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Pessac-Léognan AC 2012
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  • 124. Pessac-Léognan AC 2012

    Château Haut-Lagrange

    55% Cabernet Sauvignon, 45% Merlot (13% alc.)

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    This is made from 2.7h of superbly sited vines just below Haut-Bailly, where the top soil is  gravelly with limestone-clay beneath, and a 5.75h parcel next to Rochemorin where there is also deep gravels but a touch more clay. The vines are planted on very good rootstock and yields are lower than average for the appellation. Aged 50% in cuve and 50% in new barrels for 18 months, there is a quality to the fruit that only the best terroirs give, it is very harmonious again, nothing is out of place or exaggerated. The black fruits, blackcurrants and ripe plums have a touch of pepper, and an extra level of depth and complexity over the more solar 2009, all the time relieved by a perfect acidity. For drinking now to 2021.

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Further details
Winemaker
Francis Boutemy
Location
Léognan
Size of domaine
7½ hectares
Grape
55 % Cabernet Sauvignon - 45 % Merlot. 12 year old vines trained Guyot double. 7,700 vines per hectare. Massale selection on Gravesac 1420 / 101-14, 3309 C rootstocks.
Terroir
Gravel and sandy topsoil. Subsoil is limestone and clay. Flat aspect. 44m above sea level. Depth of the soil is 1.5m.
Viticulture
The vineyard is ploughed 100% in autumn and also spring. Debud and carry out vendanges en vert when necessary. Leave grass to grow between the rows. Conventional treatment against oidium and mildiou. Organic compost after harvest + Foliar fertilizers. Hand-harvest. Use a sorting table. Yield 45 hectos per hectare on average (52 is permitted for the appellation).
Vinification
Cold pre fermentation for 24 to 48h below 15°C. Destalked between 1 and 10%. Grapes are not crushed. Fermentation takes place in concrete vats using selected yeasts. Temperature is controlled with a cooling system. No chaptalisation. Max temperature of fermentation is 25°C. The fermentation takes 10 days on average. 2 pumping over and 2 cap punching per day during fermentation, none during cuvaison. Between 3 and 10 days cuvaison. The grapes are pressed by pneumatic press; the first and second pressing are separated and aged apart. The wine is aged for 18 months with 50 % in concrete vats and 50% in new 225L barrels. 2 to 3 rackings during the élevage. No fining but light filtration. Only one bottling per year in June done by a service provider. 40.000 bottles produced on average. If fine use egg whites and if filter, a light filtration by kieselghur. Bottled after 17 months.
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