Description

• Alcohol %: 14%
• Decant Time: 60 minutes
• Taste: blackberry, blackcurrant, plum, tobacco, cedar, licorice, earthy/mineral, silky tannins, smoky oak, fine spice
• Food Matching: Beef and venison, Entrecôte with Béarnaise sauce, Ribeye (with bone marrow), Châteaubriand, Mature hard cheeses (e.g., aged cheddar, Lincolnshire Poacher)
• Grape Variety: Cabernet Sauvignon : 65%, Merlot : 30%, Petit Verdot : 5%,

Tasting note

品飲筆記：酒色深透，散發黑莓、黑醋栗與成熟李子的果香，並伴隨煙草、雪松、礦物與甘草的細緻香氣。口感厚實卻不笨重，中段飽滿果核與礦感相互推進，單寧細緻有支撐，質地絲滑，尾韻悠長帶有淡淡烘烤香與香料餘味。 酒莊小故事：拉拉貢佔地約80公頃，近年在Caroline帶領下，朝尊重環境的栽培邁進；自2013年啟動有機轉型，將有機與生物動力的做法因地制宜地應用在各個小地塊上，目的是保護土壤、維持藤勢均衡，同時照護田間工作者的健康。 葡萄園與風土：酒莊坐落在經典的梅多克礫石帶，石英、方解石與矽質沙礫能反射光線，幫助果實成熟得優雅且具有緊緻的礦物感。每塊地都有獨立管理與採收時間，讓風土個性能在酒中被忠實呈現。 釀造小記：全園手工採收，裝小籃運至釀房，經三次手工分選再加上光學分選挑出最佳果粒，進行分地發酵。萃取掌控精準以保留優雅，經法國橡木桶陳年（每年約50%換新桶），在成熟期多次澄清，並於細澱渣中精修質地。 飲用建議：現飲建議醒一小時，亦適合中長期陳放以讓單寧與香氣更融合。

Tasting note: Deep ruby with aromatic lift of blackcurrant and blackberry, layered with tobacco, cedar, graphite and subtle licorice. The palate is concentrated yet polished — juicy core of dark fruit framed by mineral energy and silky, finely grained tannins. A long, detailed finish shows spice and smoky oak. Producer notes: Chateau La Lagune spans some 80 hectares in the Haut-Médoc and has been steered toward environmentally respectful viticulture under Caroline’s care. A formal organic conversion began in 2013 with certification aimed for the 2016 harvest, rooted in practices inspired by organic and biodynamic principles to preserve soils, vines and the people who work them. Vineyard & terroir: The estate sits on the classic Medoc gravel 'island' — light gravels of quartz, calcite and silica that reflect sunlight and favour elegance, tension and finesse from the fruit. Plots are worked individually to express each parcel’s character. Winemaking & ageing: Grapes are hand-harvested in small crates, undergo triple manual sorting plus optical sorting, then plot vinification with measured extraction to retain elegance. Maturation takes place in French oak barrels (around half renewed each year), with regular rackings and ageing on fine lees to refine texture. Cellaring note: Drink now with an hour’s decant, or cellar for further development; this is built for medium- to long-term ageing.

Winery

拉拉貢酒莊為Haut-Médoc的三級酒莊，園區約80公頃。近年由Caroline主導朝向更尊重環境的栽培轉型，強調分地管理與手工採收，以保留風土細節。釀造重視嚴格分選、溫和萃取與法國橡木桶陳年，讓結構與優雅並存。

Chateau La Lagune — a classified 3rd growth in the Haut-Médoc — manages some 80 hectares and has a long history in Bordeaux’s Médoc. Under recent stewardship the estate has moved toward organic methods and careful parcel work to emphasise terroir expression. Winemaking focuses on meticulous sorting, gentle extraction and French oak ageing to combine power with refinement.