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WINES BY REGION

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Chateau Leoville-Poyferre

leoville-poyferre-barrel-hall.jpgHistorically the ‘poor cousin’ of its more prestigeous namesakes, Barton and Las Cases, since Didier Cuvelier became the first family member since its acquisition post-World War One to take control of the estate in 1979 the wines have taken a gradual but consistent path of improvement.  Today there is no doubting that Léoville-Poferré deserves both its historical ranking and recognition of the top-quality of its wines.

Vineyards:leovill-poyferre-sign.jpg

Around 80 hectares of vines, of which the composition has changed significantly in the past 30 years, with the large proportion of Merlot being reduced to around 25% today, and a commensurate increase of Cabernet Sauvignon to some 65%.  There is also a significant planting of Petit Verdot (8%) and 2% Cabernet Franc.  Because of the replanting, average vine age is around 30 years, a little lower than most contemporaries.

Winemaking:

leo-poy-vats.jpgA relatively quick fermentation of one week followed by three weeks maceration takes place in 35 stainless steel tanks, sized to vineyard plots.  The wine is then blended and placed in oak, of which 75% is new, for a little less than two years.  Malolactic fermentation occurs in barrel.  The wine is egg-white fined and bottled unfiltered.

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