Les Fiefs de Lagrange 2001

Characteristics and tasting tips for Les Fiefs de Lagrange 2001

Tasting

Colour
This wine displays a deep, intense colour, enhanced by rich purple highlights.

Nose
The bouquet opens with lovely aromatic intensity, releasing aromas of black cherry, crème de cassis and delicate hints of liquorice.

Palate
The palate combines remarkable power, typical of the Médoc, with great freshness. The tannins are supple and velvety, creating a harmonious texture that extends into a long finish.

Food and wine pairings

This red wine is a wonderful match for a fine platter of mature cheeses, and it will also pair brilliantly with roast meats, dishes in sauce and game.

Serving and cellaring

To reveal its full complexity, decant this wine about an hour before tasting and serve it at 17°C. It can be enjoyed now and will continue to develop gracefully until around 2026.

The elegance and freshness of a Saint-Julien second wine

The estate

Located in France, on the Left Bank of Bordeaux, Château Lagrange has a rich history. Although vines were recorded here as early as 1631, the estate took on its modern scale in 1842 under Count Duchâtel. Today, this prestigious vineyard covers 118 hectares. Since 1983, the property has belonged to the Japanese group Suntory. Currently run by Matthieu Bordes and Rakusa Sakurai, the château stands out for its pursuit of harmony between nature and people, producing wines of great precision.

The vineyard

The vines used for this second wine are around thirty years old on average and thrive in the heart of the Saint-Julien appellation. The exceptional terroir consists of two gravel rises of Günzian origin resting on a clay-limestone subsoil. This warm, free-draining soil promotes excellent ripening of the grapes. The estate is also strongly committed to preserving biodiversity and is certified Terra Vitis, ISO 14001 and High Environmental Value Level 3.

The vintage

Considered a classic vintage in the region, the growing season was free of excessive heat. These mild weather conditions produced wines with lovely freshness and a firm structure, ideal for graceful ageing.

Vinification and ageing

The hand-harvested grapes undergo a rigorous double sorting. Vinification is carried out plot by plot in temperature-controlled stainless steel vats, with gentle extraction. This is followed by malolactic fermentation through co-inoculation. Finally, the wine is aged for thirteen months in oak barrels, 20% of them new, before being fined with fresh egg whites.

Grape varieties

This blend is made up of 65% Cabernet Sauvignon, 30% Merlot and 5% Petit Verdot.