Chateau Saint-Pierre Saint-Julien Grand Cru Classe 2016
Chateau Saint-Pierre Saint-Julien Grand Cru Classe 2016
Regular price
₱10,100.00
Regular price
₱6,900.00
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₱10,100.00
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Château Lagrange 2018
TERROIR
Completely situated in the village of Saint-Julien, the vineyard of Chateau Lagrange represents 118 hectares in red vines, spread over two hills with the slopes directed towards the North and the South, in one block. The subsoil is of clay and limestone and the topsoil is of pebbles and gravel. The climate is temperate and oceanic.
THE VINTAGE
In 2018 the total rainfall was above the average of the last two decades, mainly due to the heavy rainfall in the first half of the year. The average temperatures were also among the highest ever recorded by our weather station. The summer was, however, one of the driest recorded at Lagrange since 1996.
TASTING NOTE
Dark color with purple tint on the rim, black cherry, blackcurrant and fresh prune. Powerful and unctuous with a lot of freshness. This vintage seems to be very approachable and well balanced. Tannins are dense and very silky. This amazing wine looks like a blend between the 2009 and the 2016. 2018 is the ultimate generous wine.
Lisa Perrotti-Brown 93 – 95+
“Full-bodied and jam-packed with black fruits and earthy accents, it has a solid frame of firm, chunky tannins and just enough freshness.”
James Molesworth 93 – 96
“Vivid from start to finish.”
Blend:
67% Cabernet Sauvignon
28% Merlot
5% Petit Verdot
Planting Density:
8 700 to 10 000 vines / hectare
Harvest:
From September 20th to October 13th 2018.
Grapes are hand-picked into individual crates.
A first selection is done by hand on whole bunches, and a second one grape by grape with an optical camera.
Vinification:
Plot by plot and intra plot vinification
102 thermo-regulated stainless steel vats for 103 vine plots
Variable capacity of the vats : 36 to 220 hl
The selection of batch is conducted according to the varietal, age of vines, terroirs and grapes maturity.
Vinification at 26-28 °C during 18 to 25 days.
Moderate pumping-over every day, or delestage or pigeage.
Malo lactic fermentation through co inoculation.
Average age of the vine:
37 years
% of first Label:
54%
Barrel Ageing:
Blending in January
Maturation for 21 months. 50 % of new oak barrels
Fining in barrel with fresh egg-whites
Final blending before bottling
Tasting Window:
2022-2050
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