Appellation: Médoc

Commune: Bégadan

Vineyard area: 30 hectares

Soil: Fine gravel and chalky-clay

Grape varieties:

• • 60% Cabernet Sauvignon
  • 35% Merlot
  • 5% Petit Verdot

Planting density:

• • 6 600 vines/ha.

Age of vineyard:

• • 25 years

Production:

• • 200,000 bottles/yr

IN THE VINEYARD

Care of the vines :

• • Sustainable viticulture
  • Natural grassing over
  • Double-Guyot pruning
  • Leaf thinning

Yield:

• • 50 to 55 hectolitres/ha. (6,666 to 7,333 bottles approx.)

Harvesting:

• • Machine harvested
  • The crop is destemmed and sorted both mechanically and manually

IN THE WINERY

• • Pumping over: 2 vat volumes pumped over in two operations
  • Temperature-controlled stainless steel vats
  • Fermentation temperature : from 26-28°C

Maceration:

• • 3 to 4 weeks in the vats

Pressing:

• • vertical basket press

Alcohol content:

13°

Maturing:

• • 12 months in French oak barrels (30% new barrels) « Bottled at the Château »

Tasting Notes:

• • The bouquet of Château Laffitte Laujac opens with notes of mint and spices which move over to allow expression of black fruit berry aromas.
  • The first impression in the mouth is lively and fine.
  • The tannins are powerful yet delicate and there is a flavour of red fruit berries with a slightly jamlike nuance.
  • This wine is powerful and balanced; it can be drunk young but will be enjoyed for up to 10, or even 15 years, according to the vintage.

Wine and food pairing :

• • It will marry well with Tournedos Rossini, an escalope of veal with cream sauce, a salad of gizzards confit and well-matured cheeses.