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Château Léoville Poyferré 2009
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Description
Characteristics and tasting tips for Château Léoville Poyferré 2009
Tasting
Colour
The wine reveals a deep garnet hue, enhanced by brilliant purple and vermilion highlights.
Nose
Highly complex, the nose releases alluring aromas of black fruit such as blackberry, plum and crème de cassis. With aeration, subtle notes of graphite, pencil lead, dark chocolate and sweet spices emerge, accompanied by a delicate floral touch.
Palate
The attack is broad and voluptuous, revealing a silky, glycerol-rich texture. The palate offers rich, concentrated substance, perfectly balanced by lovely freshness. The noble, finely velvety tannins carry the wine towards a remarkably long, persistent finish marked by spicy nuances.
Food and wine pairing
This red wine pairs beautifully with roasted or braised red meats, such as a rack of lamb, dry-aged rib of beef or game. It will also elevate fine poultry served with wild mushrooms, root vegetables or truffles.
Serving and cellaring
To enjoy this 2009 vintage at its best, it is recommended to decant it one to two hours before serving, at an ideal temperature of 17 to 18°C. This great wine can be enjoyed now, but its structure will allow it to continue evolving in the cellar until around 2050.
The opulence and structure of a great Saint-Julien wine
The estate
Although the origins of its terroir date back to 1638, the estate was officially founded in 1840, following the division of the historic Léoville estate. Located in the Bordeaux region of France, this illustrious property was ranked a 2nd Grand Cru Classé in 1855. Acquired by the Cuvelier family in 1920, it underwent a genuine qualitative renaissance under the leadership of Didier Cuvelier. Today, Sara Lecompte Cuvelier heads Château Léoville Poyferré, upholding the excellence and identity of this essential growth.
The vineyard
Located in the heart of the Saint-Julien appellation, the vineyard covers around 80 hectares. The vines are planted on magnificent terraces of Mindel gravel over a sandy-clay subsoil. This warm, perfectly drained terroir offers ideal conditions for ripening the grapes, while naturally regulating water reserves.
The vintage
2009 is recognised as a sunny, warm and early vintage. Particularly mild and bright weather conditions made it possible to achieve optimal ripeness. The harvest took place under the best possible circumstances, between late September and mid-October, ensuring a healthy and concentrated crop.
Winemaking and ageing
Vinification is carried out with great precision to extract the very essence of the fruit while preserving balance. The wine is then aged in barrels, with a significant proportion of 80% new oak, lending it complexity and structure.
Grape varieties
62.5% Cabernet Sauvignon
29% Merlot
6% Petit Verdot
2.5% Cabernet Franc



