Château Léoville Poyferre 2014
- Textured, savoury
The reviews are brilliant and the reviews are bountiful. Let’s start from the top. Antonio Galloni, for Vinous, gives this “big, broad-shouldered St. Julien” 95 points thanks to “notable depth and huge, explosive intensity” and says it’s “without question one of the stars of the vintage.” James Suckling, 94 points, reckons it needs “four to five years to show its true potential” and simply calls it “ a beauty”.
Packing not only points, but also dark cherries, plums, spice and a pinch of white pepper, this is a full-bodied Bordeaux that’s a blend of 60% cab sauv, 35% merlot, 3% cab franc and 2% petit verdot. Neal Martin (93pts), from Wine Advocate) reckons “it has one of the most opulent sets of aromatics of the appellation” and is “one of the most decant Saint Julien Wines...well-crafted by Didier Cuvelier.” Perhaps Jancis Robinson sums it up best, as she so often does, by saying it’s just “rather glorious really”. Whoever you believe, everyone agrees this has years left in the bottle, so get cellarin’.
“The 2014 Léoville Poyferré is gorgeous. Dark, sumptuous and ample on the palate, it possesses remarkable depth. Dark cherry, plum, smoke, scorched earth, licorice and menthol all flesh out as this radiant, deeply expressive wine shows off its considerable pedigree. The 2014 is going to need time to fully come together, but it is super-impressive.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 60% Cabernet Sauvignon, 35% Merlot, 3% Cabernet Franc, 2% Petit Verdot
- Serving Temp.
Bordeaux is one of the oldest and most famous regions within France, known for both its Left Bank which produces more Cabernet Sauvignon based blends and its Right Bank which produces more Merlot based blends. Bordeaux is home to many of the worlds most expensive wines. The big guys on the left bank are Pauillac and Margaux and on the right you've got Saint-Emilion and Pomerol. Not forgetting the whites and the sweet stuff though, Bordeaux also is known for producing dry whites in Pessac-Leognan and sweet wines in Sauternes. The most common grapes grown in Bordeaux are Merlot, Cabernet Sauvignon, Cabernet Franc, Semillon and Sauvignon Blanc.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 4 (900g) veal shanks (for osso buco)
- 2 tablespoons plain flour
- 1 tablespoon olive oil
- 2 medium red onions, coarsely chopped
- 2 garlic cloves, crushed
- 3 medium carrots, thickly sliced
- 2 sticks celery, thickly sliced
- 410g can crushed tomatoes
- 2/3 cup (165ml) dry white wine
- 1 cup (250ml) Massel beef stock
- 2 teaspoons dried Italian herbs
- 2 tablespoons tomato paste
- Cooked polenta, to serve
- 1 garlic clove, crushed
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon finely grated lemon rind
- Place veal and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate.
- Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown. Transfer to bowl of slow cooker.
- Add veal. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season. Turn slow cooker onto low and cook, covered for 6-7 hours.
- Combine gremolata ingredients in a bowl. Serve osso buco on polenta, sprinkled with gremolata.