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Chateau Malartic-Lagraviere Blanc 2014

Bordeaux White Blends from Pessac-Leognan, Bordeaux, France
  • WE96
  • JS95
  • RP94
  • D92
  • WS90
14% ABV
  • WE96
  • JS94
  • D92
  • RP91
  • JS95
  • D93
  • JD93
  • RP92
  • WS91
  • RP94
  • JS93
  • WS90
  • WE97
  • WS94
  • JS95
  • WE94
  • RP93
  • WS90
  • RP95
  • WE94
  • WS91
  • RP96
  • D95
  • WE94
  • WS92
  • RP94
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Try the 2015 Vintage 64 99
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4.2 3 Ratings
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4.2 3 Ratings
14% ABV

Winemaker Notes

Blend: 90% Sauvignon Blanc and 10% Semillon

Critical Acclaim

All Vintages
WE 96
Wine Enthusiast
A tightly coiled rich wine that has great acidity as well as a lively structure. Touched by spice from wood aging as well as intense citrus, it is fruity, firm and strongly textured. Drink this impressive still-young wine from 2022.
JS 95
James Suckling
This is really impressive with complex aromas of cream, apples, pears and stones that follow through to a full body, ripe fruit and an intense, zesty aftertaste. Drink now or hold.
RP 94
Robert Parker's Wine Advocate
The 2014 Malartic-Lagraviere Blanc fulfils its potential that it showed in barrel. It has a well-defined and mineral-driven bouquet with light granitic aromas, a touch of sunflower seed and citrus peel. The palate is very well balanced with beautiful citrus fruit laced with nectarine, white peach and apricot. It feels very harmonious in the mouth, long and persistent, the aftertaste delivering a dash of spice that will put a smile on your face and leave you reaching for another sip of this excellent Pessac-Léognan Blanc.
D 92
Decanter
For fans of a fairly crisp style of Pessac white in this particular vintage, this has clean lines and a savoury touch to the stone fruits, with the rounding out of the oak barrels (60% new). Good grip, plenty of drinking pleasure ahead.
WS 90
Wine Spectator
Juicy and friendly in feel, with lemon gelée, star fruit, white peach and honeysuckle notes that pick up a zing of white ginger through the finish. Lots of fun. Drink now through 2019.
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Chateau Malartic-Lagraviere

Chateau Malartic-Lagraviere

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Chateau Malartic-Lagraviere, Pessac-Leognan, Bordeaux, France
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Château 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 honour of the Count Hippolyte of Malartic, admiral who served the Kings of France and owner of the Domaine in the 18th Century, the Château 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.

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, Malbec and Camenere

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.

Bordeaux White Blends

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Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added interest. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington, and Australia.

In the Glass

Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime, and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex, and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile, and dried orange peel. The dessert wines produced by these blends, often with the help of noble rot, can have lush stone fruit and honey character.

Perfect Pairings

Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil, and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras, or fruit-based desserts.

Sommelier Secret

Sauternes and Barsac are usually reserved for dessert, but smart sommeliers know that they can be served at any time—before, during, or after the meal. Try these sweet wines as an aperitif with jamón ibérico or oysters with a spicy mignonette, or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce, or even fried chicken.

JOBF142830_2014 Item# 142830