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A magnificent property in the Saint-Julien appellation, Château Lagrange now occupies an almost intimate place in the hearts of wine enthusiasts. Although its history dates back to the 17th century, it wasn't until 1796 that Château Lagrange underwent tremendous expansion under the impetus of its owner Jean-Valère Cabarrus, the finance minister of Napoléon I in Spain.
The Château Lagrange will obtain the rank of Third Grand Cru Classé in the 1855 classification for the Paris Universal Exhibition.
The Japanese Suntory group will acquire the Domaine in 1983, and spectacular technical renovations will be undertaken in the winery and vineyard to restore Lagrange's reputation.
Situated on two gravelly hilltops, the vineyard of Château Lagrange covers 118 hectares of vines, of which 68% are Cabernet Sauvignon, 27% Merlot and 5% Petit Verdot. The wines are aged for 18 to 20 months in French oak barrels, 60% of which are new.
The estate produces a Second wine, Fiefs de Lagrange, as well as a third wine in Haut-Médoc, Pagus de Lagrange.
The vineyard also boasts 11 hectares of white grape varieties for the production of their white wine Sec, les Arums de Lagrange, of which 80% is Sauvignon blanc, 10% Sémillon and 10% Sauvignon gris.
The wines of Château Lagrange are renowned for their elegance and complexity, where the finesse of the tannins envelop a fully fruity palate.
The wine immediately seduces us with its magnificent garnet-red color with purplish highlights. On the nose, it offers a beautiful fruity expression, accompanied by a floral touch. After aeration, a subtle woodiness emerges. On the palate, the attack is frank and the body straightforward. The freshness of fruit such as blackcurrant and cherry is accompanied by liquorice aromas. The relatively ample structure is underscored by silky tannins that provide a pleasant sensation of softness. The lingering finish leaves a pleasant fruity imprint on the palate.
Technical information
- Vineyard area: 13 ha
- Soil: Clayey gravel hilltop on clayey-limestone subsoil
- Varietals: 67% Merlot, 33% Cabernet Sauvignon
- Average age of vineyard: 30 years
- Planting density: 6700 to 8700 vines/ha
- Harvesting: Mechanical and manual with a first sorting by hand and a Second by optical camera
- Vinifications: A plot-by-plot and intra-parcel selection is carried out initially. Parcels are divided into batches according to grape variety, vine age, terroir and grape maturity. Moderate daily pumping-over is carried out during fermentation. Malolactic fermentation is carried out by co-inoculation.
- Maturation: Early blending of these grape varieties in January, followed by 12 months' maturation in 2-4 wine barrels. Final blending before bottling.
- Degree: 14%
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