Le Lion de la Fleur de Bouard2022

RED WINE

Ageing

16 months in tank with 15% in new French oak barrels.

Estate

Chateau la Fleur de Bouard occupies an exceptional geographical situation for a top quality vineyard, located in the heart of the Right Bank close to the borders of the famous Plateau of Pomerol and not far from Saint Emilion. The La Fleur de Bouard vineyard combines the magic of land, vines and sky. Managed by a man of great viticultural tradition, whose family have carefully fine-tuned their viticultural thinking and savoir-faire generations, an exciting new future now awaits this vineyard. Hubert de Bouard de Laforest is the co-owner of Chateau Angelus, a First Great Classified Growth of Saint Emilion, where he has managed the estate and made the wine for 20 years. He graduated as an oenologist at Bordeaux University. Together with his wife, Corinne, they work passionately towards one single aim: to make an outstanding wine at La Fleur de Boüard. Purchased in 1998 by Hubert de Bouard, La Fleur sits in the appellation of Lalande de Pomerol, just north of its prestigious cousin Pomerol. These amazing wines showcase the region and the vintage beautifully. Their 25 hectare vineyard is planted to 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon.

Tasting notes

Le Lion de La Fleur de Bouard is made from the estate's young vines by Hubert de Bouard de Laforest the co-owner of Chateau Angelus. It has been Chateau La Fleur de Bouard's second wine since 2011. It is gently fermented in the same way as the main wine in inverted truncated cone-shaped tanks before being vinified using gravity alone. Le Lion de La Fleur de Bouard is smooth and big, and expresses intense fruit highlighted by careful ageing for 16 months, with 15% of the wine residing in new oak barrels, which imparts elegant woody notes. It is a marvelous match with braised beef, calf's head in vinaigrette or glazed pork ribs. Made from a blend of 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon.

Vinification

Cold soaking before fermentation at 8 to 10C - Alcoholic fermentation in small truncated-cone tanks and in barrel - Entirely gravity-fed vinification - Malolactic fermentation in barrel (ageing on lees).