2014 Lagrange St Julien

Bordeaux Blend - 1.5L
$74.94
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REVIEWS

WE 94 JS 93 JA 93 WA 92 VN 92 TWI 91
WE 94

Wine Enthusiast, February 2017

Firm and still dry with the solid tannins, the wine's ripe fruitiness is developing well. The combination gives great potential. Black currant and berry fruits are both there with crisp juicy acidity. The aftertaste is a...
JS 93

jamessuckling.com, February 2017

This is a classic St.-Julien with red fruit and delicate herbs on the nose. The oak is quite discreet both there and on the mid-weight body. Then the serious but rather elegant dry tannins come through on the long finish...
JA 93

janeanson.com, February 2022

Richly concentrated plum, cassis, and damson, this is powerful, with the highest amount of Cabernet Sauvignon than any vintage since 2000. Firm but fine in its architecture, this combines succulent tannins with a gourmet...
WA 92

Robert Parker's Wine Advocate, April 2017

The 2014 Lagrange has indeed pulled its socks up, as I opined when I tasted the wine from barrel. Now in bottle, it has a conservative, tertiary nose with introverted black fruit mixed with cedar and sandalwood aromas. It...
VN 92

Vinous, March 2024

(92+ points) The 2014 Lagrange has an expressive bouquet with raspberry, wild strawberry and cedar scents. The oak is nicely integrated, though it is not terribly complex. The palate is medium-bodied with sappy red...
TWI 91

The Wine Independent, March 2024

Medium to deep garnet in color, the 2014 Lagrange gives up notes of redcurrant preserves and cassis followed by hints of eucalyptus, dried leaves, and iron ore. The medium-bodied palate is refreshing and soft, with plenty...

WINE DETAILS

Color & Type Red
Varietal Bordeaux Blend
Country France
Region Bordeaux
Sub-region St Julien
Vintage 2014
Size 1.5L
Percent alcohol 13.5%
Closure Cork

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.