Description

• Alcohol %: 14.5%
• Decant Time: 60-90 minutes
• Taste: roses, violets, red fruits, black fruits, tobacco, spice, cedar, leather, mineral, velvety, elegant, firm ripe tannins, long finish, oak toast, candied orange zest, nougat
• Food Matching: Entrecôte with Béarnaise sauce, Châteaubriand (with Béarnaise), Ribeye steak with bone marrow, Roasted venison or game, Firm cow's milk cheeses (e.g. Lincolnshire Poacher)
• Grape Variety: Cabernet Sauvignon : 60%, Merlot : 30%, Petit Verdot : 10%,

Tasting note

這支2010年的拉拉貢帶著迷人的花香——玫瑰與紫羅蘭，接著是成熟的紅黑果實、菸草與細緻香料。入口飽滿但不厚重，單寧結構分明卻有絲滑感，酸度提神，餘韻悠長，還能感受到礫石土壤帶來的礦物感與橡木細緻的烤香、奶糖般的層次。酒莊重視手工與土地：整個園區約80公頃，葡萄分地塊採摘，三次人工篩選加上光學選果，輕柔萃取、分棚發酵，再以法國橡木桶陳年（每年更新約50%），多次澄清與細部整桶以求質地優雅。田地是典型的美多島型礫土（含石英、方解石、瑪瑙等），白天反射光熱幫助果實成熟，同時賦予酒款清爽與精緻。建議醒酒一小時左右或搭配烤牛排、鹿肉等紅肉享用，口感與風味都很討喜。

A graceful, classically Médoc wine from Château La Lagune, the 2010 displays a perfumed nose of roses and violets layered over ripe red and black fruit, tobacco and spice. The palate is medium-full, with velvety yet structured tannins, refreshing acidity and a harmonious interplay of cedar, mineral lift and subtle oak-derived toast and nougat. Winemaking emphasizes plot-by-plot vinification: hand-harvested fruit undergoes meticulous triple manual sorting plus optical sorting, gentle extraction and ageing in French oak (50% renewed annually) with regular racking to refine texture. The estate’s 80 hectares sit on a distinctive light gravel terroir — quartz, calcite and agates that reflect heat and contribute to the wine’s finesse and mineral thread. Drink now with 60–90 minutes decanting for immediate pleasure, or cellar for further integration across the drinking window 2018–2060.

Winery

拉拉貢（Château La Lagune）為三級名莊（3ème Grand Cru Classé），擁有約80公頃的葡萄園。酒莊在Caroline領導下逐步導入尊重環境的栽培方式，結合有機與生物動力原則，2013年啟動有機轉型，目標從2016年開始取得認證。釀造上重視分地塊處理、嚴格手工挑選與法國橡木桶陳年，目的就是讓每片田的精緻與礦質能清楚表現出來。

Château La Lagune, a Classified 3ème Grand Cru, manages some 80 hectares in the Haut-Médoc. Under Caroline’s direction the estate has been moving toward environmentally respectful viticulture, blending organic and biodynamic practices. The conversion to organic began in 2013 with certification targeted from the 2016 harvest. Production favors careful plot vinification, rigorous sorting and ageing in French oak to preserve terroir expression and finesse.