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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.
A beautiful, brilliant ruby red with purple highlights, the wine offers us a fruity, complex nose with scents of cherry, blackberry and blackcurrant. Empyreumatic notes can also be discerned: light toast and roasted hazelnut. On the palate, the attack is frank, evolving on a full, fleshy texture. It quickly reveals all its power, with velvety tannins and a silky touch. The aromas of the nose unfold with elegance, and a woody dimension also emerges. The elegant, racy finish leaves a pleasant sensation on the palate.
The elegance of the veal sirloin, perfectly seared to preserve its succulence, pairs beautifully with this Bordeaux wine. The delicate aromas of red fruits and the subtlety of the tannins in this red wine highlight the tenderness of the meat while providing a mouthwatering counterpoint to the richness of the dish. The baby potatoes, roasted to perfection, add an earthy and crispy note that harmonizes seamlessly with the finesse of the Pinot Noir, creating a gastronomic experience where each bite reveals a balanced symphony of flavors and textures.
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