Wines Pessac-Léognan Château Bouscaut - 2015

Viniou Reviews

Château Bouscaut 2015 is a red wine from the esteemed Pessac-Léognan AOC within the Graves subregion of Bordeaux, France. While the precise blend for this vintage isn't specified, the reds of Pessac-Léognan are typically crafted from a marrying of Cabernet Sauvignon, Merlot, and sometimes Cabernet Franc or Petit Verdot. The 2015 vintage in Bordeaux was marked by a warm, dry summer and timely harvest, resulting in wines of ripeness, balance, and finesse. At Château Bouscaut, traditional vinification methods are combined with modern precision, including carefully managed fermentation and ageing in French oak barrels, lending the wine depth and subtle complexity. Expect a nose of ripe blackcurrant, plum, and forest floor, with hints of cedar, toasted spices, and graphite. The palate is structured yet supple, with fine tannins and an elegant, persistent finish.

The Pessac-Léognan appellation sits in the northern part of Graves, renowned for its gravelly soils that provide excellent drainage and contribute markedly to the distinctive minerality and structure of its wines. The region’s moderate maritime climate, influenced by the nearby Atlantic, ensures even ripening and brings freshness to the wines. Historically, Pessac-Léognan has a storied past, with some of the oldest vineyards in Bordeaux, and is recognised for its harmonious, age-worthy reds and whites. Château Bouscaut is one of the celebrated estates, contributing to the area’s reputation for excellence and innovation.

For food pairings, this Château Bouscaut would beautifully complement classic dishes from the Bordeaux region, such as entrecôte à la bordelaise (rib steak with red wine and shallot sauce) or duck breast with a plum sauce. Other excellent matches include roast lamb, rack of venison, or a rich mushroom risotto. It also pairs well with semi-matured cheeses like Comté or Saint-Nectaire, which enhance the wine’s earthy and truffled nuances.

For optimal enjoyment, serve Château Bouscaut 2015 at 16-18°C. Decanting for one to two hours before serving will help the wine open up, revealing its full aromatic complexity and integrating its tannic structure. This vintage can be appreciated now, with its generous fruit and balance, but also promises rewarding development with a few more years of cellaring.