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2011 Chateau Louis Bordeaux Blend
Bordeaux Blend: 750ml
$0.00
Download our 119 page 2011 Bordeaux Futures report free!
60% down on 2011 en premier orders over $1,000 - Full Details.
points awarded:
JS 90 WA 91-93Devon Magee, JJ Buckley, April 2012
90% merlot and 10% cabernet franc. Situated on the 5.2 hectare Fombrauge property on the north-facing, clay and limestone slopes of the Saint-Christophe-des-Bardes commune. Aged in 60% new oak and 40% once-used barrels. Reserved on the nose with notes of strawberry compote, the richness of the wine reveals itself on the palate with opulent black fruit and violet flavors, balanced by the vintage's fresh acidity. Will be up-front right out of the gate, and will certainly benefit from 7-10 years of age. Founded by the late Thierry de la Brosse, co-owner of the famous Parisian restaurant L'Ami Louis. Stephane Derenoncourt consults here. Enjoy 2018-2030.
90 points,
James Suckling, jamessuckling.com, April 2012
Soft and fruity with fine tannins and a pretty finish. Full and refined. Really delicious already.
91 -93 points,
Robert Parker's Wine Advocate, April 2012
Yields for the 2011 Louis were 19 hectoliters per hectare, the final blend was 90% Merlot and 10% Cabernet Franc, and the wine tips the scales at 14.5% natural alcohol. A deep purple color is accompanied by notes of graphite, wood smoke, licorice, black cherries and black currants. It is gloriously fruity, medium to full-bodied and substantial in the mouth. Slightly higher acids (or is it lower pH?) account for a more delineated, crisper, more vibrant style than in the blockbuster years of 2009 and 2010. The 2011 Louis should drink well for 15 or more years.
Formerly known as Rol de Fombrauge, this estate was purchased by the late Thierry de la Brosse (also the co-owner of the famous Parisian bistro, l-Ami Louis) in 2006. Stephane Derenoncourt has overseen the vineyard and winemaking since the family-s acquisition. The vineyard has been broken into two parcels, 7.5 acres for Louis and 5 acres for La Reserve de Louis.
