Château Lafleur 2018

The 2018 vintage is a magnificent success for the Bordeaux vineyard. The first part of the campaign was rather constraining, but from July onwards, exceptional weather conditions set in and lasted until October. They allowed the harvest of grapes rich in sugar and color, as well as excellent aromatic potential.

Blend of the 2018 vintage : 54% Cabernet franc, 46% Merlot

The color is a deep purple, almost black, tinged with a garnet sheen.

The nose is deliciously expressive, offering with great finesse and purity notes of blackberry, black cherry, licorice and graphite, enhanced by a touch of menthol and violet.

Soft on the attack, it reveals itself as dense and voluminous as it develops on the palate. The texture is silky, supported by elegant and finely chiseled tannins that give it freshness and controlled power. With notes of red fruits and pepper, it glides subtly to a long, crisp and delicious finish. A great Pomerol that triggers real emotions.

Food and wine pairing :

Château Lafleur 2018 should be enjoyed with dishes such as tournedos of beef with Périgord ceps, confit rack of lamb, roast capon, boneless goose stuffed with foie gras, or haunch of doe with morels.

For a pairing with cheese, choose pressed and uncooked cheeses : cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.

For dessert, it will be particularly exquisite with a black forest, an extra-hazelnut tart or a pear-chocolate entremet.

Cellaring potential and tasting :

The 2018 Château Lafleur is a nectar with a very high ageing capacity, which would deserve to wait between 10 and 15 years in the cellar to refine its already present potential. Its peak will be reached between 2035 and 2038.

However, it can be enjoyed now if properly prepared. For this purpose, take care to place the bottle the night before in the serving room at room temperature and open it. Otherwise, open and decant the bottle at least 6 to 7 hours before tasting.

The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.