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Chateau Lilian Ladouys 2016

  • JS93
  • D92
  • JD92
  • WE92
  • WS91
  • RP91
750ML / 13.6% ABV
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750ML / 13.6% ABV

Winemaker Notes

The 2016 Château Lilian Ladouys reveals a very deep garnet red color, enhanced with beautiful violet hues. Its explosive nose exudes notes of crushed raspberry, cherry with brandy and bitter cocoa. These are backed with intense fl oral notes that recall a spring flowers bouquet, relieved by aromas of cedar and sandalwood. An ample attack, on the volume and the fat, brings towards a dense body, a powerful and velvety matter. The 2016vintage’s generosity is reminded in a perfect balance of freshness and delight. The cherry is very present, enhanced with notes of orange peel, chocolate and nutmeg. The long finish comes along with chalky tannins, particular to the Merlot’s great success on our asteriated limestone soils.
Blend: 62% Merlot, 32% Cabernet Sauvignon, 5% Petit Verdot

Critical Acclaim

All Vintages
JS 93
James Suckling
The blueberry and blackberry aromas are certainly attractive here. Full-bodied and dense with a very velvety texture and a long, generous finish of ripe fruit and spice. Drink from 2022.
D 92
Decanter

The nose reflects very ripe red and black fruit, and even some exotic notes, which could take some by surprise. But the palate is more balanced, showing fresh cassis on the finish, which has a long lift, and almost suggests the grapefruit freshness of a white wine! I like the mid-palate sap. An excellent wine and miles better than its New World-style and less terroir-driven 2010, also tasted. Drinking Window 2020 - 2030

JD 92
Jeb Dunnuck
A perennial overachiever, the 2016 Château Lilian Ladouys brings the goods in 2016 and has a complex, medium to full-bodied, character-filled style to go with loads of blue fruits, incense, dried herbs, and a hint of violets. A blend of 62% Merlot, 32% Cabernet Sauvignon, and 6% Petit Verdot all raised in 30% new barrels, this charming, front end-loaded effort is well worth seeking out. It should keep for 10-15 years.
WE 92
Wine Enthusiast
Now under the same ownership as vastly improved Château Pedesclaux in Pauillac, this estate is also on the upward quality curve. This wine has the structure and tannins of a classic Saint-Estèphe as well as juicy, rich black fruits. With aging potential, the wine should be ready to drink from 2024.
WS 91
Wine Spectator
Very lively, featuring a fun mix of cassis, plum paste and cherry preserve flavors, framed with floral and mineral notes. The light-handed toast lets the fruit shine through the finish, with persistent chalky minerality. Best from 2021 through 2031.
RP 91
Robert Parker's Wine Advocate
The 2016 Lilian Ladouys is a blend of 62% Merlot, 32% Cabernet Sauvignon and 6% Petit Verdot aged in 30% new French oak for 15 months. Medium to deep garnet-purple in color, it sings of baked plums, crème de cassis and Black Forest cake with bay leaves, pencil lead and menthol. Medium-bodied, elegant and packed with vibrant flavor layers, it finishes long.
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Chateau Lilian Ladouys

Chateau Lilian Ladouys

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Chateau Lilian Ladouys, France
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At the edge of Pauillac... On the soil of Saint-Estephe, the vines of Lilian-Ladouys are to be found where the roads meet, a stone's throw from the Graves of Cos d'Estournel and the Chateau Lafite-Rothschild. With its elegant Directory Charterhouse, the Lilian-Ladouys Chateau expresses a generous idea of Medoc's durability, a close union between the crop the wine itself.
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Deeply colored, concentrated, and distinctive, St. Estephe is the go-to for great, age-worthy and reliable Bordeaux reds. Separated from Pauillac merely by a stream, St. Estephe is the farthest northwest of the highest classed villages of the Haut Medoc and is therefore subject to the most intense maritime influence of the Atlantic.

St. Estephe soils are rich in gravel like all of the best sites of the Haut Medoc but here the formation of gravel over clay creates a cooler atmosphere for its vines compared to those in the villages farther downstream. This results in delayed ripening and wines with higher acidity compared to the other villages.

While they can seem a bit austere when young, St. Estephe reds prove to live very long in the cellar. Traitionally dominated by Cabernet Sauvignon, many producers now add a significant proportion of Merlot to the blend, which will soften any sharp edges of the more tannic, Cabernet.

The St. Estephe village contains two second growths, Chateau Montrose and Cos d’Estournel.

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

MCAF202439_2016 Item# 202439

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