The estate is now managed by Sara Lecompte-Cuvelier. The vines are 38 years old on average. The hand-picked grapes are double sorted; pumping over; fermenting in temperature-controlled stainless steel tanks; aging 18 months in 80% new French oak barrels where the MLF takes place; fining by egg white.

The winery has sent all samples of this vertical tasting to my studio in Shanghai. The assemblage of Chateau Leoville Poyferre 2009 is made up of 62.5% Cabernet Sauvignon, 29% Merlot, 6% Petit Verdot and 2.5% Cabernet Franc. Animal fur-like undesirable notes and richness disappeared magically after three hours' aeration. Unexpectedly, the expressive 2009 Leoville Poyferre emitted from the glass with a lucid, refined and fresh scent of…(for all the details, please subscribe)…in a flavoursome and textured yet fine end that was full of inviting fruitiness. Neither overwhelming nor powerful, this should be one of the most touching expressions of the 2009 Bordeaux. Drink it over the next 20-25 years. Chateau Leoville Poyferre 2010 reveals the same blend as Chateau Leoville Poyferre 2009. The opening act was already breathtaking, even though without the decantage. The austere yet crystalline and noble nose was dominated by…(for all the details, please subscribe)…on the mineral-inflected and compact finale that showed endless and complicated flavours. Although displaying the ultimate drinkability and exquisiteness currently, this moreish and poised blockbuster made from 'vintage of the century' could still age effortlessly for decades. Chateau Leoville Poyferre 2015 was admirably sweet and precise on sniff while polished and mineral-infused on the taste. Chateau Leoville Poyferre 2017 was faintly tight but refined and delicate. Chateau Leoville Poyferre 2019 was a wine with enough emotions to put me in tears. Showing the quintessential lucidness and brightness of the vintage. The delightful and stunning perfume was packed with…(for all the details, please subscribe)…in a tension-filled aftertaste that revealed captivating succulence. It's a bit nervy, but a few years in the cellar should do the trick.