Bordeaux

This elegant, neoclassical château is located in the heart of Margaux, on the famous Route des Châteaux.  Approximately 70 hectares of the 250-hectare estate are devoted to viticulture.  Unusual for Bordeaux, they own a small 4-hectare plot of vines over 100 years old.  The remainder of the vines were planted from the 1950s onwards.

Bordering on Châteaux Margaux and Lascombes, this property is mentioned in the 1868 edition of Cocks and Feret (“Bordeaux and its Wines”), which tells us of the existence since 1332 of “a vineyard belonging to the noble La Bégorce family”.  The château is described as “… one of the most beautiful and best situated in the town of Margaux”.

The Perrodo family acquired Labégorce in 1989 and renovated not only the château building, but also the vineyard.  It was Hubert Perrodo’s dream to join the previously divided estates of Labégorce and Labégorce-Zédé, and this was finally achieved in 2009.  After Hubert’s untimely death due to a skiing accident, his daughter Nathalie took over ownership of the chateau, and runs it to this day.

The wines of Labégorce are charming with beautiful structure, bright fruit, and great finesse, and are some of Bordeaux’s most in-demand wines on the marketplace.

Overview: Zédé de Labégorce is the second wine of Château Labégorce.

Owner: Nathalie Perrodo

General Manager: Marjolaine Maurice de Coninck

Surface Area: 70 ha

Grape Varieties Planted: 50% Cabernet Sauvignon, 45% Merlot, 3% Cabernet Franc, 2% Petit Verdot

Annual Production: 120,000-140,000 bottles

Aging: 12-14 months in barriques (40-50% new wood)

Soil: 70% sandy gravel, 30% sand and silt

“Lafite has a soul, a beautiful, generous, kindly soul. Lafite turns bare earth into heaven. Lafite is harmony, a harmony between man and nature, because without our magnificent winegrowers, nothing would be accomplished.”-Baron Eric de Rothschild
In 1815, Guillaume Lawton said of Château Lafite, “I consider it to be the the most elegant and delicate, with the finest substance of the three (Premier Crus). The location of its vines is one of the finest in the Médoc”. In 1855, the Château was ranked as a Premier Grand Cru in the famous classification that was prepared for the Universal Exhibition of that year.

Grape Varieties: 80-95% Cabernet Sauvignon, 5-20% Merlot, 0-5% Cabernet Franc and Petit Verdot. Note that there are some exceptional cases such as the 1994 vintage (99% Cabernet Sauvignon and 1% Petit Verdot) or the 1961 vintage (100% Cabernet Sauvignon).

Aging: In oak barrels, 18 to 20 months in 100% new barrels

Annual Production: About 16,000 cases

Decanting: 2 hours or more

Serving Temperature: 16 -18°C

Overview: The grapes used for this wine come from the oldest vines of the vineyard; they bear less fruit but offer greater complexity.  Lafon-Rochet is a wine that is both simple and complex-it expresses aromas of black fruit in most vintages. This is truly a blend with features specific to Saint-Estèphe, a certain warmth and roundness, full of delicacy coming from the Merlot grape varietal.

Production Area: 45 hectares

Average Yield: 44 hl/hectare

Soil: Deep gravel and clay

Average Age of the Vines: 40 years old

Grape Blend: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot

Harvest: By hand into small crates

Aging: 16-18 months in light to medium toast French oak barrels (50% new wood)

Winemaker Notes: “The nose is pleasing, open, fruity, and oaky with notes of fresh pepper. The wine is agreeable and elegant in the mouth, with a subtle attack despite the boldness and power of the mid-palate and finish. The aromas are fruity, smoky and salty. This is a well-made and nicely structured wine.”

Food Pairings: Meat dishes and barbecue

*Second wine of Chateau Lafon-Rochet

Production Area: 40 hectares

Age of the Vineyard: 15 years old

Annual Production: 10,000 bottles

Grape Blend: Cabernet Sauvignon, Merlot, Cabernet Franc

Harvest: Manually done

Vinification: The grape juice is left in vat anywhere between 15 days to 3 weeks.  Fermentation lasts 6-8 days in thermo-regulated tanks.

