The depth and fruity structure of a Saint-Julien Grand Cru Classé
Sensory Features:Juicy and intensely ripe in terms of texture - tannins are fleshy but also really cool giving this a push-pull of bright acidity and actually quite serious mineral elements of flint and liquorice. Such an appealing weight in the mouth, layered and structured with expressive fruit and lively juiciness all combining to a stylish and inviting whole. So much going on but managed with finesse and elegance. A clear success in 2022.
Grape Varieties: 86% Cabernet Sauvignon, 12% Merlot & 2% Petit Verdot.
Estate: Château Lagrangeis one of the iconic names of the Saint-Julien appellation. The estate's origins date back to Gallo-Roman times, when it was home to the "Villa Rustica." The Order of the Knights Templar later initiated the estate's winegrowing activities. Château Lagrange enjoyed a golden age in the 18th century and attained the title of 3rd Cru Classé in the Official Classification of 1855. In 1983, Château Lagrange became part of the Japanese Suntory group and its chairman Keizo Saji. Following a major programme of renovation and investment, and the arrival of a dynamic team, Château Lagrange has risen to the top of Médoc wines.
Vineyard: Château Lagrange 2022 is a Saint-Julien wine produced from a 118-hectare single vineyard. The vineyard enjoys a superb location on two gravelly hilltops. The vines, which are on average 45 years old, are planted on silica-gravel soils with a clay-limestone subsoil. The vineyard has a temperate, oceanic climate.
Vintage: The 2022 vintage stands out for its contrasting rainfall patterns. A mild, dry winter preceded a warm, wet spring. The high temperatures in May enabled the vines to develop rapidly. Rain in June enabled the vineyards to withstand the summer drought. Despite low yields, the grapes are of excellent quality.
Winemaking and Ageing: The grapes were harvested by hand, as was the first sorting, followed by a second with an optical camera. Selection by plot and within a plot. The 103 plots of vines are vinified in 102 temperature-controlled stainless steel vats. Batches are classified according to terroir, vine age and grape ripeness. Vinification is temperature-controlled at between 26 and 28°C for 18 to 25 days, with moderate daily pumping-over, délestage or pigeage. Malolactic fermentation by co-inoculation. Aged for 21 months in barrels (60% new).
