Chateau Laffitte Laujac 2011
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Winemaker Notes
Pair with rich, flavorful meat dishes such as: rib-eye steak, porterhouse steak, sirloin steak and T-bone steak. It is also a classic match with lamb dishes such as baby lamb chops or roasted leg of lamb. The full fat of certain cheeses work in harmony with the tannins in a full-bodied red Bordeaux, try Gruyere.
Blend: 65% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot
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2010-
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