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Chateau La Fleur de Bouard 2016

Chateau La Fleur de Bouard 2016

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Chateau La Fleur de Bouard 2016

Fine and complex, a seducing Lalande de Pomerol red wine

The estate

Through fine Lalande de Pomerol wines, Chateau La Fleur de Bouard reveals the aromatic expression of an outstanding terroir in an illustrious appellation, located on the right bank of the Bordeaux region.

The vineyard

Chateau La Fleur de Bouard overlooks a 33-hectare vineyard. The vines are 25 years old on average and are planted on an exceptional patchwork of soils. 16 hectares of vines, situated on the Neac plateau, rest on soils composed of clay, sand and gravel. An 8-hectare single block plot on the Lalande de Pomerol plateau lies on a gravelly hill, comprising 15% to 20% clay. Lastly, 9 hectares of vines are planted on a gravelly clay hill.

The vinification and aging

Pre-fermentation maceration before alcoholic fermentation. Maceration for 3 to 5 weeks. The vinification is carried out exclusively using a gravity-flow method. Malolactic fermentation in barrels, as well as aging for 18 to 24 months (75% to 80% are new barrels).

The blend


Cabernet franc

Cabernet sauvignon

Chateau La Fleur de Bouard 2016: Characteristics and tasting tips

The tasting


The nose combines fruity fragrances (black cherries, blackcurrants) with subtle mineral notes (gunflint).


Medium-bodied, this wine seduces the palate with its fine tannins as well as its delicious fruity and smoky notes.


This Lalande de Pomerol red wine can be kept in the cellar until 2037, enabling it to reveal its full aromatic range.

Wine critic
Chateau La Fleur de Bouard 2016
badge notes
badge notes
J. Suckling
Wine Advocate-Parker :
The 2016 La Fleur de Boüard is blended of 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon. It has a medium to deep garnet-purple color and is a little youthfully reticent to begin, giving way to provocative crushed rocks, tilled soil, mossy bark and cigar box scents over a core of blueberry compote, black raspberries and blackberry pie with a waft of dried herbs. Medium to full-bodied, the earth-laced palate is positively charged with energy, framed by very fine-grained tannins and wonderful freshness, finishing on a lingering mineral note.