Chateau Lusseau 2004
This high quality wine, aged in oak barrels for 12 to 14 months, will delight you by the harmony of its black fruit aromas and its subtle wood flavors.
You will love it either daily or for special occasions.
A small garagiste estate owned by the cellarmaster for Gerard Perse’s Pavie and other estates, Lusseau is always among the most sensual and silky-textured St.-Emilions. While the 2004 is not as concentrated as the 2005, it offers loads of smoky kirsch liqueur and sexy blacker fruits, low acidity, and a lush, hedonistic style. Drink it over the next 6-7 years.
Chateau LusseauView all wine
Responsible for the vast majority of American wine production...
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.
Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.