PV Tasting Notes
Full ruby red in colour, the perfume is all currant, liquorice, mineral and smoke, all lower down in the base tones. The palate has sweet currant, pure crushed black fruits and violets, pure and heady, this has a high proportion of Cabernet Franc and it shows, finishes with plum and cassis with hints of black olive, herbs and spice. This is a serious red, and one that will begin to bloom only after 4 or more years in bottle, put it to the back of the cellar and forget about it until 2014, by then people will be re-rating it, up and up and up.
Independent Review92 James Suckling - Wine Spectator March 2009
Offers violet and blackberry on the nose, with tar. Full-bodied, with velvety tannins and a fruity, minerally aftertaste. Long and silky. Very serious for the vintage. Best after 2013. –JS
90 points Robert Parker - Wine Advocate Feb 2009
As usual, the second wine, the 2006 Clos du Marquis, exhibits a character similar to the grand vin, but it is a more fruit-forward effort with sweeter tannins, and a more precocious, evolved personality. With super intense black cherry and cedary notes intermixed with hints of licorice and barrique, this deep, medium to full-bodied, velvety-textured wine is ideal for consumption over the next 15+ years.
92-94 James Suckling - Wine Spectator April 2007
Wonderful aromas of blackberries, minerals and dried flowers. Full-bodied, with a lovely core of cool fruit. Racy and caressing tannins. Excellent. 13.2 percent Cabernet Franc--more than normal. Better structured than normal, too. Score range: 92-94 –JS
Serve this with all manner of great foods like, Beef Tartare, Beef Carpaccio with spicy olive oil, Roast beef with Yorkshire pudding, Seared beef fillet, Beef Tagliata, Poached fillet of beef on red peppers, Beef stroganoff, Blackened beef steak, Tournedos Rossini with Madera Sauce, Beef olives with kidney gravy, Slow roasted four rib, Seared beef fillet, Beef and shiitake mushroom stir fry, Salt beef and horseradish mash, Sweet tangy chilli beef, Braised shin of beef, Roast fillet of lamb, Navarin of lamb, Braised duck legs, roast duck breasts and red cabbage slaw, Duck with soy, diced plum and honey, Pan-roasted duck with cherry sauce, Pan-roasted partridge with creamed Brussels sprouts and chestnuts, Roast grouse with neeps, savoy sausage and whisky honey sauce, Honeyed crispy duck, Venison with blueberries, Roasted venison with chocolate vinaigrette.
Chateau Leoville Las Cases represents about half of the original Chateau Leoville estate dating from 1855, the balance form Leoville Poyferre and Leoville Barton. The Las Cases estate extends from the borders of Chateau Latour to the town of Saint Julien. Perhaps the most notable landmark on the road is the Las Cases Archway which appears on the label. All of the Leoville’s are classified second growth, but the Las Cases is considered as the very best of the three and a modern day first growth.