Aging: The wine is matured in casks for 15-20 months in 40% new wood.  Light fining is done using egg shells.

Tasting Notes: This second wine of Lafon-Rochet is rich, full, and concentrated; well-balanced and smooth on the palate.

This estate was a place of great agricultural activity centuries ago.  Initially called “Villa Rustica” in Gallo-Roman times, it was renamed “Grangia” in the Middle Ages which was the origin of the estate’s current name, Chateau Lagrange.

Lagrange discovered a vocation for winegrowing thanks to the Templars who united 2 domains: the “maison noble de Lagrange de Monteil” to the west joined the “Tenure of Pellecalhus” to the east. In the present-day vineyard, the names of two vine plots hearken back to this era, “l’Hôpital” and “La Chapelle.”  After this unification, Lagrange became the largest wine producing estate in the Médoc.

In the early 18th century, Baron de Brane, a Bordeaux parliament member and owner of Mouton, acquired the property and its renown became more widespread.

In 1790, Jean-Valère Cabarrus, an influential merchant known to be very active in the shipping business, invested in the property and established his own sales network. In 1820, he commissioned Visconti to build the Tuscan-style tower that was to become the emblem of Château Lagrange.

During a trip to Bordeaux in 1785, Thomas Jefferson (then President of the United States), judged Lagrange second among the Third Classified Growths. In 1855, Lagrange was officially ranked among Third Classified Growths, thanks to the work of Count Duchâtel, owner from 1842-1874.

The Japanese group, Suntory, acquired the domain when the purchase was signed by the company president, Mr Keizo Saji, in 1983.  Marcel Ducasse was then recruited along with Kenji Suzuta to undertake the complete restructuring of the vineyard and a spectacular renovation of the whole estate. After 20 years of dedicated work, as well as human and technical investments, Lagrange has once again found recognition amidst its peers and had achieved a certain sense of fulfilment.

Today, Matthieu Bordes and Keiichi Shiina have taken over this quest for excellence. A second phase of investments began with the 2008 vintage, offering Lagrange the technical means to follow its ambitions: The production of refined, elegant, and expressive wines, in the best Saint-Julien style. There has also been an evolution of production methods towards a greater awareness of the environment and a reduction of ecological impact on the property.

This philosophy is reflected not only in the respect shown for the domain’s history, and the nurturing of its truly exceptional terroir, but also in the unique experiences shared all over the world around a glass of one of Lagrange’s wines.

Location: Completely situated in the village of Saint-Julien, the estate is spread over 2 hills with the slopes directed towards the North and the South.

Soil: The subsoil is of clay and limestone and the topsoil is made of pebbles and gravel.

Production Area: 111 hectares in red vines.

Grape Varieties: Cabernet Sauvignon, Merlot, and Petit Verdot.

Plantation Density: 7,500-10,000 vines per hectare

Average Age of the Vines: 40 years old

Vines: “Medocain” fixation on 3 wires to get the best sun exposure possible.  Pruning to control the yield (4 to 6 buds left).  Controlled phytosanitary treatments.  Thinning of the extra grapes in July.  Thinning out of the leaves in July on both sides of the row to improve the air circulation an reduce the level of humidity in the grapes.  Maturity checking per plot

Harvest: Hand picking into individual crates.  120 pickers on average recruited according to the daily needs by a specialized agency, allowing a considerable flexibility of harvest to optimize the ripeness.  Last sorting grape by grape with an optical camera.  Plot by plot vinification in 98 stainless steel vats of which 78 are small capacity (66 to 90hl).  Co-inoculation allowing simultaneous alcoholic and malolactic fermentations in the aim of protecting the wine and reducing the manipulation throughout the sensitive phase.

Vinification: First sorting by hand on whole bunches to eliminate those showing imperfections.  Latest state-of-the-art de-stemmer less damaging for the grapes.  Intra-plot selection thanks to 98 tanks.  The contents of vats are selected according to the grape varieties, the age of the vines, the terroir, and the maturity.  220hl to 66hl stainless steel vats with thermo regulation.  Moderate pumping-over everyday, pigeage. Maceration from 15 days to 3 weeks.  Selection of free-run wine and of press wine.  Blending selection of the Grand Vin (Château Lagrange) and the second wine (Les Fiefs de Lagrange) in February, following the harvesting. 12% of press wine in Château Lagrange.  40% Château Lagrange and 60% Fiefs de Lagrange.

