Learn everything about Chateau Le Boscq St. Estephe with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other Bordeaux wine producers: Links to all Bordeaux Wine Producer Profiles
Chateau Le Boscq History, Overview
Chateau Le Boscq enjoys a long history in the Saint Estephe appellation as it dates all the way back to early in the 18th century. At the time of its creation, the chateau was built for Thomas Barton, better known today for owning Chateau Leoville Barton and Chateau Langoa Barton in St. Julien.
However, the rebirth of the estate took place in 1995, when it was purchased by the Dourthe group, which also owns the massive negociant company, CVGB as well as other estates in the Medoc and St. Emilion. Once the new owners took over, the entire estate was renovated. The old wood fermentation vats were removed and replaced by modern, stainless tanks.
Chateau Le Boscq Vineyards Terroir, Grapes, Winemaking
The 18 hectare Left Bank vineyard of Chateau Le Boscq is planted to a cepage of 56% Merlot, 35% Cabernet Sauvignon, 7% Petit Verdot and 2% Cabernet Franc. The vineyard is situated in the cooler terroirs found in the northern end of the St. Estephe appellation.
The vines are on average 30 years of age. However, the property has some old vines which are more than 50 years of age. The vineyard is in one large block of vines. The vineyard is planted to a vine density of 8,888 vines per hectare. The terroir is gravel and clay soils.
To produce the wine of Chateau Le Boscq, the grapes are vinified in temperature controlled, stainless vats that range in size from 64 hectoliters up to 120 hectoliters.
The range vat in sizes allow for more precise vinification on a parcel by parcel basis. Malolactic fermentation takes place in tank. The wine of Chateau Le Boscq is aged in 20% new, French oak barrels for about 12 months. There is a second wine, Heritage de le Bosque. The annual production of Chateau Le Boscq is about 11,000 cases per vintage.
The best vintages of Chateau Le Boscq are: 2018, 2017, 2016, 2015, 2014, 2010, 2009 and 2005.
When to Drink Chateau Le Boscq, Anticipated Maturity, Decanting Time
Chateau Le Boscq can be enjoyed early. However, the wine is often better with at least a few years of bottle age. Of course that can vary slightly, depending on the vintage.
Chateau Le Boscq is usually best enjoyed in the first 8-15 years of life. Young vintages can be decanted for 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Chateau Le Boscq and wine, food pairing tips
Chateau Le Boscq is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool temperature gives the wine more freshness and lift.
Chateau Le Boscq is best served with all types of classic meat dishes, veal, pork, beef, lamb and roast chicken. Depending on the vintage, Le Boscq is at its best with 5 to 8 years of bottle age, but of course, that varies, with the character of the vintage.
Château Le Boscq Wine Tasting Notes
12 Vintages 25,003 Views Sort by Vintage-Rating
|2017||Château Le Boscq (St. Estèphe)|
Ethereal maroon in hue, the wine is resonant with fleshy, vibrant fruit. The tannins are soft and only a few years are needed to bring out even more complexity.
1,483 Views Tasted Apr 26, 2018
|2016||Château Le Boscq (St. Estèphe)|
The color of that burgundy lipstick from 1986, this wine isn’t shy about showing off its soft, forward, ripe, sweet, dark red fruits, swanky textures and open style. This is the one your mother warned you about. You can drink her shortly after release and she will age well. Oenophile’s choice.
2,385 Views Tasted Apr 29, 2017
|2015||Château Le Boscq (St. Estèphe)|
Oaky with a spicy, red berry personality, this medium-bodied wine is complicated by aromas of earth and tobacco. 85 - 87 Pts
1,660 Views Tasted Apr 19, 2016
|2014||Château Le Boscq (St. Estèphe)|
The nose is oaky yet there is a wealth of ripe, dark, red berries and sweet earth bold enough to compete with the initial essence of oak. Give this wine a few years to develop and come together. 87-89 Pts
2,353 Views Tasted Apr 13, 2015
|2013||Château Le Boscq (St. Estèphe)|
Light in color, with a bright red berry character that focuses on red plum and cranberry, moving from sweet to tart. 84-86 Pts
1,266 Views Tasted Apr 20, 2014
|2012||Château Le Boscq (St. Estèphe)|
Medium bodied, forward, direct, easy drinking with a black cherry, spice and oaky personality.
2,153 Views Tasted May 15, 2015
|2011||Château Le Boscq (St. Estèphe)|
55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot, the wine offers earth, cedar and spicy cassis, medium body and a bright cranberry and cassis finish. 87-88 Pts
2,752 Views Tasted Apr 8, 2012
|2010||Château Le Boscq (St. Estèphe)|
Medium bodied, tannic, with good freshness, smoke, tobacco, crisp blackberry and earth, this blend of 51% Merlot, 46% Cabernet Sauvignon and 3% Petit Verdot will definitely be better, and hopefully soften with 2-5 years of bottle age.
2,271 Views Tasted Mar 19, 2014
|2009||Château Le Boscq (St. Estèphe)|
One of the better value wines from St. Estephe, from a blend of 60% Merlot, 30% Cabernet Sauvignon, and 10% Petit Verdot, the wine is medium bodied with notes of coffee bean, dark cherries, stone and earth. Round in texture, there is a nice black raspberry sensation in the finish.
2,511 Views Tasted Mar 15, 2014
|2008||Château Le Boscq (St. Estèphe)|
Easy drinking, medium bodied, bright red fruit, earth, spice and tobacco stuffed wine that is ready for consumption.
346 Views Tasted Feb 10, 2019
|2005||Château Le Boscq (St. Estèphe)|
A nice value Bordeaux wine here, with lots of spicy cassis, earth and blackberries. This medium bodied wine is ready to drink now and over the next few years.
3,494 Views Tasted Aug 5, 2013
|2004||Château Le Boscq (St. Estèphe)|
Austere, firm, crunchy, cassis and cranberry notes with a spicy, earthy, tobacco and crisp red berry finish.
2,329 Views Tasted Jan 4, 2015