2007 Château Léoville Las Cases St. Julien Wine Tasting Note

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2007 Château Léoville Las Cases  (St. Julien) 91

The blackberries are ripe. There is some weight and richness, though there is a lack of complexity as most of what you find is sweet blackberries. The wine is a bit short in the fruity finish, which is accompanied by a distinctive green olive, herb, and leafy streak. For such a difficult vintage, this is a very strong effort.

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Earthy in nature, it is easy to find the truffle, cigar box, tobacco, ash and wet earth, along with the juicy cassis. One of the deeper wines of the vintage, the wine ends with peppery, fresh cassis and sandy tannins. This could improve for a few years, but it is drinking quite well today. The wine was made blending 82% Cabernet Sauvignon, 10% Cabernet Franc and 8% Petit Verdot.

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Leoville Las Cases Wine Tasting Notes, Ratings

When to Drink Chateau Leoville Las Cases, Anticipated Maturity, Decanting Time

Chateau Leoville Las Cases is not a wine to drink on the young side. The wine is usually far too tannic, powerful and reserved during its youth. Young vintages can be decanted for an average of 3-6 hours, give or take.

This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Leoville Las Cases is usually better with at least 15 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Latour offers its best drinking and should reach peak maturity between 20-50 years of age after the vintage.

Serving Chateau Leoville Las Cases with Wine, Food, Pairing Tips

Leoville Las Cases is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Leoville Las Cases is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Leoville Las Cases is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.

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