Aging: Air conditioned cellars with regulated hygrometry.  60% of new oak barrels every year for Château Lagrange, maturing for 21 months.  Maturing with the bung on top for about 6 months (2 top-ups per week).  Racking every 3 months.  Fining in barrel with fresh egg-whites — Final blending before bottling

Consultant Oenologist: Eric Boissenot

General Manager: Matthieu Bordes

Technical Manager: Benjamin Vimal

Overview: The second wine of the property was first produced in 1985 following the acquisition by Suntory group.

Average Age of the Vines: 30 years old

Soil: Gravel and clay

Vinification: Same methods as the Grand Vin, which produces a wine that is characterized by round tannins, aromas of red and black fruit in its youth, and good cellaring potential.

Grape Varieties: Cabernet Sauvignon, Merlot

Tasting Notes: Red in color with purple hues, a complex nose, with a rich mouth typical of this great vintage of Fiefs! Cherry, blackcurrant, licorice, and pepper aromas dominate the palate but also with a cool roundness that brings with it a certain elegance. A long finish.

Château Lalande is located in the municipality of Saint-Julien-Beychevelle, along the “road of wines” next to the estuary of the Gironde. The Grands Crus Château Talbot and Château Lagrange are its immediate neighbors.  The owner is Jean-Paul Meffre, and the winemaking consultant is Christophe Ollivier.

Production Area: 15.50 ha

Average Age of the Vines: 25 years old

Grape Varieties: 50% Cabernet Sauvignon, 50% Merlot (percentages vary depending on the vintage)

Soil: Gravel and sandy soil

Plant Density: 6,666 vines/ha

Pruning: Guyot double

Harvesting: Mechanical and manual

Average Yield: 40 hl/ha

Production: 74,000 bottles

Vinification: Temperature control, maceration in cool conditions, 3 weeks of vatting (concrete and stainless), traceability monitoring, malolactic fermentation in vat.

Aging: 12 months in barrels, % of new oak depending on the vintage, selection of cooperages.

Tasting Notes: Beautiful garnet color. The nose opens on chocolate, woody, and fruity notes. On the palate, the attack is supple and pleasant with velvety and suave tannins.

Alcohol: 14%

Established in 1793 by Jean Delbos, the vineyard initially spanned 24 hectares, much smaller than its current size. The Tudor-style chateau was constructed in 1878. Today, Chateau Lanessan is owned by the Bouteiller family, who are direct descendants of founder Jean Delbos.  Most vineyards in the Médoc have changed ownership multiple times, so it is unusual for an estate to have been maintained by the same family for so long.  Hubert de Bouard, owner of Chateau Angelus, was brought in as a consultant starting with the 2015 vintage in order to increase the quality of production.  In addition to its vineyards, Lanessan also has several stables which were constructed in the shape of a horseshoe, and a museum of historical carriages.

Production Area: 32 out of 80 hectares are planted with vines, the rest is reserved for forests, parkland, and horse trails.

Grape Varieties: Cabernet Sauvignon, Merlot, Petit Verdot (Percentages vary depending on the vintage)

Soil: Deep Garonne gravel

Average Age of the Vines: 30 years of age

Plant Density: 10,000 vines/hectare

Harvest: Mechanical harvest; sorting by hand.

Vinification: The wine is fermented in coated concrete tanks with temperature control. Malolactic fermentation takes place in tank.

Maturation: The wine is aged for about 12 months in a combination of 33% new, 33% 1-year old, and 33% 2-year old French oak barrels.

Annual Production: 18,000 cases

Tasting Notes: The bouquet is complex and elegant.  Good structure on the palate, with fleshy tannins and a lingering finish.

