Château Ladouys
Château Lilian Ladouys
Saint Estèphe Red Bordeaux Blend 2018
Château Ladouys
Cru Bourgeois St. Estèphe Red Bordeaux Blend 2011
Half off pants off, but totes worth the sharpness and the dry tastes of this vintage. — 7 years ago
Château Lilian Ladouys
Cru Bourgeois St. Estèphe Red Bordeaux Blend 2009
Lovely, no bricking on the edge so it’s not really showing age. Nose is a bit hot still but very fitting the 09’s. It’s secondary for sure on the palate with fruit not overpowering but balanced in with the leather and cedar. Very good for the price point, it is in a good place now. — a year ago
Château Lilian Ladouys
La Devise de Lilian St. Estèphe Red Bordeaux Blend 2014
Full bodied, balanced lovely — 6 years ago
Château Lilian Ladouys
Cru Bourgeois Supérieur St. Estèphe Red Bordeaux Blend 1989
Sometimes a man has to take #steakandclaretnight into his own hands. This fine Bordeaux is worth the 28 year wait, and cuts the rich dry aged ribeye like a razor. The color of the wine is still so strong, the texture so rich, yet the wine finishes bright. The magic of Bordeaux is in this bottle- dark fruit, bright finish! — 8 years ago
When tannins and savory herbal notes counter lush, ripe fruit. This bitter component can then be a bridge between the wine and the dish. Grilled radicchio, dandelion greens, cocoa, sauces or reductions with tea and coffee, Brussels sprouts, the skins of nuts (the brown part of the almond), and burnt bits will lead your tongue to focus on the fruit in the wine, and the caramelized sugars in the vegetable. Sometimes just the right touch of black pepper, rosemary, or star anise will make a vegetable resonate with wines from Bordeaux. Try roasting cauliflower with a rub of sumac or za’atar to add depth of flavor. Or a hint of cumin or turmeric with roasted root veggies. Umami flavors in soy and tamari are another option. Try playing with different spices. Fats also binds with tannins, which is why meat has been such a classic pairing with big red wines. But you can do the same thing with cheese, nuts, and oils (smoked oils or nut oils, even more so!). Drizzle olive oil on anything, but avoid extra-virgin olive oil as it can show green notes and pull your palate rather than compliment it when used in the dish. Candied almonds, walnuts, or pumpkin seeds tossed into your dish makes a natural connection with both Left or Right Bank wines. Other items to use as bridge components are; avocado, flax seeds, walnuts and pecans. Hope this helps and you find this useful.
Château Lestage
Listrac-Médoc Red Bordeaux Blend 2019
2019 vintage. Another great value from this Listrac estate. Dark red. Black fruit, less oaky compared to the 2018. Good concentration, a more extracted style compared to fellow Cru Bourgeois Supérieur Lilian Ladouys 2019 (Saint-Estephe) tasted alongside, but excellent value at 11(!) euros. — 3 years ago
Le Charme de Ladouys
Saint-Estèphe Red Bordeaux Blend 2014
Le charme de LADOUYS :Deep purplish dress. Nose dominated by floral notes, violet, ripe fruit. On the palate, a beautiful, fleshy, polished and expressive attack. Evolution and finish brought by the freshness and the structure of the wood. A complete wine pleasing right now. — 6 years ago
Château Pédesclaux
Pauillac White Bordeaux Blend 2010
A long underperforming 5th growth, that has undergone critical investments and seen dramatic turn around. Now under the same ownership/management as Lilian Ladouys. — 11 years ago
Tom Casagrande
Quick double decant. After 15 minutes, it’s already cookin’. Nose shows cassis, clay, a little underbrush, a slight menthol note, a little violet. Lots going on. Rich and a little macho in the mouth, like many ‘18s. There’s a fair whack of soft tannin, but it’s already drinking well. Intense and full. Not elegant, but gives you more than your money’s worth of flavor. Certainly will be better in 5 years or so. — 17 days ago