More Vintages and Sizes of Lagrange (St Julien):
International Wine Cellar
Author: Stephen Tanzer
Issue: Issue 126
($34-$44) Red-ruby. Currant, leather and tobacco on the nose. Sweet, dense and thick, with considerable power for Lagrange. Ripe note of dark chocolate. I would have scored this higher but for a slight dry spot in the middle palate that carried through on the aftertaste. My bottle may not have been representative.
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Author: Robert Parker
Dense purple in color and surprisingly open-knit and velvety textured, the full-bodied, fleshy, succulently styled 2003 Lagrange is more accessible than most Northern Medocs. With low acidity, silky tannin, and loads of chocolatey black currant and cherry fruit as well as nicely integrated, toasty oak, this sensual wine should drink beautifully in 2-3 years and last for 15-18.
Author: James Suckling
Aromas of blackberry and currant with just a hint of black licorice follow through to a full-bodied palate, with fine tannins and subtle ripe fruit, giving licorice and mineral undertones. Complex and refined. Very well done. 24,165 cases made.
Trust Rating: 99
Tasted On: 12/31/2013
Drink Dates: 2007-2015
This bottle was all about finesse. It was delicate, but beautiful. There was plenty of ripe fruit and tannins, and a pleasant hint of brett on the finish. This was understated and showed plenty of restraint, as if to avoid upstaging any of the foods it could be paired with. A pleasant, refined drinking experience. I would like to try a 2005 or 2000 in comparison to this 2003.
Note - this bottle showed signs of beginning to go over the hill. The 2003 vintage was ultra-ripe and peaked early, and this bottling could be on the way out. Drink up now.
Trust Rating: 96
Tasted On: 05/01/2013
Trust Rating: 100
Tasted On: 06/26/2010
Consumed on the early side because it spent ~1yr aging in ambient temp rather that 60 deg F. As such, clearly at peak. Beautiful, long nose with notes of blackberry, sour cherry, and hint of vanilla. Soft palate with some slight earthen tones. Consumed with rib-eye steak and broiled asparagus with EVOO - an excellent combination that brought out the juicy flavors in the meat. Saved for a second day tasting using a vacuum-sealer; the wine did not disappoint on the second day, losing little of its flavors.
Trust Rating: 98
Tasted On: 08/28/2009
Trust Rating: 100
Tasted On: 03/11/2009
We drank this with grilled Ribeye on 3/11/09. It decanted an hour (should have been longer) and had a great, earthy bouquet of black currant, blackberry, cherry, licorice, tobacco and dark chocolate aromas. It was dense and tannic, so the first taste was a bit of an assault. Then, it was smooth, a little sour and dusty dry with flavors that followed the nose. It had a long, 60 second, finish, was complex, elegant and extremely pleasant.
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