Thomas Barton had been trading since the 1600s with Bordeaux, which was an important trading port on the Atlantic coast. He eventually left his native Ireland to settle in Bordeaux. In 1725, he created a négociant company and in 20 years became an influential figure of the wine trade; his reputation far exceeded the French and even European borders. His grand-son Hugh succeeded him in 1786, at the age of 20, and strengthened the family trading business. With his energy and efficiency, Hugh Barton consolidated his fortune and decided to acquire vineyards in the Médoc region. Château Langoa, an elegant house built in 1758, is the archetype of the Bordeaux style of the 18th century. Its architecture and harmonious proportions charmed Hugh, who acquired it in 1821 and renamed it “Château Langoa Barton”. Afterwards, 3 generations succeeded at the head of the vineyard, but it is thanks to Ronald Barton’s accomplishments that the integrity of the vineyard withstood the difficult years of the interwar period. The current owner, Anthony Barton, was born in Ireland and later joined his uncle in France in 1951 to integrate the trading house and assist him in the direction of the property. Today, the partnership between Anthony and his daughter, Lilian Barton-Sartorius, strengthens and enhances the international reputation of Langoa Barton. Melanie Barton-Sartorius, oenologist and Anthony’s granddaughter, represents the 10th generation of Bartons in Bordeaux.

Classification: 3e Grand Cru Classé in 1855

Appellation: Saint Julien

Production Area: 17 hectares

Grape Varieties: 57% Cabernet Sauvignon, 34% Merlot, 9% Cabernet Franc

Soil: Deep gravel on clay subsoil

Average Age of the Vines: 35 years old

Plantation Density: 9,100 feet per ha

Average Yield: 42 hl per ha

Vines: Traditional ploughing, no weed killing, reasoned additives. Double cane pruning adapted to the vigor of the vines. Manual harpening, topping, and reasoned de-leafing.

Harvest: Manual, followed by successive sortings of the grapes. De-stemming, crushing, and fermenting plot by plot.

Vinification: Wooden vats room with thermo-regulation system. Alcoholic fermentation lasting 7 to 10 days with twice daily pumping over. Maceration about 3 weeks. Drawing off into the barrels lot by lot.

Aging: 16-18 months in French oak barrels in a cellar kept at a constant temperature of 15°C. 50-70% new wood according to vintages. Topping 3 times a week. Barrel to barrel racking. Fining in the barrels with fresh egg whites.

Annual Production: Approx. 80,000 bottles

Consulting Oenologist: Jacques and Eric Boissenot

Château Larrivaux is one of the few estates in Médoc to have belonged to the same family for 3 centuries.  Ownership of the estate has been passed down through the female line of the family from generation to generation.  In total, Château Larrivaux is a 100-hectare (250-acres) estate that includes woodlands, meadows, and abandoned quarries.  The vineyard is well-oriented, planted on gravelly hillsides, with very favorable soils that are of the same consistency and quality as those of the great growths in neighboring Pauillac and Saint-Estèphe.  The Chateau is now managed by Bérengère Tesseron, who married Basile Tesseron, owner of Lafon Rochet (4th Cru Classé St Estèphe) in 2008.

Appellation: Haut-Médoc

Location: Cissac

Classification: Cru Bourgeois

Soil: Gravel, clay and chalk

Age of the Vineyard: 27 years

Size of the Vineyard: 18.6 ha

Grape Varieties: Merlot 61%, Cabernet Sauvignon 26%, Cabernet Franc 8%, Petit Verdot 5%

2014 Blend: Merlot 72%, Cabernet Sauvignon 17%, Cabernet Franc 7%, Petit Verdot 4%

Vinification: Grapes are mechanically harvested and destemmed. Wines are fermented for 21 days on the skins in stainless steel and cement tanks. Aging lasts 16 to 18 months in oak casks (30% new wood)

Tasting Notes: Deep ruby color, aromas of blackcurrant and licorice. Supple and well structured with elegant tannins. Well balanced and rich this wine offers a long finish. A powerful yet gentle wine. An ideal wine for the modern consumer who likes fresh tannins yet it can also age extremely well.

Overview: This is the second wine of the estate. The name L’X de Larrivaux is simply the contraction of the first and last letter of the name Larrivaux.

