Chateau Laborde Haut Medoc Cru Bourgeois

This red Château Laborde from the Haut Médoc wine region possesses unparalleled beauty. A wine that is both classic and exceptionally ripe. But even more importantly, this wine is made by the grandmaster Château D'Hantellain in Cissac-Médoc. This magnificent old winery is, of course, no stranger to the area, having spent years crafting exquisite wines on the left bank of the Gironde. In the cellars of Château Laborde, the beautiful barrels are maturing, as this Haut Médoc wine demands a great deal of attention from the winemaker. Only through hard work does one achieve the Cru Bourgeois classification, reserved only for the finest wines from the Haut Médoc.

The old vineyard in Haut Medoc

The vineyards in Haut-Médoc are in beautiful condition. For decades, Château Laborde has grown grapes on these lands. The vineyards border Saint-Estephe to the north and the world-famous Pauillac to the west. This makes the vines ideally positioned, allowing the sun to do its work, and the fresh breeze from the Gironde estuary provides the necessary cooling for the harvest. The winemakers at Château D'Hantellain devote considerable attention to the vines, resulting in a balanced and long growing season. The bunches are partially harvested by hand to maximize the juice's power.

Wood aging for the Chateau Laborde Haut Medoc

Once the bunches are brought in, they are thoroughly inspected, and any unusable grapes are removed, leaving only the best. The black juice then goes into oak barrels. This period of aging lasts several months, allowing it to absorb the beautiful aromas and flavors of the oak barrel. This Haut Médoc has been awarded the Cru Bourgeois distinction, and it more than deserves it! Château Laborde knows how to make a classy wine. The nose reveals classic aromas of black fruit, earthy notes, vanilla, plums, and hints of laurel and mint. The palate is exquisite, thanks in part to the long oak aging, full and powerful, with beautiful nuances of blackberry and cherry complemented by spices and a touch of oak.