| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Leoville Poyferre 1999 |
| Item No.：FBSJ010 |
| Grape Varieties：Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot |
| Classification：2nd Growth 1855 St Julien |
| Appellation：Saint-Julien |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：89
Wine Spectator：87
Decanter |
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| Tasting Note： |
Wine Advocate#140(4/2002) Rating: 89 points Drink: 2002-2016
A perfumed bouquet of flowers, jammy cassis, sweet oak, and truffles jumps from the glass of this ripe, classic, mid-weight claret. The wine is elegant rather than powerful. It possesses intense fruit, admirable ripeness as well as balance, and a long finish. Enjoy this beautiful, sexy Poyferre over the next 12-14 years. - Robert Parker
Wine Spectator (3/31/2002) Score: 87
Delicious red. Plenty of plum and blackberry character on the nose. Medium-bodied, with light silky tannins and a delicate, fruity finish. Best after 2003. 20,000 cases made. –JS
Decanter Rating：
Very fruity nose, with a mineral, structured palate. Good weight of fruit. |
| Food Match： |
Western Food:Red Bordeau is excellent with beef, lamb, grilled veal, game such as pheasant and poultry such as turkey. The wine pairs well with food made with rich sauces. Other good accompaniments are: tandoori, pGtT, bean dishes and stews
Chinese Food:Roasted duck, goose and pigeonneau, salted shrimp and crab, air-dried and smoked meat, idwsi, sautéed fish, steamed Guangdong pork, braised dongpo pork, Nanjing stewed duck in sauce, braised chicken in red wine, fried kidney, fat roast pork, gemischter roasted chicken.
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