Location: Cissac

Appellation: Haut Médoc

Soil: Gravel, clay, chalk

Vineyard Age: 27 years

2011 Production: 29,000 bottles

Grape Varietals: Merlot 61%, Cabernet Sauvignon 26%, Cabernet Franc 8%, Petit Verdot 5%

2011 Blend: Merlot 90%, Petit Verdot 7%, Cabernet Sauvignon 3%

Vinification: Grapes are mechanically harvested and de-stemmed. Wines are fermented for 21 days on the skins in stainless steel and cement tanks. Aging lasts 16 to 18 months in oak casks (30% new wood annually).

Production Area: 18 Hectares

Harvest Dates: September 2011

Tasting Notes: Deep ruby color, aromas of black current and licorice. Supple and well structured with elegant tannins. Well balanced and rich, this wine offers a long finish. A powerful yet gentle wine.

Oenologue: Eric Boissenot

Since 1840 –the year in which the Château was first mentioned among the first growths of Pessac-Léognan – till today, the fame of Château Larrivet Haut-Brion has continued growing.  Called at various times Château de Canolle, La Rivette, and Château Brion-Larrivet, the estate was renamed Château Haut-Brion Larrivet by the owner Ernest Laurent (a Bordeaux négociant) in 1874.

In 1893, the estate was acquired by the Bordeaux ship owners, Les Fils de Théodor Conseil, who enlarged the vineyards to some 50 hectares.

Wine production was almost non-existent during the depression of the 1930s, at which time many vines were uprooted.

The property was given its current name, Château Larrivet Haut-Brion, in 1929 by Jacques Guillemaud (owner since 1941). Devoted and hard-working, he conscientiously managed the estate until 1982.

In 1987, Château Larrivet Haut-Brion was acquired by the Gervoson family, who set about recreating the grandeur of the Chateau. Currently, the Château is comprised of 17 hectares of vineyards, a wooded park of 13 hectares and other notable attributes, giving the Château an undisputed potential. In keeping with their dedication and attention to detail, Philippe and Christine Gervoson have succeeded in reestablishing the unity of the estate.

In just a few years, the area under vine has reached 72.5 hectares (11.5 hectares of white wine grapes and 61 of red) thanks to newly-planted plots and the purchase of neighboring vineyards. Assisted by a motivated and dedicated winemaking team, the owners continue to modernize infrastructures, reorganize the vineyards (based on a detailed soil survey), and make quality wines with a unique personality and characteristic elegance.

Availing the estate of his considerable expertise and ambitions, Bruno Lemoine took over his functions as Managing Director and Winemaker at Larrivet Haut-Brion in 2007. A respect for tradition and the important role played by women are part Château Larrivet Haut-Brion’s identity.

The team grew in 2009 to include Emilie Gervoson, one of the château owner’s three daughters, who represents a new epicurean generation anxious to be as professional as possible in all aspects of winemaking.

Production Area: 75 hectares

Soil: Typical of the Graves de Bordeaux middle terrace. Very gravelly with a sand or clay matrix.  Gravelly rises with excellent sun exposure and perfect drainage.

Grape Varieties: 50% Merlot, 45% Cabernet Sauvignon, and 5% Cabernet Franc

Average Age of the Vines: 25 years

Average Yield: 45 hectoliters/ha

Vine Density: 7,700 vines/ha​

Harvest: The grapes are handpicked into small crates.

Vinification: One third in new French oak barrels and two thirds in barrels previously used to age one or two vintages for 14 to 18 months, depending on the year.

Aging: 10-11 months with regular bâtonnage (lees stirring with a stick)

Overview: Les Demoiselles de Larrivet Haut-Brion is the second wine of Château Larrivet-Haut-Brion. This wine is produced from an organoleptic selection favoring the roundness and fruitiness of the wine.

Production Area: 61 hectares

Soil: Deep gravel and sand overlying a clay substratum.

Average Age of the Vines: 30 years old

Grape Varieties: Merlot, Cabernet Sauvignon

Vinification: In small, temperature-controlled concrete vats using gravity-flow for filling. Regular punching down of the cap of skins, and long macerations (4 to 5 weeks).

Aging: Air-conditioned cellar. Aging in second fill French oak barrels, oak casks, and terracotta amphorae for 14 months.

Tasting Notes: Dark garnet color. The nose is fragrant with well-ripened black fruit and a light toasted note. Round and fruity on the palate, this wine is fleshy with a well-balanced woodiness.

