Chateau La Fleur de Bouard is owned by the de Bouard family. When Hubert de Bouard purchased the property in 1998, it was called La Fleur Saint Georges. Following the age-old custom of renaming a wine after a change in ownership, they rechristened their new property, Chateau La Fleur de Bouard.

To produce the wine of La Fleur de Bouard, the grapes go through a pre-fermentation, cold maceration at 10 degrees Celsius, and a 3-4 week maceration in stainless steel tanks. Alcoholic fermentation takes place in 28 stainless steel tanks that range in size from 70 hectoliters and go up to 80 hectoliters.

Malolactic fermentation is performed in 75% to 80% new oak barrels. The wine is then aged in the vat to help integrate the wood. Lastly, the wine is then placed in 75% to 80% new, French oak barrels for between 18-24 months, depending on the character of the vintage.

Chateau La Fleur de Bouard is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau La Fleur de Bouard is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.

Black raspberry, licorice, dark chocolate and espresso bean generate the perfume, leading to a smooth, delicate texture and a dark chocolate, cherry core. This elegant wine has good weight, freshness and sweet fruits that enhance and extend the cordial-like finish.

Only 100 cases produced and these vintages have to be the best vintages to be drinking, enjoy!