Magnum Château Lestage Grand Vin 2016
Ref : 480378
i.e. 20.70 € / liter
2 product(s) soldsince yesterday
- Keeping level 2023
- Service temperature 18°
Our food and wine pairings
- Red meats
- Strong cheese
Our oenologists' opinion
Fruity and well-rounded
Garnet colour with ruby highlights, nice open nose of vanilla wood, stewed fruit, floral notes, liquorice notes, good balance, vinous, quite full-bodied and enveloped, nice character with vanilla wood, toasted, frank but rather short finish.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
Appearing in the 17th century, the notion of "Cru Bourgeois" was given to the productions of the Bordeaux bourgeois of the time who owned vines in the Médoc.
Domain and appellation
Although the vineyards of Château Lestage date back to Gallo-Roman times, this splendid château of Napoleon III architecture was not built until the 19th century. Classified as a Cru Bourgeois Supérieur in 1932, Château Lestage was bought by the Chanfreau family in 1963.
Terroir: Situated between Listrac-Médoc and Moulis on the Puy de Menjon, at an altitude of 45m, this 42 hectare estate lies on Pyrenean gravel soils on a limestone and clay-limestone subsoil.
Viticulture: In the vineyard, sustainable agriculture is favoured and the vines are cared for throughout the year. The grapes are harvested manually and mechanically.
Vinification: The vinification is carried out on a parcel-by-parcel basis in thermo-regulated vats for a period of 20 to 25 days. The wine is then aged for 12 months in oak barrels, one third of which are renewed each year.
Your cellarman's advice
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