2009 Chateau La Lagune

2009 年的拉拉貢呈現經典的梅多克風格：深沉的黑果與成熟櫻桃香，伴隨雪松、菸草與一抹薄荷感，層次分明。口感中等偏厚，單寧細緻且有支撐力，酸度活躍，礦物感貫穿尾韻，收束優雅且回味綿長。酒莊約 80 公頃的園地坐落於輕礫石與石英混合的土壤上，這樣的地質有助於果實成熟同時保留清爽與精緻。採收以人工小箱上樹，進廠後經三次嚴格人工篩選及光學篩選，分地塊發酵以保留細微差異；萃取節制，為的是成就優雅型的結構。使用法國橡木桶酒化 18 個月，使香氣與單寧更為圓潤。建議醒酒 45–60 分鐘，搭配烤牛排或烤鹿肉與成熟硬質乳酪會很合拍。

2009 Château La Lagune is a classic Haut-Médoc showing the gravitas of a well-sited estate. Aromas open with concentrated dark berry, blackcurrant and ripe cherry framed by cedar, tobacco and a hint of menthol. On the palate the wine is medium‑full with refined, silky tannins, lively acidity and a fine mineral thread that carries a long, spicy finish. Produced from estate vineyards that cover some 80 hectares, La Lagune practices environmentally respectful viticulture and moved toward organic conversion in the 2010s. Grapes are hand‑harvested in small crates, undergo meticulous triple manual and optical sorting, then vinified by plots to preserve nuance. Extraction is measured for elegance; ageing is 18 months in French oak, resulting in structure, depth and polished oak integration. Ready to drink now with a good decant (45–60 minutes) but with the balance to continue evolving in bottle.

Specification

• Alcohol %: 14%
• Decant Time: 45-60 minutes
• Taste: blackcurrant, dark cherry, licorice, cedar, tobacco, menthol, oak spice, silky tannins, minerality, long finish
• Food Matching: Entrecôte with Béarnaise sauce, Châteaubriand, Ribeye steak with bone marrow, Roast venison, Mature hard cheeses (e.g. Lincolnshire Poacher)
• Grape Variety: Cabernet Sauvignon : 60%, Merlot : 30%, Petit Verdot : 10%,

Winery

拉拉貢為梅多克的三級列級酒莊，葡萄園約 80 公頃。多年來團隊逐步導入尊重環境的栽培方式，向有機轉型並參考生物動力理念，依地塊調整管理。釀酒室強調嚴格分級採收、三重人工與光學篩選以及分地塊發酵，萃取與橡木桶熟成都以保留風土與優雅為優先。

Château La Lagune is a classified 3rd Growth estate in the Haut‑Médoc with roughly 80 hectares under vine. In recent years the team has committed to environmentally respectful practices, moving toward organic conversion and applying biodynamic‑inspired care adapted to each plot. The cellar focuses on rigorous sorting, plot vinification and measured extraction, with ageing in French oak to produce balanced, terroir‑driven wines.