Chateau Lilian Ladouys Saint-Estephe 2015

Château Lilian Ladouys Saint-Estèphe 2015 is a refined and powerful Left Bank Bordeaux from the Saint-Estèphe appellation, an area known for producing structured, age-worthy wines with deep complexity. Château Lilian Ladouys, with a history dating back to the 16th century, has undergone a remarkable resurgence in recent years, with significant investment in vineyard management and winemaking, ensuring a modern yet terroir-driven expression of Saint-Estèphe.

The 2015 vintage was an exceptional year in Bordeaux, characterised by warm conditions that led to perfectly ripe grapes while retaining freshness and structure. This wine is a blend of Merlot, Cabernet Sauvignon, and Petit Verdot, offering a balance of ripe fruit, firm tannins, and elegant oak integration.

Appearance: Deep ruby-red colour, almost opaque at the core, gently transitioning into delicate garnet hues at the rim. Brilliant clarity and excellent luminosity showcase the wine's refined elegance, enhanced by graceful viscosity and elegant, slow-forming tears cascading beautifully down the glass

Aroma: The nose is expressive and layered, featuring ripe blackberries, cassis, and dark cherries, complemented by notes of cedar, tobacco, and crushed violets. Hints of graphite, dark chocolate, and earth add complexity and a distinct Saint-Estèphe character.

Taste: Medium to full-bodied, the palate unfolds with layers of blackcurrant, plum, and dark cherry, balanced by savoury notes of leather, dried herbs, and pencil lead. The tannins are firm yet polished, providing structure and ageing potential. A well-judged oak influence lends touches of vanilla, spice, and toasted cedar, enhancing the wine’s depth without overshadowing the fruit.

Finish: Long and persistent, with lingering notes of dark fruit, tobacco, and a refined mineral edge, leaving a poised and sophisticated impression.

Food Pairing: Château Lilian Ladouys Saint-Estèphe 2015 pairs beautifully with roast beef with a red wine jus, where its tannic backbone complements the richness of the dish. It also pairs well with duck confit and wild mushrooms, enhancing the earthy and savoury elements of the meal. Decanting for at least one hour is recommended to allow the wine’s full complexity to unfold.