2nd Grand Cru Classé in 1855
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Synonymous with aromatic finesse and elegance, Château Léoville Poyferré is located north of the prestigious Saint-Julien appellation. It was born in 1840 following the various divisions of Domaine de Léoville and became the property of Baron de Poyferré who added his name to it. It was crowned Second Grand Cru Classé in the prestigious 1855 classification. The Cuvelier family, wine merchants, acquired it in 1920. Didier Cuvelier has led for 40 years a restructuring of the vineyard in the respect of the environment and the soil. His cousin Sara Lecompte Cuvelier took over the reins in 2018.
The vineyard reaches an area of 58 hectares of vines, planted to 61% Cabernet Sauvignon, 27% Merlot, 8% Petit Verdot and 4% Cabernet Franc. The wines are aged entirely in oak barrels, 80% of which are new barrels over a period of 18 to 20 months.
The Pavillon de Poyferré, Second wine of Domaine, is mostly made from Merlot in large majority.
The Château Léoville Poyferré is a sublime wine, offering plenty of power and body without losing its subtlety.
The 2012 vintage was mainly characterized by a hot and very dry summer, which followed a cool and very wet spring. From August onwards, the weather conditions stabilized and allowed the grapes to follow a good maturation process. The harvest, carried out in a serene way, is very selective so that only the most qualitative grapes are kept.
Blend of the 2012 vintage: 61% Cabernet Sauvignon, 27% Merlot, 8% Petit Verdot, 4% Cabernet Franc.
The robe is a magnificent dark red color, with beautiful tiled reflections.
The nose opens with intense notes of black fruits, blackberry and crème de cassis, cloves, caramel and peppery spices, sublimated by a floral perfume of faded rose.
The entry in mouth is silky, the wine evolves on a deep matter and a powerful aromatic, offering flavors of woody vanilla and small red fruits. The tannins are melted, elegant and racy, and carry it to a long spicy and persistent finish.
Food and wine pairings:
Château Léoville Poyferré 2012 will be adequate with a tournedos Rossini, a 3-hour leg of lamb, pan-fried veal kidneys with mustard, roast goose or pheasant stuffed with foie gras.
For an agreement with cheeses, taste it on Cantal, Edam, aged mimolette, morbier with truffle or Saint-Nectaire.
For desserts, enjoy it with Pierre Hermé's 2000 sheets, a three chocolate entremet or a chocolate-raspberry tart.
Ageing potential and tasting:
Château Léoville Poyferré 2012 can wait another 10 to 15 years in the cellar, and will reach its peak between 2032 and 2035.
However, it is ready to be tasted today. To do so, take care to place the bottle in the serving room at room temperature the night before. Then open it and decant it 5 to 6 hours before tasting.
The bottles will be kept in the cellar protected from the light, lying down, at an optimal hygrometric degree of 70%.
