The aged gold color is very concerning, but the wine is fine. Roussanne frequently is like watching one of those films that jumps back and forth in time. Nose has marzipan, pungent lanolin, wet straw. Extraordinary minerality. On night 2, some white cherry fruit as well. It’s both youthfully vibrant yet almost with a solera-like nutty note in the mouth. Very nice acidity. Strangely, there’s more fruit on the finish than anywhere else. A very interesting wine. — 3 months ago
Enjoyed with Christmas cheer...nice and uncomplicated smoothness. — 3 years ago
Dry & crisp. — 4 years ago
Good. Bought at Mitsukoshi for ¥3,700. — a year ago
Yes. Honeyed Apple, creamy texture, and awesome minerality. Great balance and complexity. Just amazing. — 2 years ago
I have notes on this wine it has maybe more Minerality and hazelnut character really nice aging well — 4 years ago
Mostly Syrah with a dash of Grenache - very interesting combo - like a chateauneuf du pape without the chalk. Great recommendation from our favorite somm at Vin sur Vingt upper west side — a year 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