Chateau Laroque, Saint-Emilion Grand Cru, France

拉羅克酒莊紅葡萄酒

點擊次數：66775

The 2015 Laroque is one of the grandest properties in Saint émilion - an expansive vineyard with a chateau that would make most Left Bank properties look small. It has an attractive bouquet with dark black cherries, cassis and violets, well defined and with attractive, expressive Merlot that is kept under control. The palate is medium-bodied with fine-grain tannin, well-judged acidity, cohesive in the mouth with black fruit, a touch of truffle and a pleasant saline finish. New winemaker David Siure (see Pavie-Macquin, Larcis-Ducasse etc) has clearly had an impact on this Saint émilion, and delivered a wine commensurate of its grand building. This will be a name to follow in the future.

“The purity of fruit in this is superb with blackberry and blueberry character, Rose pétals and salt as well. Full body, ultra-fine tannins and fresh and cool finish. Clearly the best wine ever from here.” - Friday, February 2, 2018

“Warm plum sauce, crushed blackberry and cassis flavors form the core, supported by an ample lacing of black licorice and toasted apple wood notes. Offers a brambly edge, with the apple wood element holding sway on the finish, but there's enough fruit to wait this out. Best from 2023 through 2035. 11,667 cases made.” - March 31, 2018.

“The 2015 Chateau Laroque from winemaker David Suire is a beauty offering tons of floral nuances in its ripe red and blue fruits, violets and bouquet garni like aromas and flavors. Ripe, opulent, and broad on the palate, with sweet tannin and a charming, yet surprisingly lengthy style, it has the depth and concentration to keep for 10-15 years.” – November 30, 2017

“Ma meilleure note donnée à ce cru en primeur. Le vin est plus en chair que d’habitude. Grace au millésime et grace aussi à la nouvelle approche des hommes. David Suire, vinificateur de Larcis Ducasse a aussi pris la direction de Laroque en septembre 2015. Moelleux, fondant, parfumé, aromatique et juteux, le vin offre un toucher noble et s’achève long et séveux. C’est délicieux. L’élevage pourrait encore le révéler.” - Avril 2016