nicely done.
Barrel Sample: 91-93 -
Wine Spectator
A black licorice note wraps around a fresh, succulent core of blackberry and black currant fruit, while singed alder, chestnut leaf and smoldering tobacco fill in through the finish. Nicely done. Merlot, Cabernet Franc and Cabernet Sauvignon. Drink now through 2036. Tasted twice, with consistent notes.
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Wine Enthusiast
A generous black fruited and black-coffee flavored wine, this is polished and spicy. With its dark tannins and licorice aroma, it is rich and sure to develop further. Drink from 2028.
Chateau Lecuyer is a micro-estate of only 3 hectares (7 acres) located in the prestigious Pomerol appellation. Originally known as Chateau de Bourgueneuf, it is now called Lecuyer when Emeric Petit took over the estate in 2004. It benefits from an exceptional terroir. 1 hectare is located on the summit of the famous Pomerol plateau next to Clos L'Eglise, Chateau Clinet and Chateau Rouget. The other 2 hectares are located in the heart of Pomerol.
In the early years of his ownership of the estate, Emeric Petit was assisted by the famous oenologist Mr. Jean-Claude Berrouet (of Petrus) and Ms. Catherine Cohen. Today, Emeric is a rising star and making a name for himself with his consistently excellent wines. Lecuyer is a lovely boutique estate offering every year outstanding quality at reasonable prices. As a result, it is sold out very quickly to the limited production. The vines are 40 years old in average and lie on gravel and limestone soils. After manuel harvest, the grapes are fermented in small stainless steel vats. The yields are low and vinifications are done by parcel. The wine is then aged in 100% new French oak barrels for 18 months. No fining or filtering. Estate grown and bottled. Sustainable and organic practices.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.
Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.
After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.
Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.
The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.