A historical, Grand Cru Classé left bank wine hailing from the exceptional terroir of Saint-Julien and the expertise of the Cuvelier family and their dedication to wine making.

This expressive wine is powerful and generous, marked with a tannic structure that gives way to freshness and elegance. Consistently outstanding, a blend of 61% Cabernet Sauvignon, 27% Merlot, 8% Petit Verdot and 4% Cabernet Franc, offers intense aromas of red and black fruit accented by a hint of vanilla. Aged in oak barrels, 80% of which are new, for a period of 18 to 20 months.

“The 2015 Leoville Poyferre is cut from the same cloth as the 2016, yet is more sexy, rounded and opulent. Notes of cassis, licorice, crushed rocks, lead pencil shavings and graphite all emerge from this unctuous, ripe, pedal-to-the-metal beauty that’s absolutely loaded with fruit and texture. Reminding me of the 2003, yet only fresher, don’t miss this beauty. It should be drinkable in 3-4 years and last for 3-4 decades. The blend of the 2015 is 65% Cabernet Sauvignon, 26% Merlot, 6% Petit Verdot and 3% Cabernet Franc. 2021-2061”
97 points Jeb Dunnuck, November 2017

“The 2015 Léoville-Poyferré has more fruit intensity and swagger on the nose compared to the previous vintage with luxuriant red berry fruit, orange blossom and vanilla pod. The oak is not becoming more assimilated. The palate is medium-bodied with svelte tannins, sweet and sensual, maybe it does not quite possess the tension of the 2014, yet there is such weight and harmony on the finish that this is nigh impossible to resist. Gorgeous. Tasted at the Léoville-Poyferré vertical at the château with Sara Lecompte Cuvelier.”
95 points, Neal Martin, Vinous Media, June 2021

“Dark plum cake, blueberry reduction and açaí berry fruit tilts this to the exotic side of the ledger, with warm ganache, melted black licorice and tar notes providing the spine through the lush finish. Displays some serious latent grip, so there’s no rush despite the showy fruit. Best from 2022 through 2040. 18,439 cases made.”
95 points, James Molesworth, Wine Spectator, March 2018