2000 Lagrange St Julien

Bordeaux Blend - 1.5L
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REVIEWS

JA 94 JS 93 JR 93 WA 93 VN 93 WS 93
JA 94

janeanson.com, February 2022

Deep ruby red in colour at 22 years old. Tertiary notes on the palate, woodsmoke, ash, smoked earth. There are fruits here but they are gentle, the emphasis is on spice and smoke. Rosebud, jasmine, concentrated damson...
JS 93

jamessuckling.com, July 2013

A wine that is just starting to wake up after a long sleep. It’s medium-to-full-bodied, with super-integrated tannins and a lead-pencil, currant and berry character. Lemon peel undertones. Lovely silky texture. Drink now...
JR 93

Jancis Robinson's Purple Pages, March 2010

Mid crimson. Attractive scent and development on the nose. Well balanced and well judged - neat - even if not a blockbuster. Quite introvert but confident with great balance. No hurry to drink. 18/20
WA 93

Robert Parker's Wine Advocate, April 2003

An impressive performance by Lagrange, the 2000 possesses a saturated ruby/purple color with obvious notes of melted licorice, creme de cassis, and toasty new oak. This ripe, dense, full-bodied St.-Julien is chewy, thick...
VN 93

Vinous, September 2021

The 2000 Lagrange is deep in color and sports a bouquet very similar to the bottle poured at the vertical, resplendent with blackberry, pencil box and a discreet ash scent. The palate is medium-bodied with fine tannins...
WS 93

Wine Spectator, March 2003

Extremely well-done. Beautifully aromatic with coffee cedar and blackberries on the nose. Full-bodied with fine tannins and a mineral blackberry aftertaste with medium fine tannins. I haven't had a Lagrange of this...

WINE DETAILS

Color & Type Red
Varietal Bordeaux Blend
Country France
Region Bordeaux
Sub-region St Julien
Vintage 2000
Size 1.5L

Chateau Lagrange is in the Saint-Julien appellation of the Bordeaux region. At one time, it was the largest wine producing estate in the Medoc. Historical evidence shows winegrowing activity there even in Gallo-Roman times, and in the Middle Ages when the estate received its name.

The 18th century brought widespread renown to Lagrange. An influential shipping merchant, Jean-Valere Cabarrus, invested in the property and established his own sales network. He commissioned Visconti to build the Tuscan-style tower that was to become the emblem of the Chateau.

But it was Count Charles Tenneguy Duchatel, owner from 1842 to 1874, who brought great improvement to the estate by adding a drainage system in the vineyard. The wines were thus classified as one of the fourteen Third Growths in the Bordeaux Wine Classification of 1855.

Due to neglect, debt, and a period of mediocrity, portions of Chateau Lagrange’s vineyards were sold over the years until the remaining holdings were purchased by Suntory in 1983. A complete restructuring of the vineyard and a spectacular renovation of the whole estate was undertaken. After twenty years of dedicated work, as well as human and technical investments, Lagrange once again found recognition.

Today, the estate covers 182 hectares (450 acres), of which 118 hectares (292 acres) are under vine. The combination of Gunzian gravelly soil, sand, and iron-rich clay is planted with 67% Cabernet Sauvignon, 28% Merlot, and 5% Petit Verdot. The vineyard for the white wine (Les Arums de Lagrange) covers 7.5 hectares (19 acres) and is planted with Sauvignon Blanc (60%), Sauvignon Gris (20%) and Semillon (20%).

In addition to the grand vin, there is a second wine, Les Fiefs de Lagrange, established in 1985 with vines that average 30 years of age, and a new wine from vines located in the Haut Medoc appellation called Le Haut-Medoc de Lagrange.

For the grand vin of Lagrange, grapes are hand-picked into small crates and then sorted both manually and by an optical sorting machine. Traditional Bordeaux vinification is carried out in 92 temperature-controlled stainless steel vats of varying capacities, thus allowing a separate vinification to respect the character of each plot and soil-type. Placing all or part of a given plot into its own vat also allows harvest at optimum ripeness.

Total vatting time, determined by tasting, varies from 16 to 28 days, depending on the tannic development in the fermenting wines. Temperature of fermentation never exceeds 28°C to guarantee preservation of the finesse and fruitiness. Selection of press wine is performed “barrel by barrel“ allowing a wider choice range during the blend tastings.

The wines are blended only a few months after harvest, to achieve a better harmonization of the tannins and plot origins. The wines are aged 20 months in French oak barrels, of which 60% are new, and racked every 3 months.