Château Lagrézette Malbec 2013

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Chateau Lagrezette Paragon Malbec 2013
France
France
Robert Parker
90
Wine Spectator
90
Wine Enthusiast
93
  • S$179.00
Quantity:

Wine Type : Red Wine
Grape Variety: Malbec
Vintage: 2013
Aging Potential: 25 years
Serving Temperature: 16 - 18 °C
Alcohol Level: 13%

Country: France
Region: Cahor

For this great cuvée produced in plot selection, the grapes are delicately and rigorously harvested by hand. A great wine to keep many times awarded by critics around the world, Paragon, as its name suggests, represents our purest gem of the Landiech region. This nectar can age and improve for more than 25 years.
  • Dark purplish red color, almost black.
  • Intense nose of red and black fruits, liquorice.
  • Powerful and elegant on the palate thanks to the maturity of the tannins. Full aftertaste with red fruits, licorice and melted oak.
  • Game meat
  • Foie grass
  • Cheese
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.