International Wine Cellar | Rating: 93(very much a cabernet-dominated vintage, with 57% cabernet sauvignon and 36% merlot) Bright medium ruby. Highly complex aromas of blackberry, violet pastille, eucalyptus, leather and game. Wonderfully sweet but with terrific grip, even a touch of youthful austerity. Very classy, subtle wine with terrific inner-mouth energy. Builds very slowly on the back half, finishing with noble, fine-grained tannins and terrific grip. This makes the 1995 seem almost cooked by comparison. Still needs at least five or six years of cellaring. |We always had unusual tastes in this wine, like eucalyptus and menthol, due to the cool September nights,| noted Ducasse.Author: Stephen TanzerIssue: September/October 2004
Jancis Robinson | Rating: 16Bright youthful crimson. Scented. Very direct and youthful with marked acidity. This tastes as though the grapes were not as ripe as in most of the other 1996 St-Juliens tasted alongside it.Author: Jancis Robinson
Wine Spectator | Rating: 90Enticing aromas of cinnamon and ripe fruit. Medium- to full-bodied, with ripe fruit flavors and a good fruit core. Medium tannins. St.-Julien's Lagrange seldom goes wrong, and this is certainly outstanding for the vintage. 24,000 cases made.Author: James Suckling
Wine Advocate | Rating: 90This impeccably run, Japanese-owned property has fashioned a superb 1996. Opaque purple-colored, with a backward yet promising nose of classically pure cassis intermixed with pain grille and spice, this medium to full-bodied, powerful yet stylish wine possesses superb purity, a nicely-layered feel in the mouth, and plenty of structure. It will not be an early-drinking St.-Julien, but one to lay away and enjoy over the next 2-3 decades.Author: Robert Parker
Self | Rating: 93Author: grapist
Self | Rating: 90Clear deep Garnet with brickish rim showing some age. Clean intense bouquet of blackberry and light spices. Dry palate of currant and cinnamon. Still very tannic and austere, tight. Don't know if this will ever mellow....almost astringent fruit and tannins combating, expected more flavor integration, serve with fatty/braised beef or aged hard cheese.Author: SurgPA05
Self | Rating:Sept. 2017 Seminar with Michael MeagherAuthor: CdB Boston
The estate's second wine is called Les Fiefs de Lagrange.
See other similar producers:Chateau Montrose,Chateau Cos D'Estournel,Chateau Talbot
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 782 bottles owned
- 131 collectors
- Average collector rating: 92
(Out of 131 collectors)