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Flat front label of wine

Chateau Lassegue Saint-Emilion Grand Cru 2006

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • RP91
  • WE90
13.5% ABV
  • WE90
  • WS90
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13.5% ABV

Winemaker Notes

Beautiful ruby color. On the nose there are aromas of berry jam, a hint of roasted coffee and dark fruits, affirming a wine that tastes young. The savory tannins are round and ripe. In the mouth, this wine is very harmonious with an elegant finish, light and fresh, despite the wine's power. You can start enjoying this wine for its fruit if you are impatient, or wait at least 5-6 years to enjoy its full beauty.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Jess Jackson’s new St.-Emilion estate, which includes some impressively old vines, is still a work in progress, but he is achieving higher and higher quality in each vintage. The 2006 reveals slightly too much new oak, but it is a medium to full-bodied effort with powerful tannin, impressive concentration, and a backward style. Pierre Seillan, the Bordelais winemaker responsible for such brilliant wines as Verite, is also overseeing the production of Lassegue. The winemaking team is clearly aiming for a St.-Emilion that will last 2-3 decades. The 2006 should be at its finest between 2014-2025. 89-91
WE 90
Wine Enthusiast
The top wine produced by Jess Jackson in St-Emilion, Lassegue is soft, ripe, open, packed with dark plums, very opulent.
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Chateau Lassegue

Chateau Lassegue

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Chateau Lassegue, St. Emilion, Bordeaux, France
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Nestled on the Côte de Saint-Émilion, Château Lassègue exemplifies remarkable winemaking passion with its unbridled quest to craft world class wines. With its striking 18th century chateau, perennially sun-drenched vineyards and diverse soils, Château Lassègue sits in a unique position of honoring its heritage while also moving into a new era of winemaking tradition. Guided by renowned vigneron Pierre Seillan, Château Lassègue combines the best of old-world principles and new world technique to produce extraordinary wines.

St. Emilion

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Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.

St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.

Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.

The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Figeac, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vienyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.

Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.

Bordeaux Blends

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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, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

RGL4100686_2006 Item# 102752