Overview: Château Latour’s Grand Vin is made exclusively from “vieilles vignes”, an average of 60 years-old, in the Enclos. Gravettes, Sarmentier, Pièce de Château… these are the names of some of the finest plots that express the character of the terroir and forge the wine’s identity every year.

Terroir: The heart of the Enclos is the only terroir that, every year, can produce the depth, elegance and concentration that we expect of the Grand Vin. It is here that the Cabernet Sauvignon (accounting for more than 90% of the blend) can achieve optimal expression in terms of color, richness, and freshness. These wines need time – often a decade- before they begin to be ready for drinking.

Grape Varieties: Cabernet Sauvignon, Merlot, Petit Verdot

Tasting Notes: In great vintages, the power and energy of Château Latour’s wines enables them to continue to develop for several decades with ease. The bouquet and impressions on tasting gradually evolve, becoming increasingly complex, ultimately reaching a peak, after which the tannins soften and then the wine slowly declines. Beyond the pleasure of drinking them, these wines can produce powerful feelings and unforgettable moments.  Château Latour is also known for having the ability to produce fine wines even in difficult years.

Cellaring Potential: In great vintages, the power and energy of Château Latour’s wines enables them to continue to develop for several decades with ease.

Origins: Les Forts de Latour takes its name from an historic plot in the Enclos. The wine was first labelled with this name in 1966 and constant work on developing its quality has resulted in its achieving the level of a Médoc Grand Cru Classé.

Terroir: This wine is produced from vines planted in the following locations: at the edge of the Enclos; some plots that could be used in the Grand Vin may finally be included in the Forts de Latour blend, depending on how their quality is judged during the blending tastings; plots located outside the Enclos, in Cru Classé areas of Pauillac (These consist on the one hand, of plots such as Piñada, Petit Batailley and St. Anne, which have belonged to the estate for more than a century and whose vines benefit from a high average age (around 40 years), synonymous with quality.  And on the other hand, of a seven hectare island of vines in the commune of Artigues on gravel terraces, which was acquired in 2005. Plus a handful of plots (about 5 hectares) acquired in 2012.)
These various blocks of plots present very different terroirs, thereby offering Forts de Latour more varied characteristics and flavor profiles depending on the vintage.

Grape Varieties: Cabernet Sauvignon, Merlot, Petit Verdot

Style: Les Forts de Latour is produced with the same meticulous care as the Grand Vin, both in the vineyard and in the winery. The only notable difference, apart from the origin of the grapes, is the proportion of new barrels (50 to 60%) used in the maturing stage.  The blend for Forts de Latour can vary from one year to the next but there is always a higher proportion of Merlot (25 to 30%) compared to the Grand Vin.

Formerly called Premieur Cru des Cordeliers, renamed in 1897, Château Le Prieuré has been part of the elite, the Grands Crus Classés, since the beginning of the classification system in 1955. 6,24 hectares on limestone plateau and south facing slopes overlooking the city of Saint-Emilion.

Appellation: Saint-Emilion Grand Cru

Technical Director: Pénélope Godefroy

Consulting Oenologue: Jean-Claude Berrouet

Location: Situated on a limestone plateau and hillsides facing south between Trottevieille, Troplong Mondot, Pavie-Macquin, to the east of the village of Saint-Emilion

Soil: Clay-limestone soil on a base of clay and limestone from Castillon

Production Area: 6.24 ha

Plant Density: 6,300 plants / ha

Grape Varieties: 80% Merlot, 20% Cabernet Franc

Average Age of the Vines: 30 years old

Viticulture: Tillage using animal traction only. Certified Organic Ecocert (2018 first vintage certified). Biodynamic practices employed.

Harvest: Manually done only in small crates. Sorted in the vineyard and upon entry to the cellar.

Vinification: Vinification of the plot selections in thermoregulated, concrete vats with gentle extraction. Malolactic fermentation in barrels.

Aging: 11-13 months in barrel. It is in the privacy of a small cellar sheltered from the quarries that the wine of Château Le Prieuré flourishes.

Tasting Notes: The bouquet offers delicate aromas of licorice and black fruits. The mouth feel is creamy and balanced, with a complex and lingering finish. It leaves a subtle floral imprint on the palate, voluptuous, elegant, and fresh. This wine is the perfect reflection of the limestone terroir.

