Château La Lagune – Haut-Médoc AOC 2006
€97.00
6 in stock
| YEAR | 2006 |
|---|---|
| Producer | Château La Lagune |
| APPELLATION | Haut-Médoc AOC |
| Grape variety | Cabernet Sauvignon 60%, Merlot 30%, Petit Verdot 10% |
| COUNTRY | France |
| REGION | Bordeaux |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 12.50% |
| Drinking Window | |
| Green | Organic |
Château La Lagune, as its name indicates, is located on the left bank of the Girone estuary, in the Haut-Médoc region.
The soil of the hills that make up the vineyards of the property is rich in gravel in its highest part, and then becomes more and more sandy as you descend to the altitude of the stream. This soil gives birth to wines of great elegance and finesse that have always characterized the fame of the Château, active since the 16th century and included as 3éme Grand Cru Classé (Third Growth, the only one in Haut-Médoc) in the 1855 categorization.
However, the estate saw difficult times during the Second World War and the economic crisis, and in 1958, when it was sold, only 5 hectares of land were still in production. From here, a long work to restore the Château to its ancient dimensions and splendor began, with the addition of a series of technologies in the cellar. When the property passed into the hands of the Frey family, the current owner, in 1999 it has already returned to its original fame.
Since 2004, the management has been entrusted to Caroline Frey who, in her early thirties, began to manage the property, as well as the very famous Jaboulet estate in Hermitage. So, starting from 2005 a new wave of attention has shifted to this historic Château of great class. The wines produced are elegant, refined and aromatic and the Company, despite the quality of the products, maintains a careful pricing policy.
Pleasantly soft and slightly aromatic at the same time, ripe fruits are balanced by a hint of spiciness.
Purity and precision of fruit.
Perfect with a cut of grilled red meat or with a delicate ramen.
16-18 °C
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Organic, certified from 2016. Manual harvest.
Fermentation in stainless steel, then aged in oak (55% new) for 18 months
