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"Deep, opaque ruby. Toasted spices and rich cassis on the nose. Initially grippy and firm, the mouth-coating tannins are gradually enveloped by decadent black fruit. A more extractive, modern style, this is nonetheless impressive and balanced. Plump and plush through to the finish, with sweet clove and nutmeg spice lingering together with the kirsch-like fruit." Jancis Robinson 17/20 Points
Rated 100 Jeb Dunnuck
Rated 97 Wine Specator and Vinous - A.Galloni
Top 10 of 2021 Wine Spectator wines
Food Pairing: Any good quality classic meat dishes.
Cellaring: Drink until 2078
STORY BEHIND THIS WINE
2018, as we all remember, was a very warm year not just in Ireland but across Europe so the Bordeaux wines of this vintage tend to have deep colour, ripe concentrated fruit and no hint of greenness in the tannins. Leoville Poyferre, like so many, was a great success, as the critic’s scores illustrate.
Chateau Léoville Poyferré was originally part of the Leoville estate in St. Julien where vineyards date back to 1653. The estate, by then 200 hectares, was divided in 1840 upon the death of Alexandre de Gasq and his son Pierre inherited a share which became Ch. Léoville Las Cases and his daughter Jeanne’s and it eventually became called Leoville Poyferre. Today the estate has been owned by the Cuvelier family since 1920 and is currently managed by Sara Lecompte Cuvelier. She took over from her uncle Didier in 2017 when he retired. Under his stewardship since 1979 the vineyards and winery were radically modernised under the guidance of legendary consultant Émile Peynaud and later Michelle Rolland.
Vineyards were replanted and expanded as unused land was planted and the winery was revamped with temperature controlled stainless steel vats of various sizes. The Chateau has been one of the most consistently high-quality producers over the last two decades or so in a modern style, generally with lush fruits of great purity and concentration, notably cassis plus the appellations signature tobacco spice like aromatics.
About 20,000 cases of the grand vin are produced annually from 80 ha of vineyards planted with 68% Cabernet Sauvignon, 24% Merlot, 6% Cabernet Franc and 2% Petit Verdot. The wines are aged for about 18 months in French barriques, about 75% new.