Overview: The Grand Vin is the product of exceptional terroirs from the former Léoville estate. These terroirs are located mainly in the Clos Léoville Las Cases, which you pass as you leave Saint- Julien village for Pauillac. They extend over nearly 60ha producing Cabernet Sauvignons and Cabernet Francs with a complex, polished expression and characteristics which are totally unique to the Grand Vin of Léoville du Marquis de Las Cases and have been widely recognized for years.

Terroir: Mainly composed of Quaternary gravel (“graves”) over gravelly sand and gravelly clay subsoils. The proximity of the Gironde River has created the wide diversity of soils, formed over various geological periods by successive superimpositions. The river also creates a special microclimate that enables very early ripening of the grapes and protects the vineyards from frost.

AOC: Saint-Julien

Surface Area: 55 ha

Average Age of the Vines: 52 years

Grape Blend: Cabernet Sauvignon, Merlot, Cabernet Franc

Plantation Density: 8,600 plants/ha

Overview: In recent years, several vineyards in Léoville-Las Cases were uprooted and replanted, and these are now coming into production. To preserve the quality level of the Grand Vin, the winemakers decided to create a second wine, beginning with the 2007 vintage. The Petit Lion shares the philosophy of its two elder siblings; it is vinified and aged in order to preserve its fresh, ripe fruit flavor throughout its life. However, it is designed as a second wine, and is therefore made to be more accessible and for earlier drinking, with a significant proportion of Merlot used in the blend.

Grape Blend: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot

Tasting Notes: Very ripe, luscious, full-bodied red with expressive flavours – ripe blackberries, hint of dark chocolate, plums. Highly ambitious wine that will require some bottle age to tame the dense tannins, which currently overpower the fruit.

Overview: The name of this wine, created at the beginning of the 20th century when the vineyard was planted, was inspired by the Petit Clos adjacent to the Château de Léoville, residence of the Marquis de Las Cases. Clos du Marquis is a historical brand by the Domaines Delon, a separate vineyard to Leoville Las Cases whose first vintage was released in 1902.

The creation of this brand was to allow a clear identification of two completely distinct terroirs. The situation remains unchanged today as the vineyard producing the Clos du Marquis is located on top terroirs of the Saint Julien appellation, surrounded by such prestigious Classified Growths as Léoville Poyferré and Léoville Barton.

Terroir: The Clos du Marquis vineyard is 500 meters west of the famous walled enclosure of Léoville Las Cases known as the ‘Enclos’. It is made up of quaternary gravel that is older and finer than the Enclos gravel. The presence of organic matter in the top soil, due to the presence of a forest on this land in the past, brings a typical Saint-Julien style to the Clos du Marquis. The grapes ripen later in this vineyard than in the Enclos, the latter being warmed by the micro-climate of the nearby Gironde river. The vineyard, planted on the Saint-Julien plateau, 20 meters above sea level, is composed of humic podzol over sandy-clay gravel. The Clos du Marquis terroir is characterized by a greater regularity in the soil types as well as a higher hydrological sensitivity than the Enclos.

AOC: Saint-Julien

Surface Area: 45 hectares (111 acres)

Average Age of the Vines: 35 years

Grape Blend: Cabernet Sauvignon, Merlot, Cabernet Franc

Plantation Density: 8,700 plants / hectare

Overview: As the younger vines came into production on the Clos du Marquis vineyard and with the aim of preserving its unanimously recognized quality, the winemakers decided to create a second wine. La Petite Marquise is an affectionate nickname given by the Marquis de Las Cases to his little daughter, and adopted by Mr. Delon for his own daughter. La Petite Marquise is, above all, a tribute to all the women who have brought their feminine touch to the history of the estate over the centuries.

Grape Varieties: Cabernet Sauvignon, Merlot

Tasting Notes: Produced from grapes grown on the superb Clos du Marquis terroir, La Petite Marquise shows great subtlety and refinement. With its harmonious expression and delicate tannic structure, this wine is elegantly seductive and enchanting. To be enjoyed relatively young due to the high percentage of Merlot in the blend.