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香港新界葵涌梨木道73號
海暉中心16樓5室
Château Grand-Puy-Lacoste 2007
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CHATEAU
Grand-Puy-Lacoste dates back as early as 1743 when it was known to be surrounded by a few rows of vines. lawyers and parliamentarians succeeded one another at the had of what was one of the first vineyards to develop.
In 1978, Raymond Dupin, who had a reputation of being one of Bordeaux's greatest gourmets, sold the Chateau to Jean-Eugene Borie, owner of Ducru-Beaucaillou. The Chateau has been run since then by Jean-Eugene's son Xavier. Xavier began a remodeling program which completely modernized the ancient and dilapidated cellars.
The resurgence of Grand-Puy-Lacoste to the forefront of leading Pauillacs expected to take several years was immediately apparent with Xavier's first vintage at the Chateau.
In 1978, Raymond Dupin, who had a reputation of being one of Bordeaux's greatest gourmets, sold the Chateau to Jean-Eugene Borie, owner of Ducru-Beaucaillou. The Chateau has been run since then by Jean-Eugene's son Xavier. Xavier began a remodeling program which completely modernized the ancient and dilapidated cellars.
The resurgence of Grand-Puy-Lacoste to the forefront of leading Pauillacs expected to take several years was immediately apparent with Xavier's first vintage at the Chateau.
Located on the plateau de Bages, the vineyards of Grand-Puy-Lacoste, consisting of a soil of gravels, has this specificity to be planted without Cabernet Franc. The wines show a great ability to age. Colored, tannic, sappy and full-bodied, they are considered to be the epitome of classic Pauillac. In great vintages, they can rival the best wines of the Medoc. Grand Puy Lacoste deserves better than its current ranking.
70% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot
To drink 2017
70% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot
To drink 2017
Pumping over Varies according to each individual vineyard plot
Vats: Stainless steel and concrete
Temperature control: Thermoregulation
Time left on the skins: 18 to 24 days
Vats: Stainless steel and concrete
Temperature control: Thermoregulation
Time left on the skins: 18 to 24 days
Ruby red. Classic claret nose; lovely ripe blackcurrant, cedar and graphite. Supple and fleshy with sweet blackcurrant fruit and notes of pencil shavings, young spicy tannins and good length.
Wine Spectator: 88-91
Robert Parker: 90
Robert Parker: 90
Duck Leg Confit, Duck Rillettes, Pig-In-A-Blanket, Cornish Game Hens on Gorgonzola Polenta, Baked Potato
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