Château Lafargue - Pessac-Léognan 2019

Château Lafargue

Pessac-Léognan

2019

50% Merlot, 21% Cabernet Sauvignon, 13% Cabernet Franc, 6% Petit Verdot

75cl

Located in the renowned Pessac-Léognan appellation, south of the city of Bordeaux, Château Lafargue has been owned by the Peyrout family for five generations and produces wines that faithfully reflect the historical and qualitative character of one of the region's most prestigious terroirs.

The vineyards are situated on soils typical of the area, mainly composed of deep gravels and sandy-clay deposits. These soils ensure excellent drainage, promoting optimal grape ripening and contributing to the tannic finesse and aromatic complexity that characterize Pessac-Léognan wines.

The blend is traditionally composed of Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. Each variety contributes complementary characteristics: Merlot provides roundness and rich fruit, Cabernet Sauvignon offers structure and aging potential, Cabernet Franc brings aromatic elegance, and Petit Verdot adds depth and spice.

Winemaking is conducted with particular attention to expressing the fruit and the terroir. After harvesting, the grapes are selected and vinified separately by plot and variety. Fermentation takes place at controlled temperatures to preserve aromatic purity and allow a balanced extraction of color and tannins. Subsequently, the wine matures in oak barrels, where it gains complexity, harmony, and finesse without losing its fruit identity.

In the glass, it presents an intense ruby color. The bouquet expresses notes of blackberry, blackcurrant, and ripe cherry, accompanied by nuances of sweet spices, tobacco, and light toasted notes. On the palate, it is balanced and enveloping, supported by silky tannins and a fresh tension that prolongs the finish.

With excellent aging potential, Château Lafargue Rouge reaches its full expression after a few years of aging and can evolve favorably for over a decade. It pairs ideally with red meats, roasts, game, and aged cheeses.

Recommended serving temperature: 16-18 °C. In its early years, a brief decantation is advisable.

Contains sulfites