Château Grand-Puy-Lacoste 1993

Characteristics and Tasting Tips for Château Grand-Puy-Lacoste 1993

This Pauillac wine pairs beautifully with roasted or grilled red meats, such as leg of lamb or côte de bœuf, as well as game and poultry in sauce. Mature hard cheeses and slow-cooked mushroom dishes complete the pairing harmoniously, highlighting the tannic structure typical of this classified growth.

A Pauillac Born of a Challenging but Well-Mastered Vintage

Château Grand-Puy-Lacoste has been producing wine on its Pauillac plateau since 1820. Classified as a Fifth Growth in the Bordeaux Classification of 1855, the estate has belonged to the Borie family since 1978 and is now represented by François-Xavier Borie, who runs the property with his children. Set in a single block of vines in the heart of the Médoc, the château cultivates a vineyard that has remained virtually unchanged since the classification, lending it a particularly stable terroir identity that is highly regarded among the growths of the Pauillac appellation.

The vineyard extends across a plateau of deep gravel, to the west of the village of Pauillac, on the left bank of the Gironde estuary. Grouped in a single block, this terroir encourages deep root growth and consistent ripening, which is conducive to the expression of Cabernet Sauvignon, the clearly dominant grape variety, complemented by Merlot and a small proportion of Cabernet Franc. The vines benefit from uniform soil management across the entire plot.

The 1993 vintage is counted among the years considered difficult in Bordeaux, marked by heavy rainfall in September that complicated the harvest and made production more delicate. Despite these unfavourable weather conditions, the estate managed to make the most of this vintage, reputed to be more modest, by relying on the maturity of its vineyard and on a rigorous selection of the grapes harvested.

This Château Grand-Puy-Lacoste 1993 is the result of a winemaking process carried out according to the estate's traditional methods: hand harvesting, double sorting of the grapes and a maceration that allows colour and tannins to be gradually extracted. Ageing takes place in French oak barrels, a constant practice at the château that aims to refine the tannic structure while respecting the expression of the Pauillac terroir.

Cabernet Sauvignon (approximately 75%)
Merlot (approximately 20%)
Cabernet Franc (approximately 5%)