Tasted April 2023. 50% of the crop this year was lost due to a hail storm in June. Tightly-coiled but powerful with core of blackcurrant fruit and pure dark plum. Plenty of grippy tannin and savoury bite.
A powerful wine from the soils of St Estèphe, slate, graphite, very Left Bank, this is a brilliant Le Boscq that is serious, well structured, big black pepper finish. Mouthwatering levels of freshness also, this is a great value choice. 50% of the crop was lost to hail in June, giving 25hl/h yield overall.
An absolutely stunning Saint-Estèphe, the 2022 Château Le Boscq offers thrilling levels of plum and cassis fruits that slowly give way to more gravelly earth, licorice, and violet notes with air. Full-bodied, concentrated, and beautifully balanced, with remarkable purity of fruit, this is a seriously good 2022 that will need 4-5 years of bottle age and keep for decades. If it shows this well from bottle, it will easily be the finest wine I've tasted from this château.
Solid fruit here with spices like cardamon and cloves. Medium-bodied with a pretty core of fruit in the center palate and chewy tannins. Typical for the appellation.
The 2022 Le Boscq is super-concentrated and yet also vibrant. Dark red/purplish fruit, cigar box, lavender, rose petal, licorice and pomegranate infuse the 2022 with notable depth. Yields were just 25 hectoliters per hectare after hail in June reduced the potential crop dramatically. This has real potential.
Critic score 92/100
Maturity Ready 2021 - 2033
Prices shown in bond
Critic score 94.5/100
Maturity Young 2026 - 2040
Sign up to our newsletter and enjoy a 5% discount on your first purchase.
By submitting your details, you’re agreeing for us to send you information about offers and the latest updates from Lay & Wheeler by email. We’ll always treat your personal details with care and will never sell them to other companies for marketing purposes. Please visit our privacy policy page for more information.
We use cookies to deliver a better experience for you on our site. By continuing you agree to our use of cookies.
