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CHEVALIERS LAGREZETTE

The second wine of Château Lagrézette is given the same care as the Grand Vin. It is assembled and estate-bottled after 12 to 15 months’ ageing in aok barrels. This wine can withstand 5 to 10 years of cellaring.

chevalierslagrezette
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Description

The legendary 500-year-old Lagrézette estate is located in the historic Southwest
region of France. Chateau Lagrézette grapes are sourced from 20-year-old estate vines
on the clay/limestone second and third terraces of the Lot River. The yields per hectare
are approximately 30 hectoliters per hectare.


Winemaker Notes :
The grapes are gone over manually to control production and assure proper maturation.
Following a strict selection by lot, the grapes are sorted manually in the winery before
being crushed. Following crushing, cold maceration for five days is set in motion to extract color and
intense aromas and to assure the softening of tannins. Alcoholic fermentation begins
under a constant temperature of 81.86°F. A maceration of two to three weeks follows,
depending on the grapes, at a temperature of 78.8°F, to complete the softening of the
tannins and the work of the wine. Malolactic fermentation takes place in French oak
barrels-40% of the barrels are new oak and 60% are two years of age. After 12 to 15
months in barrel, the wine is bottled without clarification or filtering.


Tasting Notes :
On the nose, a powerful but fruity wine, with notes of oak. Rounded, light and fruity
in the mouth, with

AWARDS
Vintage 2009
June 2013: 90 points-Wine Spectator
Vintage 2010
June 2013: 91 points-Wine Spectator

 

Sell Sheets

pdficon virtuemart    Chateau Chavalier 2012

Shelf Takers

pdficon virtuemart   Chateau Chavalier 2015

Specs

pdficon virtuemart     Lagrezette specs USA.pdf

 

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The legendary 500-year-old Lagrézette estate is located in the historic Southwest
region of France. Chateau Lagrézette grapes are sourced from 20-year-old estate vines
on the clay/limestone second and third terraces of the Lot River. The yields per hectare
are approximately 30 hectoliters per hectare.


Winemaker Notes :
The grapes are gone over manually to control production and assure proper maturation.
Following a strict selection by lot, the grapes are sorted manually in the winery before
being crushed. Following crushing, cold maceration for five days is set in motion to extract color and
intense aromas and to assure the softening of tannins. Alcoholic fermentation begins
under a constant temperature of 81.86°F. A maceration of two to three weeks follows,
depending on the grapes, at a temperature of 78.8°F, to complete the softening of the
tannins and the work of the wine. Malolactic fermentation takes place in French oak
barrels-40% of the barrels are new oak and 60% are two years of age. After 12 to 15
months in barrel, the wine is bottled without clarification or filtering.


Tasting Notes :
On the nose, a powerful but fruity wine, with notes of oak. Rounded, light and fruity
in the mouth, with

AWARDS
Vintage 2009
June 2013: 90 points-Wine Spectator
Vintage 2010
June 2013: 91 points-Wine Spectator

 

Sell Sheets

pdficon virtuemart    Chateau Chavalier 2012

Shelf Takers

pdficon virtuemart   Chateau Chavalier 2015

Specs

pdficon virtuemart     Lagrezette specs USA.pdf