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Chateau Lascombes 2003

Bordeaux Red Blends from Margaux, Bordeaux, France
  • RP94
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Winemaker Notes

"In less than five years this property has emerged as one of the appellation's up and coming stars thanks to the infusion of money from the American conglomerate, Colony Capital, as well as the braintrust that now oversees the winemaking, Yves Vatelot (of Reignac fame) and the internationally renowned oenologist, Michel Rolland. The dark plum/ruby-hued, open-knit 2003 offers a big, sweet nose of barbecue smoke, plum liqueur, creme de cassis, flowers, new saddle leather, and damp earth. Loads of black fruits, a full-bodied palate impression, low acidity, and a savory, expansive mouthfeel suggest it can be drunk in 2-3 years, or cellared for 15+."
-Wine Advocate

Critical Acclaim

RP 94
The Wine Advocate

This sumptuous, rich, complex Margaux reveals a fragrant nose of cedarwood, spring flowers, spice box, black currants and earth. Medium to full-bodied with silky tannins and a dense, plum/ruby/purple color, this fully mature 2003 can be enjoyed over the next 5-6 years.

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Chateau Lascombes

Chateau Lascombes

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Chateau Lascombes, , France - Bordeaux
Chateau Lascombes
Château Lascombes, a Margaux ranked Second Growth in the 1855 classification, bears the name of its first owner, Chevalier de Lascombes, born in 1625. At the turn of the 18th century, Jean-Francois Lascombes, a councillor at the Bordeaux Parliament, dedicated his wealth to making a great wine at Lascombes. The existing chateau was built in 1867 by Chaix D'Est Ange.

Alexis Lichine took over the property in 1952. He completely restructured Chateau Lascombes and renovated the vineyard and cellars, giving this large vineyard new life. In 1971, he sold everything to the English brewer, Bass-Charrington. Since its purchase in April 2001 by Colony Capital, a new era has begun for this property.

The Chateau Lascombes vineyard stretches over eighty-four hectares within the Margaux appellation. The present varietal distribution is 50% Merlot, 45% Cabernet Sauvignon and 5% Petit Verdot.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

KOE87526_2003 Item# 87526

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