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Château des Laurets Puisseguin Saint-Émilion
Introduction: Built circa 1860, the Chateau des Laurets featured on the label, is still the pride of the property with an octagonal tower positioned perfectly to overlook the grounds. The vineyards are planted on south-facing slopes with limestone outcrops. The excellent clay-limestone soil gives this Merlot-based Saint-Émilion wine its distinctive taste. Baron Benjamin de Rothschild acquired this superb property in 2003, aiming from the beginning to achieve its finest potential.
Appellation: Puisseguin Saint-Émilion
Composition: 80% Merlot; 20% Cabernet Franc
Size: 40 hectares (36 hectares for the main wine)
Soil: Limestone and clay
Density: 5,500 vines/ha
Training: Natural grass cover, double Guyot
2015 began with a very dry season that put the vines into hydric stress, stopping the veraison. Some rainfall in early August allowed the ripening process to carry on until harvest. September and October were rather sunny and dry, ideal for the grapes to reach their expected maturity.
Harvest Date(s): September 30th to October 9th
Fermentation: Cold soaking and fermentation in oak and stainless steel vats with automatic temperature-control. Post-fermentation micro-oxygenation during maceration and malolactic fermentation in oak and stainless steel vats.
Aging: 14 months, 30% in new barrels, 30% in second fill barrels and the rest in vats.
Optimum Drinking: 10-15 years
Deep, very clear, ruby-red color. Showing tremendous balance and freshness, the nose displays intense aromatic complexity with spicy nuances followed by hints of vanilla and red fruit (morello cherry). The wine reveals subtle, well-integrated oak on the palate, along with exquisite elegance and great length with refined tannin. The black fruit flavors are remarkably fresh.
Château des Laurets Puisseguin Saint-Emilion – 2015 – James Suckling – 91 Points
A red with pretty berry, chocolate and hazelnut character. Medium body, tight and dense fruit and polished and nicely chewy tannins. A minerally undertone. Drink or hold.
James Suckling, April 14, 2018