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Chateau Lagrange 2023
Pre-arrivals – 2 to 4 months delivery
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Description
Characteristics and Tasting Notes for Château Lagrange 2023
Tasting Notes
This vintage seduces with its fruity notes of blackcurrant and morello cherry, along with hints of licorice.
Aging Potential
This Saint-Julien wine can be cellared until 2060.
A Grand Cru Classé from Saint-Julien Combining Complexity and Finesse
The Estate
Château Lagrange is one of the iconic references of the Saint-Julien appellation. The estate boasts very ancient origins, as the site was home to a "Villa Rustica" as far back as the Gallo-Roman era. It was later the Knights Templar who initiated winegrowing on the property. Château Lagrange enjoyed a true golden age in the 18th century and was awarded the title of 3rd Cru Classé in the Official Classification of 1855. In 1983, Château Lagrange came under the ownership of the Japanese group Suntory and its president, Keizo Saji. Following an extensive renovation and investment program combined with the arrival of a dynamic team, Château Lagrange has risen to the very top of Médoc wines.
The Vineyard
Château Lagrange 2023 is a Saint-Julien wine produced from a single, contiguous 118-hectare vineyard. The vineyard enjoys a superb location on two gravel rises. Oriented north-south, the vines are planted on siliceous-gravelly soils with a clay-limestone subsoil. The vineyard's climate is temperate and oceanic in nature.
The Vintage
While early-year rainfall helped replenish water reserves, the subsequent warm conditions favored rapid vegetative growth. In June, the teams' expertise successfully managed high disease pressure, ahead of a mild summer. The harvest, carried out under ideal weather conditions, yielded healthy, high-quality grapes.
Winemaking and Aging
Hand-harvested grapes, with an initial sorting followed by a second sorting using an optical camera. Selection by plot and within plots. The 103 vine plots are vinified in 102 temperature-controlled stainless steel vats. The batches are classified according to terroir, vine age, and grape ripeness. Temperature-controlled fermentation between 26 and 28°C over 18 to 25 days, accompanied by moderate daily pumping-over, rack and return, or punching down. Malolactic fermentation through co-inoculation. Aged for 21 months in barrels (50% new).
Blend
Cabernet Sauvignon (84%)
Merlot (16%).


