Chateau Lagrange 2009 / 2013 (RP 92) / 2016 (RP 95)



在 1985 年種植的葡萄樹為釀酒提供不少葡萄選擇,傳統耕作和人手收成仍然保留至今。葡萄酒本身是天然資源,也是最現代的幫手,每年的生產也比每一年進步,也令發酵更容易掌握。酒窖則是全空氣調節。

現在焦點集中於葡萄樹上,在近 30 年收集的經驗, 為這片土地和天候帶來皇者風範。

波爾多 AOC Saint Julien Grand Cru Classe


75% Cabernet Sauvignon, 21% Merlot, 4% Petit Verdot

總發酵日為 16 至 28 天,按品試和單寧發展。發酵溫度不會超越 28°C 以確保酒質果味和幼細。

葡萄酒於法國橡木桶陳年,60% 每年更新。以傳統方式每3個月換桶一次,在這個關鍵的 20 個月陳年期,酒窖溫度保持 15°C,天然溫度也經小心控制,以保持每個年分酒質素一致。





In time, the vines planted in 1985 are now providing a choice in plot selection. Conventional tillage and handpicking are jealously maintained. More rigorous each year, the wine is surrounded resources and the most modern aids. Penetrates the grapes in a vat which allows perfect control of fermentations. Livestock cellars are fully air conditioned.

Efforts now focus on the vine. The experience gained during 30 years of practice brings a mastery of soils and climatic constraints.

AOC Saint Julien Grand Cru Classe, Bordeaux

Country of Origin:
Bordeaux, France

Grape Varieties:
75% Cabernet Sauvignon, 21% Merlot, 4% Petit Verdot

The total vatting time, established by tasting, varies from 16 to 28 days, depending on the tannic development in the fermenting wines.

The temperature of fermentation never exceeds 28°C to guarantee preservation of the finesse and fruitiness.

The wines are aged in French oak barrels, of which 60% are renewed each year. They are racked in the age-old way every 3 months. During this essential 20-month maturation period, the cellar is maintained at 15°C and the ambient humidity is carefully controlled so that the qualities of each vintage may be exalted.

Tasting Notes:


It sports considerable fruitiness on the nose with vibrant and pure red cherries, fresh strawberry and cedar that is well defined. The palate is well balanced with finesse .There is commendable precision towards the finish that deftly carries oak.


Deep garnet-purple colored, the 2016 Lagrange sashays out of the glass with notions of candied violets, cassis, underbrush and warm black plums with waves of Black Forest cake, cedar chest and yeast extract scents. Medium to full-bodied, the bags of perfumed black fruits are solidly structured with super ripe, grainy tannins, finishing long and layered.


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