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Producer : Château Lascombes
Region : Bordeaux (France), France (France)
Bottle Per Case : 6 x 750 ml
Food Pairing : Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables
|Bottles Per Case||6 Pack|
|Bottle Size||750 ml|
|Region||Bordeaux (France), France (France)|
|Style||Warm and spicy reds|
|Grapes||Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot|
|Food Pairing||Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables|
|Price of Case||$894.00|
Château Lascombes is a winery in the Margaux appellation of the Bordeaux region of France. The wine produced here was classified as one of fifteen Seconds Crus (Second Growths) in the original Bordeaux Wine Official Classification of 1855. In the 1950s, the estate was purchased by French wine writer Alexis Lichine who continued to own part of the estate till 1971 when Bass Charrington took over principal ownership. In 2001 it was purchased by Yves Vatelot and US-based Colony Capital, who in 2011 sold it to the French insurance group MACSF. In addition to its premier cuvee, a second wine is also produced, under the name Chevalier de Lascombes. Additional brands are Château Segonnes, Rosé de Lascombes, Vin Sec Chevalier de Lascombes and Gombaud.
Currently Lascombes employs Michel Rolland as consultant of oenology.
The vineyard area comprises 84 hectares (210 acres) with a grape variety distribution of 50% Merlot, 45% Cabernet Sauvignon and 5% Petit Verdot. The château annually produces 250,000 bottles of the Grand vin and 70,000 bottles of the second wine Chevalier de Lascombes. For most vintages, the composition of the Grand vin is 55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot. The second wine, Chevalier de Lascombes, will have a higher composition of Merlot. Château Lascombes is usually rich and full bodied with a concentration of ripe fruit and underlying aromas of cedar. Like many Margaux wines, the tannins can be supple. The wines typically are ready for drinking after eight years and can usually last up to thirty.
It's important to remember that taste is subjective, and personal preferences play a significant role.
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