Chateau Labegorce  2014 Front Label
Chateau Labegorce  2014 Front LabelChateau Labegorce  2014 Front Bottle Shot

Chateau Labegorce 2014

  • RP93
  • WE92
  • JS90
  • WS90
750ML / 0% ABV
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  • WE92
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3.9 37 Ratings
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3.9 37 Ratings
750ML / 0% ABV

Winemaker Notes

Blend: 58% Merlot, 40% Cabernet Sauvignon and 2% Petit Verdot

Critical Acclaim

All Vintages
RP 93
Robert Parker's Wine Advocate
The 2014 Labégorce is one those "dark horses" of the vintage, a wine that has a prosperous future. It has a lovely, very pure and sensual bouquet with lifted redcurrant and wild strawberry scents that really evoke the essence of Margaux. The palate is medium-bodied with supple tannin, well -udged acidity, good concentration with a satisfying raspberry preserve-infused finish that demonstrates superb persistence. I adored this Labégorce from barrel and now in bottle it does nothing to disprove my initial enthusiasm. Top Margaux ahoy!
WE 92
Wine Enthusiast
Smoke-driven on the nose, the palate brings flavors of dark coffee and bitter chocolate. The tannins are rough and could use some time to integrate. Barrel Sample: 90-92
JS 90
James Suckling
Either you’ll like the hints of bell pepper and mint to this or not, but there’s a ton of blackcurrant and blackberry fruit. It’s medium-bodied with moderately dry tannins balanced out by a hint of sweetness. Good but not great length.
WS 90
Wine Spectator
Open, with a caressing feel to the mix of violet, plum and anise notes. Twinges of licorice snap and bay show on the finish, but this stays relatively graceful overall. A very pretty display of fruit. Drink now through 2026.
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Chateau Labegorce

Chateau Labegorce

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Chateau Labegorce, France
Chateau Labegorce Chateau South Side Winery Image
The origins of Labégorce lie in a large estate in the northern parts of the commune of Margaux which belonged to the Gorce (or Gorsse) family, perhaps as long ago as the 14th Century. The family were originally merchants, gradually climbing the social ladder in Bordeaux, assuming a more aristocratic standing in the community as they did so. They were still the proprietors here in the 18th Century, and documents from that time indicate that there was viticulture on the estate, the vineyards dotted between fields of wheat and pasture where cattle grazed. This was the situation at the time of the French Revolution, when like so many other estates in Bordeaux, Labégorce was divided and sold off, giving rise to three estates that still estate today. The first, that which concerns us here, is Chateau Labégorce and the second is Labégorce-Zédé, named for Pierre Zédé who acquired the estate in 1840. The third is the curiously named L'Abbé Gorsse de Gorsse, an estate long defunct as far as viticulture is concerned, but which is still clearly visible on the currently available maps of the commune. Following the break-up of the original estate the modern-day Labégorce first passed to a gentleman named Capelle, and subsequently changed hands a number of times, most recently coming into the ownership of Hubert Perrodo in 1989.

The Labégorce vineyards include three main plots, totalling 70 hectares in all, although only approximately 40 hectares are fully planted up. All three plots lie in the northernmost part of the commune. The largest plot, accounting for about two-thirds, lies just northeast of the fine chateau, which was constructed by the renowned architect Courcelles. There is a second plot around the chateau itself, accounting for about a quarter of all the Labégorce vines, while the smallest plot lies a little further north around the church in Soussans. The vines average 30 years of age, with the oldest vines, of which there are just four hectares, dating from between 1902 and 1950. More date from 1951 to 1985, whereas a quarter date from 1989 when extensive replanting took place. Vineyard practices involve careful use of chemicals, with no herbicide used at all, and yields are typically 50 hl/ha. Harvesting is by hand, and fermentation begins with a short, cold maceration followed by a temperature controlled process. Each parcel of vines, of which there are many, is vinified separately. The blend is 48% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc and 2% Petit Verdot. Malolactic fermentation takes place in oak, 30% of which is new, where the wine spends up to fifteen months. It is fined using egg whites before bottling. The grand vin is Chateau Labégorce, and the second wine is Chateau Tour de Laroze. There is also a third wine, produced from a 4 hectare plot entitled to the Haut-Médoc appellation, called La Mouline de Labégorce

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Margaux Wine

Bordeaux, France

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Silky, seductive and polished are the words that characterize the best wines from Margaux, the most inland appellation of the Médoc on the Left Bank of Bordeaux.

Margaux’s gravel soils are the thinnest of the Médoc, making them most penetrable by vine roots—some reaching down over 23 feet for water. The best sites are said to be on gentle outcrops, or croupes, where more gravel facilitates good drainage.

The Left Bank of Bordeaux subscribes to an arguably outdated method of classification but it is nonetheless important in regards to history of the area. In 1855 the finest chateaux were deemed on the basis of reputation and trading price—at that time. In 1855, Chateau Margaux achieved first growth status, yet it has been Chateau Palmer (officially third growth from the 1855 classification) that has consistently outperformed others throughout the 20th century.

Chateau Margaux in top vintages is capable of producing red Cabernet Sauvignon based wines described as pure, intense, spell-binding, refined and profound with flavors and aromas of black currant, violets, roses, orange peel, black tea and incense.

Other top producers worthy of noting include Chateau Rauzan-Ségla, Lascombes, Brane-Cantenac, and d’Issan, among others.

The best wines of Margaux combine a deep ruby color with a polished structure, concentration and an unrivaled elegance.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.

JOF142952_2014 Item# 142952

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