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Chateau Malartic-Lagraviere (1.5 Liter Magnum) 2015

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1500ML / 0% ABV
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1500ML / 0% ABV

Winemaker Notes

#38 Wine Enthusiast Top 100 of 2018

Uniformity and perfect health are the vintage's key characteristics. This result is a truly sublime expression of Malartic's mosaic of terroirs. Each plot has been able to reveal its full personality. The rich aromatic palate has been enhanced by a soft and tailor-made ageing that reinforced the expression of a very nice complexity.

Blend: 53% Cabernet Sauvignon, 35% Merlot, 7% Petit Verdot, 5% Cabernet Franc

Critical Acclaim

All Vintages
JS 96
James Suckling
Deeper wine from the get-go with dark violets, mocha, cassis and blackberries. The palate has suave, smooth and sturdy tannins and terrific length. Very polished and seamless with flavors of fresh black cherries, blackcurrants and blue plums. Best from 2022.
WE 95
Wine Enthusiast
Smoothly textured, this fruity wine offers balanced acidity and a ripe apricot flavor. The zesty, mineral texture will allow it to develop well, promising more great fruit and texture in the future. Wait until 2024.
D 94
Decanter
One of only six estates classified in both red and white. This is great, with rich, smoky coffee grounds and not a hint of bitterness. It's easily one of the best Malartics I have tasted, hitting another level and showing improvement from its en primeur state. Very enjoyable with great persistency, it's not trying too hard but still makes its presence known.
WS 92
Wine Spectator
A slightly high-pitched style, with a mix of red currant and raspberry fruit laced with rooibos tea and blood orange notes. A good snap of licorice adds weight on the finish, showing a flash of tar. Has sneaky depth and should evolve well in the cellar. Best from 2020 through 2028.
RP 92
Robert Parker's Wine Advocate
The 2015 Malartic-Lagraviere is a blend of 53% Cabernet Sauvignon, 35% Merlot, 5% Cabernet Franc and 7% Petit Aged 18 months in French oak barrels, 80% of which were new and 20% one-year-old, the 2015 Malartic Lagraviere is a blend of 53% Cabernet Sauvignon, 35% Merlot, 5% Cabernet Franc, and 7% Petit Verdot. Deep garnet-purple in color, it has notes of crushed black currants, fresh black berries and black raspberries with hints of tar, dried herbs and garrigue. The palate is medium-bodied, energetic and refreshing in the mouth with firm, grainy tannins and an uplifting finish.
JD 92
Jeb Dunnuck
The 2015 Malartic-Lagravière is also terrific and comes from a 46-hectare vineyard in Léognan. Made from 53% Cabernet Sauvignon, 35% Merlot and the rest Cabernet Franc and Petit Verdot, it offers a smorgasbord of aromatics including red currants, ripe cherries, cassis, licorice, toasty oak, and spice. With full-bodied richness, building tannin, and a rounded, sumptuous style, as well as a great finish, it’s going to benefit from several years in the cellar and keep for 15-20 years. Tasted three times.
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Chateau Malartic-Lagraviere

Chateau Malartic-Lagraviere

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Chateau Malartic-Lagraviere, France
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Chateau Malartic-Lagravière is one of the only six classified growths both for its red and white in Bordeaux.

The Domaine de Lagravière, famed since time immemorial for its excellent terroir and this famous "hillock" of gravel. In honor of the Count Hippolyte of Malartic, admiral who served the Kings of France and owner of the Domaine in the 18th Century, the Chateau was renamed Malartic-Lagraviere. Bought by Michèle and Alfred-Alexandre Bonnie at the end of 1996, the 53 hectares (131 acres) estate, including 7 hectares (17 acres) of white, has been completely renovated: both vineyard and technical facilities benefit from highest standards of equipment and methods of work (integrated farming, entirely gravity process…). As a result, Malartic-Lagravière is now renowned as being among the best wines in Bordeaux.

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Pessac-Leognan

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Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot and Malbec.

The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine and a smooth and intriguing texture.

Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

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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 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 lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally 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 in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

CVY4127B51500_2015 Item# 518708