Out of 18 bottles purchased, three remain after this one. Guess that is what it takes to hold a wine like this for 6 years past vintage. I continue to be impressed by the Cabernet Franc offering by Robert Young Estate Winery. This wine is probably 5 years away from being a pop and pour. Which means it probably has another 10 to 15 years left. Nose of this one is dried wildflowers and nutmeg. The entry is black cherry and blackberry and still has quite a bit of youthful fruit. Middle is sweet tobacco and black cherry dominated. Finish is a bit dirty. Hint of chocolate. Hint of allspice. Fair amount of black pepper. QUITE a bit of youthful oak tannin. IMO this should be their current release. — 2 days ago
The nose reveals, dark currants, ripe, slightly liqueur; blackberries, black plum, dark cherries, black raspberries, charred strawberries, hints of cooked rhubarb and raspberries. Mixed berry licorice/cola, anise, vanilla, cinnamon, nutmeg, touch clove, steeped fruit tea, herbaceous notes, leather, tobacco, charcoal, wood shavings, limestone minerals, dry stones, a little forest floor, dark fresh florals, lavender & violets.
The body is round, lush with some dusty tannins on the long set. It’s really beautiful right now but, there is still better things ahead over the next 5-8 years before it peaks. It’s silky & satiny. The structure, length, tension and balance are really starting to hit its stride. Dark currants, ripe, slightly liqueur; blackberries, black plum, dark cherries, black raspberries, plum, charred strawberries, hints of cooked rhubarb and raspberries. Mixed berry licorice/cola, anise, vanilla, cinnamon, nutmeg, touch clove, mocha powder, medium dark spice, steeped fruit tea, herbaceous notes, mint, expresso roast, leather, cedar, limestone minerals, dry stones, crushed dry rock & clay, a little forest floor, dark fresh florals, lavender & violets. The acidity is round & beautiful...really shows the greatness of the vintage. The finish is; lush, rich, ripe, elegant, well balanced, polished and quite persistent.
Photos of, Chateau La Fleur de Bouard, the tops of the stainless steel tanks that flow by gravity into the tanks that hang from the other side of the floor/ceiling and their Merlot vines.
I think this was under $35 when I bought it in futures.
Producer history & notes...Chateau La Fleur de Bouard was started by Hubert de Bouard, the owner of Chateau Angelus and Chateau Bellevue in St. Emilion. Hubert de Bouard purchased the vineyard from in 1998. This is a relatively new wine, as the first year for the wine was produced with the 2000 vintage.
Chateau La Fleur de Bouard is produced from a specific a two hectare parcel of old vines that are around 45 years of age, situated on the Lalande de Pomerol Plateau. The vineyard for Chateau La Fleur de Bouard Le Plus is planted to 100% old vine Merlot.
In 2011, La Fleur de Bouard completed a multi-year, top to bottom reconstruction of their entire wine making making facilities and the chateau, making this one of the most modern estates in the Right Bank. The most striking new feature is their hanging, reverse, conical, stainless steel vats as shown in my photos.
The production of La Fleur de Bouard sees a five day cold soak at 10 degrees Celsius and a four-week maceration in “OVNI” stainless steel tanks. The wine is vinified in a combination of stainless steel vats and short, squat shaped oak barrels. The wine receives regular pigeages.
Malolactic fermentation takes place in 100% new, French oak barrels from four different coopers, Taransaud (40%), Demptos (40%), Darnajou (15%) and Vicard (5%). Aging sur lies takes place in 100% new, French oak barrels for an estimated 33 months prior to bottling. The wine requires collaring time for the oak to fully integrate into the wine, and for the secondary notes to develop. — 9 days ago
Deep dense highly extracted purple red; excellent clarity at margins. Black currant fruit leather in nose with a touch of butter (later, butterscotch), funk, raspberry, blueberry, white pepper, spice and canned spinach (evolves into canned corn and something like dill; complex nose). Black currant, blackberry and black (later white) pepper flavors with cherry cola and a touch of spearmint in finish. (Sorry, it’s not a goth affectation or such; I just call it as I perceive it, honestly, scientifically, as best I can make it out).
Some skin bitterness with moderate skin astringency. I’m really digging this complexity and depth of flavor... — 4 days ago
Opens with prevalent graphite, licorice and raspberries. On the palate rich plums and red berries mixed with small amounts of licorice currants and graphite to make a well balanced Cab Franc. This is a really good one but still my favorite is ARNYCA. By all means I hope you try this and make your comparisons. — 3 years ago
A handful of forest berries recall a late summer hike in the northwoods. I can’t decide if its earthiness is dusty seasonal road or cold gray river stone. Perhaps equal measures of both. Then there are those hints of alpine milk chocolate and crispy hay. I like it best as a single ingredient cocktail. — 10 days ago
This Michigan wine is excellent. A nose that promises blackberries and chocolate is followed by a palate that is dark, rich and complex. The fruit has accompanying notes of black pepper, anise and mocha. The mouthfeel is smooth, yet the tannins are firm enough for a ribeye. Don’t limit yourself, though. This is a great wine for a chocolate pairing, the darker and richer, the better. — 3 days ago
I hope you guys are all enjoying it.
Dark purplish ruby red. Lush floral notes on the nose with some cinnamon, dark spices, dark berries, and blackberries. Heavy drying tannins (8/10) and full bodied. Dark berries on the palate with some blue and black fruits followed by spices and purple flowers. Long and lingering finish. Drink till 2029.
Will be released in the Spring. @David L definitely one I recommend!
Release price is $85.00. — 5 days ago
3L!! The soft cork went straight into the bottle- we were nervous but this was still perfect. A few hours decanted. One glass is left- it’ll be my treat this afternoon after a full 24 hrs hanging around. I may add to my review then. — 11 hours ago