FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019, 2020 & 2021
Loved by 50k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Chateau Lilian Ladouys 2016 - Chateau Lilian Ladouys
Chateau Saint Cosme

CHATEAU LILIAN LADOUYS 2016 - CHATEAU LILIAN LADOUYS

  France / Bordeaux
SORRY GUYS, WE RAN OUT OF THIS ONE

93pts by James Suckling, 92pts by Decanter, 92pts by Jeb Dunnuck and 91pts by Robert Parker!

SEND PAGE TO FRIEND

Why do we love it?

Chateau Lilian Ladouys is this Saint Estephe that all wine critics are talking about. The 2016 vintage got 93pts by James Suckling, 92pts by Decanter, 92pts by Jeb Dunnuck and 91pts by Robert Parker and in fact their suggestion was to enjoy it from 2022 to 2032 so if you want to try an enjoyable Bordeaux now or the next years without spending a fortune then you just found it.

Chateau Lilian Ladouys is located in Saint Estephe and belongs to the cru Bourgeois Exceptionnel category, the highest distinction of the cru bourgeois category. The history of the winery dates back to the 16th century and the La Doys family. It later passed into the hands of the Barres family where it began its glorious course. In the 20th century at the helm of the chateau were Christian and Lilian Thiébolt who gave the chateau the form it has today and its name. Since 2008 the owners are the Lorenzetti family that operates in the greater Bordeaux area. Since then, the golden age of chateau has begun as in 2011 it was on the list of the best wines of Wine Spectator and later stood out as the fourth best wine of Saint Estephe, among giants.

Its vineyards are spread over 80 hectares on the Cos plateau and since 2020 they have been certified organic. The blend for the 2016 vintage consists of 62% Merlot, 32% Cabernet Sauvignon and 6% Petit Verdot. The wine matures for 15 months in new (30%) and old French oak barrels and the result is exuberant and juicy.

The bottles are strictly limited.

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Chateau Lilian Ladouys has deep ruby color and explosive nose with notes of raspberry, cherry in brandy, cedar, vanilla, pepper, nutmeg, purple flowers and cocoa.

In the mouth it has rich body, moderate (+) acidity and robust tannins. Ripe red and black fruits, violets, eucalyptus, vanilla, pepper and chocolate fill up the mouth in every sip.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5%
Origin Bordeaux, Γαλλία
Variety Merlot, Cabernet Sauvignon, Petit Verdot
Aromas Raspberry, cherry, cedar, vanilla, pepper, nutmeg, purple flowers, cocoa
Bottle Size 750ml
Barrique 15 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No

CHATEAU LILIAN LADOUYS 2016 - CHATEAU LILIAN LADOUYS

PAIR IT

Perfect pairing with rib eye, slow-braised spare ribs, mutton burgers with caramelized onions and brie 

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}