Chateau Lagrezette Dame Honneur Malbec 2016

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Chateau Lagrezette Dame Honneur Malbec 2016
Jeb Dunnuck
Wine Spectator
Wine Enthusiast
Robert Parker
  • S$135.00
  • S$150.00
    27 days left!

Wine Type : Red Wine
Grape Variety: 91% Malbec & 9% Merlot
Vintage: 2016
Aging Potential: 20 years
Serving Temperature: 16 - 18 °C
Alcohol Level: 16%

Country: France
Region: Cahors

From the best plots of Château Lagrézette, the Dame Honneur cuvée gives all its letters of nobility to this exceptional grape: Malbec. A wine for aging, the Cuvée Dame Honneur can age and improve for more than 20 years. The Cuvée Dame Honneur draws its aromas from the oldest vines of the Domaine, planted on the third terraces of the Lot and on the Causse. The very delicate berries are harvested and sorted by hand. After vinification, the cuvée is aged between 22 and 24 months in new oak barrels, before being assembled by oenologist Michel Rolland, then bottled at the château.
  • Dark color, dense and deep purple.
  • Harmonious nose of red fruits, pepper and vanilla.
  • Full and harmonious palate, spicy and liquorice. Delicate tannins on the finish.
  • Duck confits
  • Foie grass
  • Red Meats in Sauce
Cédric Blanc

Cédric Blanc was studying science at the University in Bordeaux, during a job forum, He met an oenologist and his intervention was so passionate that he chose to become a winemaker. My first vintage was 1998 at Château Clarke (Listrac-Médoc) during his oenologist degree. Afterward, he worked a lot in the Médoc area in different châteaux like Phélan Ségur or Chasse-Spleen. Then, I went on to work for Moët Hennessy Estates & Wines as assistant winemaker for Cloudy Bay (New Zealand), Cape Mentelle (Australia), and Newton Vineyard (Napa Valley). 

Working in New Zealand and then Napa, he learned very different lessons. At Cloudy Bay, he learned the nuances of working with many different grapes. In Napa, the high alcohol that is achieved is very unlike Bordeaux, so it was interesting to learn how to finish the sugar levels and fermentation. 

He is more gentle with the grapes. When arrived at Château Lagrézette, the wines were already good, but in his opinion, too strong. He wanted wines full-bodied but also elegant. In 2011, with M. Perrin’s help, we changed the way we filled our ferment tanks by using gravity and also plunging for extraction. This way, the wines are still powerful and full-bodied but finer. I also wait to get the right maturity of the grapes to obtain very ripe tannins, without getting overripe and still keeping good acidity. I worked a lot on the balance between alcohol, acidity, and tannic structure. 

I also changed the cooper—I am very focused on my choice of barrels. We need to respect the Malbec expression. The aging in barrel is to get very round tannins, but not to give oak flavors.