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Chateau Larroque Bordeaux Superieur Rouge 2015

ID No: 445856
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12 bottles with free shipping for: $240.00
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 95 Points
Country:France
Region:Bordeaux
Grape Type:Merlot
Winery:Larroque
Product Description

 

Chateau Larroque Bordeaux Superieur Rouge is a blend of 63% Merlot, 32% Cabernet Sauvignon and 5% Cabernet Franc.

Color : Dark garnet hue
Nose : Red fruits, almond and hazelnut, with a faint vanilla aroma.
Mouth : The silky, velvety attack reveals a pleasant, concentrated and well structured wine. It offers a combination of fruits pastes’ flavors, licorice and toasted notes, and an elegant finish.

Marie-Christine, the daughter of Henri Ducourt, purchased this prestigious left-bank property in 1979, which lies on the border of the Graves appellation. 
The 60-hectare vineyard was rapidly replanted and the château building, which dates from 1348, was restored. 
Our family now produces three different-colored wines there: red, white and rosé.

Grown on loamy-clay soil.

Macération : Pre-fermentation cold maceration of 24 to 48 hours
Fermentation : Alcoholic fermentation in thermo-regulated stainless steel vats at around 26°C / 78°F then a gentle vatting for 3 weeks at 30°C / 86°F. Running off and pressing,separation of the press and free-run juice. Malolactic fermentation in thermo-regulated stainless steel vats at around 18°C / 64°F

Enjoy this wine with charcuterie, roasted meats, BBQ, cheeses.

Review:

"An attractive nose of oak overlaying seductive dark red fruits with hints of blackcurrant leads into a complex palate with silky tannins. Soft, earthy flavours of dark cherry and currant matches silky tannins to finish."
- 2017 Decanter World Wine Awards Decanter 95 Points


Winery: Larroque

Marie Christine, the daughter of Henri Ducourt, purchased this prestigious left-bank property in 1979, which lies on the border of the Graves appellation. The 60-hectare vineyard was rapidly replanted and the château building, which dates from 1348, was restored. The family now produces three different-colored wines there: red, white and rosé.

Date Founded: 1979
Owner: Ducourt family

In 1858, Ducourt family settled at Château des Combes in Ladaux, a small rural village in the south east of Bordeaux, in the heart of Entre-Deux-Mers area. Over time, new generations have followed in their footsteps; a passion for wine has become a profession, and their knowledge and the estate have grown ever greater as they have been passed down the line.
Pierre Ducourt, then his children and his grand-children farmed several hectares of vines that belonged to the estate. The arrival of the grandfather, Henri Ducourt, at the property marked an important turning point in the family business. He, with the help of his three children (Marie Christine, Philippe and Bernard), decided to drastically revitalize the company and turned the family vineyard into one of Bordeaux’s largest winemaking facilities, with 450 hectares of land and 14 chateaus in 6 different AOC's.

The crocodile is the emblem of Henri Ducourt’s vigorous business spirit, which lives on today, as strong as ever, in each family member. And what better ambassadors could exist to remind people that Entre-Deux-Mers is where this family adventure began?
In 1962, Henri Ducourt, a young winemaker, used to work 14 hours a day managing the 20 hectares of vines he had inherited from his father. He had a good friend, his neighbor, who owned 14 hectares and used to work with his two sons. At this time, suffice to say that running a vineyard was not the career that parents wished for their children, preferring instead to steer them towards more stable jobs. Some though, including Henri, were obstinate and unwilling to part from the vineyard. So, hard-working and hard-headed, Henri Ducourt slowly but surely bought the land and the vines of the neighboring producers and found himself by the mid-80’s at the head of almost 300 hectares of vineyards! One day, as much to poke fun as through admiration, the son of his friend drew a crocodile on a sign to represent the tenacity, lucidity and cold-blooded business spirit of Henri Ducourt, then planted this sign among the far-reaching vines of his neighbor.
Amused by the gesture, Henri Ducourt was inspired by the crocodile when he rebuilt the winery and asked that the new vats were decorated with this symbol. Today, Henri’s children and grandchildren manage 450 hectares of vineyards, always persistent, ready for new challenges, and faithful to what their parents have built. The crocodile has since become the emblem of the family.

