critic reviews
The 2019 Lafleur outperforms the 2018 in every facet—a brilliant wine. With a mélange of red and black fruit on the nose and hints of melted tar, this displays sensational delineation and focus, adopting an almost Burgundy-like purity. The palate is precise and far more mineral-driven than the preceding vintage, with a killer line of acidity that is some achievement given the warmth of the growing season. There is a dash of cracked black pepper and allspice on the persistent finish that leaves you wanting more. Could you broach it now? If you insist. Wise owls will give it another decade. Tasted from ex-château magnum at Kate & Kon's 40-Year vertical in Austria.
Made from 53% Merlot and 47% Bouchet (Cabernet Franc), the 2019 Lafleur is deep garnet-purple in color. It slowly grows in the glass, emerging with scents of blueberry compote, prunes, and dark chocolate, followed by suggestions of garrigue, cedar, and wild sage. The full-bodied palate is firm, grainy, and hedonic, featuring loads of savory nuances and finishing on a lingering aniseed note.
The 2019 Lafleur is an utterly profound young wine that unwinds in the glass with aromas of rose petals, raspberries and sweet spices mingled with notions of blood orange, violets and fresh tobacco that are hauntingly reminiscent of this estate's great 1982. Full-bodied, deep and seamless, it's layered and multidimensional, with a concentrated core of vibrant fruit, lively acids and ripe, powdery tannins, concluding with a long, searingly intense finish. This magical Lafleur is unquestionably one of the wines of the vintage.
Rich and powerful on the nose, with layer upon layer of black and brambly fruits, fresh tobacco leaf. Really one to drink in, raspberry, cherry, blackberry, pencil lead, tobacco, flint, crushed earth, cigar box, inky and powerful and extremely confident. It has so much of the freshness and power of the 2016, with hints of smoked caramel that point to the generosity that is contained within the layers, set against the severity of slate minerality and tight tannins. Likely to shut down pretty severely from now, needs to be given a good 10 years.