Kim Schott Jones Watt

9.4

Beautiful deep gold, smooth green apple with slight mineral. — 5 years ago

Lou Sab

9.0

Enjoyed with Christmas cheer...nice and uncomplicated smoothness. — 6 years ago

Don Simon

8.9

Was geiler würziger schlanker Scheiss. Nix für fetttrinker. I love it — 8 years ago

Cass Morris

9.5

*Lovely* sav blanc. Clear, crisp, simple elegance. — 8 years ago

Eglantina Di Mase

9.0

Hubert de Bouard en su pequeño viñedo "gran Moine" — 9 years ago

Eddie Gilbert

9.4

Merci Fabrice Bouard for the generous gift. All that and a bag o'chips! — 9 years ago

Leith Shenstone

9.6

Again...two of everything is a good rule. — 10 years ago

with Kelsey

Gregg Congleton

9.1

Mostly Syrah with a dash of Grenache - very interesting combo - like a chateauneuf du pape without the chalk. Great recommendation from our favorite somm at Vin sur Vingt upper west side — 5 years ago

Alex Hirst

9.0

Fresh, juicy, mineral — 7 years ago

Karen Easton

9.1

Elegant white. — 8 years ago

Douglas Braun

9.1

I have notes on this wine it has maybe more Minerality and hazelnut character really nice aging well — 8 years ago

Douglas Braun

8.9

Hazel nut , baked apple , minerality really pretty — 8 years ago

Sage Shimoda

9.0

Aged nicely. Alive and well. — 9 years ago

Jérémie Rebelo

9.7

This is the kind of wine that I want to discover every single time!! The best Gamay I have ever experimented! Definitely in love with this work.
Qui a dit que le forez ne faisait pas de vin??? Merci Mr Bonnefoy!!!Découverte 2014! — 9 years ago

Tom Kobylarz

8.9

Good not great, a little musky and bretty, the vintage probably saved it as the deep red fruits and prefect tannin push most if the funk out though it still lingers. #brettsucks #bouard #bellevue — 10 years ago

Hiroshi Tominaga

8.9

Good. Bought at Mitsukoshi for ¥3,700. — 5 years ago

David T

Independent Sommelier/Wine Educator

9.3

The nose reveals, dark currants, ripe, slightly liqueur; blackberries, black plum, dark cherries, black raspberries, charred strawberries, hints of cooked rhubarb and raspberries. Mixed berry licorice/cola, anise, vanilla, cinnamon, nutmeg, touch clove, steeped fruit tea, herbaceous notes, leather, tobacco, charcoal, wood shavings, limestone minerals, dry stones, a little forest floor, dark fresh florals, lavender & violets.

The body is round, lush with some dusty tannins on the long set. It’s really beautiful right now but, there is still better things ahead over the next 5-8 years before it peaks. It’s silky & satiny. The structure, length, tension and balance are really starting to hit its stride. Dark currants, ripe, slightly liqueur; blackberries, black plum, dark cherries, black raspberries, plum, charred strawberries, hints of cooked rhubarb and raspberries. Mixed berry licorice/cola, anise, vanilla, cinnamon, nutmeg, touch clove, mocha powder, medium dark spice, steeped fruit tea, herbaceous notes, mint, expresso roast, leather, cedar, limestone minerals, dry stones, crushed dry rock & clay, a little forest floor, dark fresh florals, lavender & violets. The acidity is round & beautiful...really shows the greatness of the vintage. The finish is; lush, rich, ripe, elegant, well balanced, polished and quite persistent.

Photos of, Chateau La Fleur de Bouard, the tops of the stainless steel tanks that flow by gravity into the tanks that hang from the other side of the floor/ceiling and their Merlot vines.

I think this was under $35 when I bought it in futures.

Producer history & notes...Chateau La Fleur de Bouard was started by Hubert de Bouard, the owner of Chateau Angelus and Chateau Bellevue in St. Emilion. Hubert de Bouard purchased the vineyard from in 1998. This is a relatively new wine, as the first year for the wine was produced with the 2000 vintage.

Chateau La Fleur de Bouard is produced from a specific a two hectare parcel of old vines that are around 45 years of age, situated on the Lalande de Pomerol Plateau. The vineyard for Chateau La Fleur de Bouard Le Plus is planted to 100% old vine Merlot.

In 2011, La Fleur de Bouard completed a multi-year, top to bottom reconstruction of their entire wine making making facilities and the chateau, making this one of the most modern estates in the Right Bank. The most striking new feature is their hanging, reverse, conical, stainless steel vats as shown in my photos.

The production of La Fleur de Bouard sees a five day cold soak at 10 degrees Celsius and a four-week maceration in “OVNI” stainless steel tanks. The wine is vinified in a combination of stainless steel vats and short, squat shaped oak barrels. The wine receives regular pigeages.

Malolactic fermentation takes place in 100% new, French oak barrels from four different coopers, Taransaud (40%), Demptos (40%), Darnajou (15%) and Vicard (5%). Aging sur lies takes place in 100% new, French oak barrels for an estimated 33 months prior to bottling. The wine requires collaring time for the oak to fully integrate into the wine, and for the secondary notes to develop. — 6 years ago

Mark Eastom

8.9

Apple, pear, spice and all things nice. Great acid and minerality. — 9 years ago

with Douglas

Josh Luhn

Luhn Wine Consulting Owner, Luhn Family Wines

9.5

Super cool under the radar Chard from a vdp around Bergerac made by Hubert de Bouard of Fleur de Bouard. Shows like amazing Burg. 10% each of Sauv Blanc & Petite Manseng with the 80% Chard. Focused green apple and Asian pear meld with white flowers and toast notes. Great balance. Wish I could find the 2012 state side, I bought this in France. Best deal I have ever encountered with Chard. — 9 years ago

Joe D'Angelo

9.2

A project from Hubert de Bouard (Angelus) and Dominique Hebrard (formerly of Cheval Blanc) — 10 years ago