Chateau Louis St. Emilion Bordeaux, Complete Guide

Learn everything about Chateau Louis, St. Emilion with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Louis History, Overview

Previously known as Chateau Rol de Fombrauge, this Saint Emilion property was purchased in 2006 by Thierry de la Brosse. One of the first decisions made by Thierry de La Brosse was to hire the team of Stephane Derenoncourt to help him transform Rol de Fombrauge into what we know of as Chateau Louis.

In 2008, Chateau Louis was increased in size to 3.8 hectares after the owner was able to purchase additional, Grand Cru vineyard land in the Saint Emilion appellation.

Thierry de la Brosse is a co-owner of the world’s most revered and most expensive bistro, L’Ami Louis in Paris. It’s easy to see where Chateau Louis found its new name.

For the record, if anyone does not know, L’Ami Louis makes the world’s finest roast chickens you’re ever going to eat. And even better than that, they have the only 100 Pt potato dish on the planet! But I digress and dream about that potato dish.

Things changed in 2017 when Chateau Louis was sold to the Hongkong Baolang Holding Company. Shortly after the purchase, the new owners began a massive renovation of the cellars, along with replanting’s in the vineyard. They have also enlarged the vineyard with additional purchases.

Chateau Louis Vineyards, Terroir, Grapes, Winemaking

The 8 hectare Right Bank vineyard is planted to 80% Merlot and 20% Cabernet Franc, which is typical of this part of St. Emilion. Chateau Louis has old vines. On average, the vines are close to 43 years of age.

The vineyard is planted to a density of 6,600 vines per hectare. However, some of the new plantings are done at a much higher density of 8,300 vines per hectare. The terroir is clay and limestone soils that are often found in this part of the appellation.

Serious vineyard management takes place at Chateau Louis. They never use any type of herbicide. Cover crops are planted, which helps add life to the Saint Emilion soils and keep the soils dry. Harvesting remains entirely manual. Yields can be quite small. As an example, in 2010, yields were only 12 hectoliters per hectare! 

To produce the wine of Chateau Louis, the whole berries are fermented in small, open-top, French, oak tanks with regular pigeages. The total maceration time runs 30 to 32 days.

Malolactic fermentation takes place in oak barrels. The wine spends six to eight months on its lees with regular stirring during the aging process. The wine of Chateau Louis is aged in up to 75% new, French oak barrels for between 15 to 16 months before bottling.

The best vintages of Chateau Louis are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010 and 2009.

On average the production is close to 3,200 cases of wine per year. Chateau Louis makes a second wine that is usually produced from 100% Merlot, La Reserve de Louis. La Reserve de Louis comes from a specific 1-hectare parcel of vines. In addition, they also own Chateau Jean Blanc, another Saint Emilion property.

When to Drink Chateau Louis, Anticipated Maturity, Decanting Time

Chateau Louis needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or more. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Louis is usually better with at least 3-5 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Louis offers its best drinking and should reach peak maturity between 4-14 years of age after the vintage.

Serving Chateau Louis with Wine, Food, Pairing Tips

Chateau Louis is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Louis is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Louis is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta. Of course, any of those amazing bistro dishes at L’Ami Louis in Paris would be just fine as well. Especially that 100 Pt potato dish!

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