Château Lagrezette Malbec Cahors le Pigeonnier 2001

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Winemaker's Notes:

The Grand Vin won several Gold Medals in the Paris, Brussels and Macon wine fairs. It is also quoted in the most pres...

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  • WS: 94

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  • WA: 95

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User Reviews for Château Lagrezette Malbec Cahors le Pigeonnier

Winemaker's Notes:

The Grand Vin won several Gold Medals in the Paris, Brussels and Macon wine fairs. It is also quoted in the most prestigious wine guides. Chateau Lagrezette benefits from a separate vinification for each parcel and each grape variety, and the different lots are assembled after 18 to 20 months' ageing in oak barrels. This Auxerrois and Merlot blend, which also comprises a small proportion of Tannat, is fined with egg whites or lightly filtered prior to bottling. A true vin de garde, Chateau Lagrezette will age gracefully over twenty-five years or so. Blend : 80 % Malbec, 17 % Merlot, 3 % Tannat (depending upon the vintage). Soil type : limestone and clay. Average age of vines : 20 years. Consulting oenologist : Michel Rolland. Vinification method : a four-day cold maceration at 12 °C, followed by fermentation at 30 °C and prolonged maceration at 28 °C. Daily pumping-overs. Malolactic fermentation occurs in new oak barrels. Fermentation vessels : temperature-controlled stainless steel vats. Ageing : 18 months in new and one-year old oak barrels.

The Grand Vin won several Gold Medals in the Paris, Brussels and Macon wine fairs. It is also quoted in the most prestigious wine guides. Chateau Lagrezette benefits from a separate vinification for each parcel and each grape variety, and the different lots are assembled after 18 to 20 months' ageing in oak barrels. This Auxerrois and Merlot blend, which also comprises a small proportion of Tannat, is fined with egg whites or lightly filtered prior to bottling. A true vin de garde, Chateau Lagrezette will age gracefully over twenty-five years or so. Blend : 80 % Malbec, 17 % Merlot, 3 % Tannat (depending upon the vintage). Soil type : limestone and clay. Average age of vines : 20 years. Consulting oenologist : Michel Rolland. Vinification method : a four-day cold maceration at 12 °C, followed by fermentation at 30 °C and prolonged maceration at 28 °C. Daily pumping-overs. Malolactic fermentation occurs in new oak barrels. Fermentation vessels : temperature-controlled stainless steel vats. Ageing : 18 months in new and one-year old oak barrels.

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