CHÂTEAU LASCOMBES 2018

Château Lascombes 2018

“The 2018 Lascombes is deep garnet-purple in color, slowly unfurling in the glass to reveal evocative cassis, black cherries, and blackberry pie scents, followed by hints of pencil lead, menthol, lavender, and cedar chest with a touch of damp soil. The medium to full-bodied palate gives a great core of muscular black fruits, framed by firm, grainy tannins and just enough freshness, finishing long and savory.” – 93+/100, Robert Parker’s Wine Advocate

VARIETIES: 50% Merlot, 45% Cabernet Sauvignon, 5% Petit Verdot
REGION: Margaux, Bordeaux, France
AGEING: 4 months ageing on the lees. The wine is vinified in a combination of wood and stainless-steel vats and then aged in 70% new barrels for 18 months
GUARDING POTENTIAL: Enjoy now or will cellar well up to 15 years
SERVE: Serve at 16 – 18ºC
FITS TO: Margaux rouge loves Confit Lamb Shank, Guinea Fowl Supreme with Buttered Chestnuts, Hong Kong style Roasted Goose or cheese like Mimolette / Gouda / Tommes
CRITICS SCORES: 93/WS, 93+/RP, 95/JS, 94/WE
VIVINO: Average 4.3 ★★★★✰

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2ᵉ Grand Cru Classé – 1855, Margaux Appellation | Range | Château Lascombes

Château Lascombes, a 2emé Cru Classé property is one of the largest estates in the Médoc and probably the most fragmented, with around 40 or so different parcels of vines spread throughout the Margaux appellation. It was owned between 1951 and 1971 by Alexis Lichine and was owned by Bass until the 2001. Bass Charrington sold Chateau Lascombes to the American company Colony Capital in 2001.

Colony Capital have invested heavily in the property and in particular have installed a state-of-the-art, stainless steel cuvier. The blend at Lascombes is made up of 55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot, and the wine is aged in oak barriques (60% new) for 18 months. Lascombes produces elegant, well-balanced clarets, rich in succulent creamy blackcurrant fruits, which gain further complexity and depth with ageing.

2018 is a vintage that will certainly mark the spirits… On the one hand because it was very difficult to born. A humid spring and an exceptional pressure of fungal diseases were followed by a summer with extreme sunshine conditions. Certain areas of the Margaux appellation and more generally the South of the Médoc were favored by a few thunderstorms during the summer which allowed to reduce the impact of the water stress. The musts with complicated fermentation potentials (high degrees, malic acid in low concentration) ended up keeping the technical teams under pressure until the end of the winemaking process. In addition, the quality of the wines produced has a character and a quite remarkable sweetness. From the first days of vinification, the vats perfumed the cellars with a generous and intense fragrance, letting the musts with a juicy and round characters. At the end of the maceration, our feelings were confirmed when the tastings revealed powerful and concentrated wines. The levels of acidity remained moderate despite their high levels. This acidity allowed the wines to keep a surprising freshness.