Winery Acreage: 141 acres - 15-30 years old vines
Winery Production: 200,000 / 9L cases
Varietals Produced: Merlot, Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc.
Winemaker: Jérémy DUCOURT

Graduated as Oenologist in 2002 (University of Toulouse).
Before joining Ducourt in 2014, he worked for various estates : 
- Domaine de l’Hortus in Pic Saint Loup
- Les caves de Sieur d’Arques in Limoux
- Chateau Carbonnieux, Grand Cru Classé in Pessac Léognan

The Ducourt's have always known that quality grapes are essential for making a good wine. Therefore they take the utmost care in the vineyards, to get the best from every plot of land. The size of the business also allows them to make numerous investments in the latest tools, which enable  to unite traditional knowledge with the latest technologies, and therefore become ever more precise and respectful of the environment in their work.

The latest equipment
They regularly invest in new equipment for two main reasons : a desire to constantly evolve and improve quality while reducing the amount of strenuous and dangerous work undertaken by their co-workers.
With the development of the vineyard's surface, the harvests are now carried out with the help of the latest generation of harvesting machines, which make it possible to collect the grapes in the cool of the morning. Harvest is quicker offering more flexibility and quality improvement.
Among the latest acquisitions is a machine that allows to plant using a GPS guidance as well as an innovative and precise spraying system and flexible frames that allow to reduce waste and the amount of treatment products used.

A Grand-Cru-worthy setup
The family invests in equipment that is worthy of a Grand Cru, and therefore push further in the constant quest for quality, which applies to the entire range of wines.
The new pressing system allows them to press the grapes in a completely inert environment to prevent any oxygenation of the juice and to preserve the aromas of each varietal, to obtain more intense and fresher wines. The wineries and the stainless-steel vats are thermo-regulated in order to keep the juice in the best conditions possible and to maintain complete control over the entire fermentation process. They have also invested in a cross-flow filtration system for filtering wines before bottling, which ensures optimal quality and no waste. Finally, to improve safety for the co-workers they also regularly invest in new equipment such as carbon-monoxide detectors, helping to prevent accidents including asphyxiation during the cleaning of the vats. The most recent investment to date involves the bottling line that was set up with the collaboration of the employees in order to reduce their workload.

6 generations of shared experience
They have the good fortune to be able to build on several generations of winemaking experience and produce wines that respect their local typicity.  They frequently organize tastings of two old vintages so as to improve their understanding of the wines’ evolution over time, and so as to be able to really tell people when is the best time to drink the wines.


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Review:

"The 2015 Vacqueyras Chateau Mazane, a blend of 60% Grenache, 30% Syrah and 10% Mourvèdre, was matured mostly in vat and boasts layers of elegant yet super ripe fruit and a dusting of ground cinnamon and cracked pepper. It's full-bodied and creamy in texture on the palate, ending with some tough, chewy tannins and a touch of warmth. Drink it over the next 5 years.- Joe Czerwinski"

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- Jeb Dunnuck (October 2017), 91 pts


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Oak: Mixture of one and twice used barrels for 11 months and puncheons

Playful interpretaion of a domestic, baby, Chateauneuf-du-Pape.
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"Ian Brand is dedicated to making great, regionally expressive wines at affordable price points, and this food-friendly blend of 62% Grenache, 19% Syrah, 14% Mourvèdre, 3% Counoise and 2% Cinsault is the centerpiece. Aromas of wild thyme, sagebrush and cranberry lead into a lighter yet lively palate full of chaparral spice, cracked pepper and zesty red fruit. Serve with anything."
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Color: brilliant red with burgundy reflects; Bouquet: penetrating with memories of wild black fruits, black cherry and noble wood; Taste: warm, dry and persistent

Coming from a parcel with 10-15 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration followed by skin-contact maceration for 20-25 days with rack and return technique (delestage).
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Review:

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Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

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The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

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Winemaking
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Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

Serve with a meal especially red meat, game and cheese.

Review:

"Aged for 10-12 months in stainless steel, this has intense juniper and rosemary notes on the very rounded and savoury palate. The tannins are robust but ripe and will need time to settle, and the acidity is fierce. It's very powerful but balanced overall, retaining freshness. An impressive wine with tremendous focus and seething energy. Another excellent vintage for one of the best value wines in the southern Rhône. Drinking Window 2022 - 2028"
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 94 Points
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Manoir du Carra Beaujolais-Villages 2017

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Manual harvest; selection of the best grapes using a sorting table; semi-carbonic maceration for 10-12 days.


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Aged in large oak barrels (foudres) for 3-4 months. No filtration. Egg white fining.


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