品飲筆記：1981 年的拉拉貢已走向成熟，杯中飄出成熟李子與黑櫻桃的果香，夾帶雪茄、林下泥土與淡淡甘草、橘皮的氣息。酒體中等，單寧圓潤滑順，香料與土壤味平衡，餘韻溫和且令人回味。
酒莊與園地：拉拉貢為三等名莊，擁有約 80 公頃葡萄園，近年朝向尊重環境的栽培方式轉型（自 2013 年起展開有機轉化）。園地以輕質礫石土壤（含粉紅、黃色與白色石英、方解石與瑪瑙）著稱，有助於果實展現優雅與層次。
釀造工藝：人工採收，經過三次人工挑選並搭配光學分選，分地塊釀造以保留各地細緻表現。萃取節奏控制得宜，追求優雅而非粗糙；以法國橡木桶熟成（每年約 50% 更換新桶），多次澄桶並於細膩酒泥上熟成以豐富口感。
飲用建議：老年份酒瓶可能有沉澱，建議溫和醒酒約半小時即可，能喚醒香氣同時保留細緻的陳年風味。搭配烤紅肉、野味或熟成硬質乳酪最對味。
Tasting Note: Mature and gently evolved, this 1981 Château La Lagune shows plum and black cherry at the core, framed by tobacco, cedar and a hint of orange zest and licorice. Medium-bodied with silkier, smoothed tannins and a spicy, earthy finish—compact yet pleasing.
Producer & Vineyard: From an 80-hectare estate classified 3ème Grand Cru Classé, La Lagune has long pursued environmentally respectful viticulture; an official organic conversion began in 2013, reflecting careful attention to soil health and vine balance. The vineyard’s light gravelly soils—pink, yellow and white quartz with calcite and agates—help bring finesse and clarity to the fruit.
Winemaking & Ageing: Grapes are hand-harvested and undergo very strict triple manual sorting plus optical selection, followed by plot-by-plot vinification. Extraction is carefully controlled to favour elegance. The wine matures in French oak (with roughly half the barrels renewed annually) and is regularly racked to refine texture, with maturation on fine lees.
Serving: Older Bordeaux like this benefit from a short, careful decant (about 30 minutes) to separate any sediment and open aromas without losing delicate tertiary notes. Serve with rich red meats or aged cheeses.
拉拉貢是位於 Haut-Médoc 的三等名莊，約有 80 公頃園地。近年積極走向尊重土地的栽培路線，結合有機與生物動力的理念，重視土質與農人的健康。釀酒作業講究手工分級、分地塊釀造與溫和萃取，使用法國橡木桶熟成並多次澄桶以塑造細緻口感。
Château La Lagune is a 3ème Grand Cru Classé estate of about 80 hectares in the Haut-Médoc. In recent years the estate has moved firmly toward environmentally respectful viticulture, drawing on organic and biodynamic practices to preserve soils and vine health. Winemaking emphasizes meticulous manual sorting, plot vinification and careful extraction, with ageing in French oak and regular racking to refine texture.
