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It's hard to resist the charm of Château Lascombes, nestled in the heart of the Margaux appellation. It was named by its owner, Chevalier Antoine de Lascombes, in 1625.
Since then, several generations of Lascombes have succeeded one another, each contributing to the property's reputation.
The Château Lascombes was thus crowned Second Grand Cru Classé in 1855, during the famous official classification for the Paris Universal Exhibition. Having belonged to a French mutual insurance company since 2011, Château passed into the hands of the American Lawrence family in November 2022. Owners of a Domaine in Napa Valley, their aim is to continue the quest for perfection for this iconic Médoc cru.
The vineyard is located on clay gravel and clay-limestone soils, and reaches a size of 130 hectares of vines including 50% Merlot, 45% Cabernet Sauvignon and 5% Petit Verdot. The wines are aged for 18 months for the grand vin and 16 months for the Second vin, Chevalier de Lascombes, in oak barrels, of which 70-80% is new wood for the grand vin.
The Château Lascombes produces concentrated wines imbued with elegance, balance and undeniable pleasure.
The Château Lascombes 2013, classified 2nd Grand Cru Margaux, is a classic Médoc blend of 55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot. This vintage stands out for its precise, respectful viticulture, marked by progressive leaf-thinning and meticulous thinning to ensure even ripeness of the grapes. The grapes were harvested by hand between September 26 and October 12, and rigorous selection was carried out by successive sorting before and after de-stemming.
Vinification is based on controlled techniques: pre-fermentation cold maceration for 10 days at 8°C to pRéserver develop aromas, followed by alcoholic fermentations from October 1 to 29, accompanied by light daily pumping-over. Long cuvaisons (30 to 35 days) enabled optimal Extraction of tannins and color, while malolactic fermentations in barrels refined the wine's texture.
Aging on lees for 4 months, in OXOline tins, and racking in April brought roundness and complexity to this vintage. This Margaux is characterized by elegant structure and freshness, making it an ideal accompaniment to refined dishes such as red meats or poultry in sauce. Best served at around 16°C, it can be enjoyed now or cellared for several years.
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