Love it, very drinkable wine. Great for supping all night 👍 — a month ago
Superb. Still young, but starting to show the first signs of opening in its aromatics.
More than anything, for me wine is about people. That’s why I spend so much of my time on the road, visiting with winemakers, vineyard managers, owners and other professionals. I first tasted this wine in the spring of 2013. I visit many Napa Valley properties at that time of year (2020 looking like an exception) to taste the new vintage. At Blankiet that usually means working blends, but in 2013 I tasted straight from the barrel with Claude & Katherine Blankiet and Denis & May Britt Malbec. It was a fascinating tasting, as I had a chance to not only taste many unblended lots but also see how the same wine responded to barrels from different coopers. So, when I saw this label, it took me right back to that day. It was a delicate time for me. I had left The Wine Advocate, but Vinous did not exist yet. And of course, Denis Malbec is no longer with us.
— 7 months ago
Loved this very drinkable blend of red goodness! Sold out fast - July 2020 bottle of the month. From one of Coopers Hawk’s somms, the varietals include: “Bold and dark, Cabernet Sauvignon from the Unites States serves as the framework for this blend. This, along with other dark grapes like Petit Verdot, Malbec, Merlot, and Zinfandel comprise 78% of the blend. The French grapes all come from the warm Rhône Valley, which is known for producing rich, spicy wines. A combination of Syrah, Grenache, and Marselan complete the blend at 22%.” — 2 months ago
2018. Initially sweet (55 deg), nice acid and pleasant fruit as it warms. Would buy again — a year ago
Tres bon, sec, fruité mais pas trop, frais. Bon équilibre. Bon avec pouket, salade, fruits de mer. Pour un repas d’été entre autre. — 2 years 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. — 2 years ago
Very good selection for the Coopers Hawk February monthly selection — 6 months ago