THE ESTATE
WINES
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LE
PIGEONNIER
This wine originates from a small 2.7 ha vineyard with an
East/West exposure and situated on the third terrace of the
Lot. Yields are kept between 15 and 20 hl/ha, and the annual
production is approximately 7,000 bottles. This 100 % Auxerrois
cuvee is vinified in a wooden foudre and aged for 28 months
in new oak barrels. A true vin de garde, Le Pigeonnier will
age gracefully over some twenty-five years.
Blend : 100 % Malbec.
Soil type : third terrace - clay and limestone.
Average age of vines : 20 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a four-day cold maceration at
12 °C,
followed by fermentation and prolonged maceration at 30 °C.
Daily pumping-overs and punching-downs. Malolactic fermentation
occurs in new oak barrels.
Fermentation vessels : oak foudre of 75 hl capacity.
Ageing : 28 months in new oak barrels (Seguin-Moreau).
Average annual production : 6,000 - 7,000 bottles.
The world-famous wine critic, Robert M. Parker Jr., ranked
Le Pigeonnier as an "outstanding" wine in issue 130 of his
bimonthly magazine The Wine Advocate. He rated the 1997 (90)
points, the 1998 (92) points, and the 1999 (94) points.
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CUVEE
DAME HONNEUR
This cuvee is produced from the oldest vines of the estate,
situated on the Causse and on the third terrace of the Lot.
Yields are kept between 25 and 30 hl/ha and the total annual
production is approximately 10,000 bottles. A blend of 91
% Auxerrois and 9 % Merlot, the two grape varieties combining
to give a wine that is both powerful and round, the Cuvee
Dame Honneur is aged 24 months in oak barrels and is blended
just before bottling. A true vin de garde, the Cuvee Dame
Honneur will age gracefully over some twenty-five years.
Blend : 91 % Malbec, 9 % Merlot.
Soil type : clay and limestone. Average age of vines
: 25 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a four-day cold maceration, followed
by fermentation at 30 °C
and prolonged maceration at 28 °C.
Daily pumping-overs. Malolactic fermentation occurs in new
oak barrels.
Fermentation vessels : temperature-controlled stainless steel
vats.
Ageing : 24 months in new oak barrels (Saury).
Average annual production : 10,000 - 11,000 bottles.
Available
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CHATEAU
LAGREZETTE
The Grand Vin won several Gold Medals in the Paris, Brussels
and Macon wine fairs. It is also quoted in the most prestigious
wine guides. Chateau Lagrezette benefits from a separate vinification
for each parcel and each grape variety, and the different
lots are assembled after 18 to 20 months' ageing in oak barrels.
This Auxerrois and Merlot blend, which also comprises a small
proportion of Tannat, is fined with egg whites or lightly
filtered prior to bottling. A true vin de garde, Chateau Lagrezette
will age gracefully over twenty-five years or so.
Blend : 87 % Malbec, 12 % Merlot, 1% Tannat (depending
upon the vintage).
Soil type : limestone and clay.
Average age of vines : 20 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a four-day cold maceration at
12 °C,
followed by fermentation at 30 °C
and prolonged maceration at 28 °C.
Daily pumping-overs. Malolactic fermentation occurs in new
oak barrels.
Fermentation vessels : temperature-controlled stainless
steel vats.
Ageing : 18 months in new and one-year old oak barrels.
Average annual production : 80,000 bottles.
Available
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CHEVALIERS
LAGREZETTE
The second wine of Chateau Lagrezette is given the same care
as the Grand Vin. It is assembled and estate-bottled after
12 to 15 months ageing in oak barrels. This wine can withstand
5 to 10 years of cellaring.
Blend : 85 % Malbec, 12 % Merlot, 3 % Tannat (depending
upon the vintage).
Soil type : clay and limestone.
Average age of vines : 15 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a four-day cold maceration at 12 °C,
followed by fermentation at 30 °C
and prolonged maceration at 28 °C.
Daily pumping-overs.
Fermentation vessels : temperature-controlled stainless
steel vats.
Ageing : 12 months in oak barrels (Saury).
Average annual production : 80,000 bottles.
Available
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MOULIN
LAGREZETTE
This wine, which is made much in the same manner as the Grand
Vin, is produced from the youngest vines of the estate. It
is assembled and estate-bottled after 8 to 10 months ageing
in oak barrels. While accessible in its youth, it generally
improves with 4 to 6 years of cellaring.
Blend : 85% Malbec,
14 % Merlot,
1 % Tannat (depending upon the vintage).
Soil type : clay and limestone.
Average age of vines : 10 years.
Consulting oenologist
: Michel Rolland. Vinification method : a four-day cold maceration
at 12 °C,
followed by fermentation at 30 °C
and prolonged maceration at 28 °C.
Daily pumping-overs.
Fermentation vessels : temperature-controlled stainless
steel vats.
Ageing : 9 months in oak barrels (Saury).
Average annual production : 70,000 bottles.
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