2016 was a particularly successful wine year in Bordeaux, having been the scene of sometimes extreme weather conditions but which will have given very nice results at harvest time. The spring was quite rainy, but the beautiful month of June was very favorable to a good flowering of the vine. The summer, dry and sunny, allowed the vine to develop very well. Finally, the slightly cooler nights of August followed by the beautiful late season of early September helped the grapes to ripen well.
The color is a beautiful dark red with slightly tiled and very bright reflections.
The nose is particularly rich and expressive, offering floral aromas of violet, black fruits such as cherry and blackcurrant, peppery spices, truffle and balsamic.
The attack in mouth is done all in smoothness, revealing a wine of a delicate touch, deep and of a beautiful tannic construction. It evolves in a powerful and complex way on notes of small red fruits and spices, before melting on a long and serene finish, literally making a peacock's tail.
Food and wine pairing :
Château Lafleur 2016 will be particularly exquisite when enjoyed with a tournedos of beef with truffle sauce, stuffed veal medallions, chicken balantines with morels, rack of lamb or braised beef cheek.
For a match with cheese, choose pressed and uncooked cheeses : cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.
For dessert, enjoy it with a crunchy, praline-filled entremet, a royal chocolate cake or Philippe Conticini's coffee tiramisu.
Cellaring Potential and Tasting :
The 2016 Château Lafleur is a nectar with a very high ageing capacity, which would deserve to wait another ten years in the cellar to reach its peak between 2030 and 2036.
However, it can be enjoyed now if it is properly prepared. For this purpose, take care to place the bottle the night before in the serving room at room temperature and to 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%.
