Simon Templar

9.8

This is a fantastic bordeaux! Enjoy with tacos and a brunette that turns heads in her black leather jacket. — 4 years ago

David Chavez

9.4

Imagine walking through the forest with a beautiful brunette who lives in the French country side. It’s an old world Syrah you will never regret getting! — 6 years ago

Mike Knuppel

9.2

New release from a stellar vintage. Big bright red fruits and crunchy tannins. Saw 500l hogsheads and more floral and perfumed than brunette. Evolved well. — 8 years ago

Josh Grove

9.3

A killer bubbly to go with a killer dinner & a killer brunette on my arm. — 8 years ago

David Kline

8.9

This one was lost in the shuffle, better late than never? Darkest brunette, white-ish top, loose, then tight and poof, gone. Slick with oils that allow no lacing. Ginger-chilies leap to the forefront. Chocolate-tiramisu, green peppercorn, vanilla, nutmeg, gingerbread, violets, the nibs. Ginger and cola, soft gingerbreads and fig newton, light coffee, chocolate cola, green pepper, vanilla, nutmeg, chilies, white pepper, and more tiramisu, with a good cinnamon dusting. Flavors may be a little muted. — 5 years ago

Simon Gilligan

9.5

Amazing companion to the Blonde. Very different. Beautiful maroon/purple/violet colour with a deep fruited black/blue flavours. Dense with a fruit-cake sort of spice but maintains an elegance, poise and lift. Fine tannin brings grip to a long savoury finish. — 6 years ago

Mark Barber

9.7

Beautiful black fruit nose with a pleasing red fruit mid and back palate. Good tannic structure means it will age nicely for next 5-10 years. — 8 years ago

Simon Templar

9.0

I have decided that I will try to incorporate salsa into all of the photos of the wine I post...
This merlot is like a third date with a brunette chick who wears flannel, loves Soundgarden, and enjoys expensive lingerie. She's well-read, witty and sarcastic - she's also very flirty, so watch out! — 9 years ago

David Kline

9.6

2013 FDR3. Red-hued dark brunette body with bib bubbles, big textured, loose and frothy. Just dud spots left and moth wing scatter of pressed flower residual. Awesome sour cherry, baked persimmon, aged balsamic over steamed carrot, peppercorn, and toasty oak scents disperse, while chutney and pickled apricot take the spotlight, locked in a dark embrace. This may be the perfect sour. Smooth from oak, but sweet with vanillin and cola-malt, and sharpness from grapefruit, sour apricot, sweet potato sugar baked black. Blackened cinnamon-soaked apples, dried, brined bing cherry flavors, grilled lime, with autumnal spice and landscape sensibilities flowing smoothly in between. Astounding. — 5 years ago

David T

Independent Sommelier/Wine Educator

9.1

On the nose; floral fruits of blackberries, dark cherries, black plum, plum, blue fruits, black raspberries, limestone, dark raspberries, black cherry cola, dark rich soil, vanilla, cinnamon, volcanic minerals, anise, violets and fresh red floral bouquet. The body is full and the tannins are about half resolved. The structure is still fairly big as is the tension with good length. The fruits are rich & ripe; blackberries, dark cherries, black plum, plum, blue fruits, black raspberries, limestone, dark raspberries, black cherry cola, dark rich soil, vanilla, cinnamon, touch of clove, darker spice, a little bit of Christmas cake, suede leather, crushed dry rocks, volcanic minerals, anise, violets, lilacs, and fresh red floral bouquet. The acidity is round, good but could be better. The long finish is rich, fruit driven with just the right mix of fruit, earth and medium spice. Producer notes and history...Chateau La Lagune has a long history that dates all the way back to the 16th century, under King Henri IV. The same time the Dutch engineers started draining the water from the marshes and swamps making way for all those Pauillac Chateau’s. Their beautiful chateau was built in 1715. The chateau was designed by architect, Baron Victor Louis, who earned fame for his design of the Grand Theater in Bordeaux. By 1730, Chateau La Lagune was already known for producing Bordeaux wine. The property remained under the ownership of the well known de Seze family for several generations. Moving ahead a few centuries to the modern era of the 1950’s, Chateau La Lagune experienced problems caused by the end of World War II along with the economic crisis. As well, there was the great frost of 1956; which destroyed a large portion of the vineyards in Bordeaux. In 1958, George Brunette purchased Chateau La Lagune with only 5 hectares still planted with vines. It was George Burnette that began a large replanting Chateau La Lagune. However, George Brunette also took an economic hit during that era and was forced to sell Chateau La Lagune to the Ducellier family of Champagne Ayala. In 2000, both Chateau La Lagune and Champagne Ayala were sold to the Frey family. The Frey family sold Champagne Ayala and bought the legendary estate of Jaboulet in the Rhone, which of course includes the crown jewel of the region, Jaboulet La Chapelle. The Frey family also owns a substantial piece of Billecart-Salmon. In 2014, the Frey family bought Chateau de Corton Andre and its 7 hectares of vines in the Cote de Beaune area of Burgundy. Caroline Frey (shown in the right photo) is the manager and Winemaker of Chateau La Lagune, as well as their estate in Hermitage, Jaboulet. In November, 2013, La Lagune purchased the 8.9 hectare estate of Chateau D’Arche, from Mahler Besse. Chateau D’Arche is located in the commune of Ludon, not far from La Lagune. This purchase made more than economic sense for the property, as the vines were once part of La Lagune when the original 1855 Classification took place. La Lagune has 72 hectares (180 acres) under vine. Their grape variety is a distribution of 60% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc, and 10% Petit Verdot. Chateau La Lagune is fermented in a total of 72 different, temperature controlled, stainless steel vats that vary in size from 22 hectoliters to 200 hectoliters to allow for parcel by parcel vinification. The vats are laid out in a functional and architecturally interesting pattern (Shown in the bottom photo). Malolactic fermentation takes place in vat. The wine is blended before the aging process begins. This is similar to what takes place at Chateau Haut Brion. La Lagune is aged in between 50% and 60% new French oak barrels for 18 months. — 7 years ago