Château Larose-Trintaudon

If Château Larose-Trintaudon has succeeded in creating a name for itself as an excellent wine, vintage after vintage, it is entirely due to its taste quality. By expressing its strength of character without austerity but with suppleness and finesse, it pleases novices and wine experts alike, and is universally appreciated. At each blending, the cellar masters practice their alchemy, testing until they succeed in unveiling the wine’s true personality, a combination of intensity and opulence that expresses superb red fruit aromas whilst preserving aromatic freshness and purity. That is why, depending on the harvest and the balance of the grapes, the blend is slightly different each year. For, as everyone knows, subtle movement is the secret to perfect balance!

 

Tasting notes

Very dense, dark ruby colour with nice garnet reflections. Slightly smoky nose, with intense notes of very ripe blackcurrant accompanied by nice roasted notes. The palate is complex, full and generous with fat and very high quality tannins of great elegance and finesse.

To be decanted 1 hour before tasting.
Enjoy from now until 2025/2027.

Medals and Awards

  • WINE ENTHUSIAST : 91/100 Editors’ Choice
  • JAMES SUCKLING : 90/100 (February 23th, 2015)
  • JANCIS ROBINSON : 16/20
  • GUIDE HACHETTE 2016 : 1 ÉTOILE vin très réussi
  • BETTANE & DESSEAUVE 2016 : 1 ÉTOILE
  • CHALLENGE INTERNATIONAL DU VIN BOURG EN BLAYE 2015
  • CONCOURS MONDIAL BRUXELLES 2015
  • DECANTER WORLD WINE AWARDS 2015
  • ROBERT PARKER A Sleepers of the vintage Is a attractive, cleanly made, with a touch of wood, nice blackcurrant fruit, a plump, round, generous mouthfeel and a supple finish. (april 2015)

 

 

APPELLATION:

Haut-Médoc

VINEYARD:

– 165 hectares of vineyards.
– Soil : Fine gravels, sandy gravels and clayish limestone soil.
– Planting density : 6,600 vines per hectare.
– Average age of vines : 28 years old.

FINAL BLEND:

– 61% Cabernet Sauvignon bringing structure, fragrance and fruit.
– 39% Merlot bringing roundness and body

VINIFICATION:

Classic three week initial fermentation.
Aged in oak barrels for 12 to 14 months.