2016 is a great vintage for the Bordeaux vineyard, punctuated by several climatic acts. The vines broke bud early thanks to a mild spring. The summer was hot and dry, thus favorable to a good development of the vine. The maturation of the grapes was slow and complex, and will have given rise to a very fine harvest at Château Lagrange.

Blend of the 2016 vintage: 70% Cabernet Sauvignon, 24% Merlot, 6% Petit Verdot.

The robe is a pretty dark red color with ruby highlights.

The nose is complex and refined, with notes of black cherry, blueberry, peppery spices and licorice, enhanced by a floral hint of rose.

The attack is smooth, revealing a rich and complex wine. It evolves on a juicy mid-palate, marked by flavors of small red fruits and a nice minty freshness. The tannins are elegant and racy, allowing it to melt on a long perfumed finish. A particularly successful Château Lagrange with great drinkability.

Food and wine pairing:

Château Lagrange 2016 would be a wonderful accompaniment to a beef tenderloin with Chimichurri sauce, a slab of doe with a mushroom crumble, a snacked veal sous la mère, a pigeon cooked in fine pastry or one of the fresh tagliatelle with Perigord black truffle.

For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.

For dessert, enjoy it with a tiramisu, an Opéra cake or a praline entremet.

Cellaring potential and tasting:

Château Lagrange 2016 is a great Saint-Julien nectar promised to keep well, able to wait another ten years to refine. Its peak will be reached between 2030 and 2035.

However, it lends itself perfectly to tasting today. To do so, take care to place the bottle the night before in the serving room at a room temperature of between 15 and 18°C. Open and decant ideally 4 to 5 hours before tasting.

The bottles should be kept in the cellar, protected from the light, lying down, with an optimal hygrometric degree of 70%.