Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. 根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類
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Chateau Lagrange has 118 hectares under vine. The vineyard is planted to 66% Cabernet Sauvignon, 27% Merlot, and 7% Petit Verdot. The Petit Verdot was added to the vineyards in 1988. Over the years, the vineyard has continued to increase its percentage of Cabernet Sauvignon. There must be no compromise in the quest for excellence, such has been the philosophy at this 3rd Classified Growth property for countless decades. An exceptional terroir along with a unique technical approach tailored with precision and innovation, these are the keys to making elegant, distinguished wines boasting a great potential for ageing in the bottle.
The vineyard is one massive block of vines that can be divided into 102 different parcels. However, the easiest way to think of Chateau Lagrange is by knowing all their vines are dispersed over 2, gently sloping, gravel hillsides. The slopes are well placed in the west of the Saint Julien appellation, close to Chateau Gruaud Larose and Chateau Branaire Ducru. At the peak of their vineyards, the hillsides reach up to 24 meters, which puts their vines at the highest elevation in the entire Saint Julien appellation. Today, the average age of the vines is more than 35 years of age. The terroir is gravel, sand and clay soils. There are also parcels with deposits of iron. The vineyard is planted to a vine density of 8,500 vines per hectare. They use optical sorting technology during the harvest.
To produce the wine of Chateau Lagrange, vinification takes place temperature-controlled, stainless steel vats that range in size. The 98 vats range in size allowing for parcel by parcel vinification. The smallest vats are 66 hectoliters with the largest vats coming in at 220 hectoliters. The grapes are vinified using co-inoculation. The selection of the press wine is performed by adding it on a vat by vat basis. The wine is aged in 60% new, French oak barrels for up to 21 months before bottling.