Intense ruby red with purple reflections towards the rim.
Herbal notes and fine nuances of blackberry compote with orange zest and tobacco on the nose. Juicy, chocolatey and well-structured, with hints of cloves and ripe cherries, and elegant tannins on the palate. Very long and persistent finish with excellent ageing potential.
92 POINTS
The Wine Cellar Insider
Drink from 2023–2038
Silky, soft and fresh, with a gorgeous polish to the dark red fruits, made even more interesting by floral accents. There is sweetness to the fruit, soft, silky tannins, and freshness in the finish. I enjoy the spicy cocoa note that comes through on the back end.
92 POINTS
Jeff Leve
Drink from 2023–2038
Silky, soft and fresh, with a gorgeous polish to the dark red fruits, made even more interesting by floral accents. There is sweetness to the fruit, soft, silky tannins, and freshness in the finish. I enjoy the spicy cocoa note that comes through on the back end.
92 POINTS
Jane Anson
Drink from 2026–2040
91 POINTS
Falstaff
Intense ruby red with purple reflections at the rim. Herbal savouriness, fine nuances of blackberry compote with orange zest and tobacco. Juicy, chocolatey, elegant, well-structured, with cloves, fine tannins, ripe cherries. Very long and persistent; already approachable but with ageing potential.
About Château La Serre
The seven hectares of vineyards at Château La Serre lie along the edge of Saint-Émilion’s famous limestone plateau, just a few meters from the centre of the medieval town. The vineyard is planted on a south-facing limestone plateau (hence the name “La Serre” – French for “the greenhouse”), covered with a thin layer of clay, with an average vine age of 35 years. The plantings consist of 80% Merlot and 20% Cabernet Franc.
The passionate owner, M. Luc d’Arfeuille, advocates a traditional approach both in the vineyard and winery. The soil is worked manually to avoid the use of herbicides, and vineyard work is kept to a minimum to allow the natural character of the estate to shine through. Traditional practices such as pruning and green harvesting are sufficient to control yields. In recent years, some modern elements have been introduced, including cold maceration before fermentation and optical sorting. The wines are typically deep and generous with a distinct streak of minerality.
