Château Lagrange 2025 is a structured and expressive Saint-Julien, crafted from 77% Cabernet Sauvignon, 18% Merlot, and 5% Petit Verdot. It opens with aromas of cassis, dark berries, violets, and subtle oak spice, supported by a refined mineral edge. The palate is dense yet precise, combining fine-grained tannins, juicy freshness, and a concentrated core of fruit. Balanced and energetic, the 2025 vintage delivers depth, clarity, and a long, vibrant finish, showcasing excellent ageing potential and the estate’s hallmark precision.

The Wine Advocate | RP 94-96
Published: Apr 30, 2026

The 2025 Lagrange shows excellent potential, offering up notes of cassis, dark berries and violets, framed by a subtle touch of new oak. Medium- to full-bodied, deep and dense, with a concentrated core of fruit, sweet tannins and a long, penetrating finish, it's a blend of 77% Cabernet Sauvignon, 18% Merlot and 5% Petit Verdot, checking in at 13.6% alcohol. Representing half the estate's production, its mid-palate depth and amplitude reflect the decision to harvest the estate's Cabernet Sauvignon late, between September 21 and October 10.

James Suckling | JS 93-94
Published: Apr 30, 2026

Focused, dense and creamy, with plenty of energy. Medium-bodied with fine-grained tannins. A vivid, crunchy and precise center palate. Long, lively finish. 100% merlot.

Jancis Robinson | JR 17
Published: May 12, 2026
Drink: 2032-2050

77% Cabernet Sauvignon, 18% Merlot, 5% Petit Verdot. Cask sample.
Deep inky crimson. Intense, pure black fruit with a definite and attractive dusty-mineral quality and the merest hint of oak sweetness. Fragrant but not floral. Remarkable combination of very fine, firm yet smooth tannins and yet a juicy freshness at the core. Long finish is marked by freshness. (JH)

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Technical Specs

Alcohol: 13.5%
Closure: Natural Cork
Harvest: 2025
Oak: 21 months in French oak, approximately 60% new
Varietals: 77% Cabernet Sauvignon, 18% Merlot, 5% Petit Verdot
Vineyard Area: 118 ha
Harvest: Hand-picked, with careful selection
Vinification: Plot-by-plot vinification in temperature-controlled vats
Yield: Approximately 30–32 hl/ha
Region: Saint-Julien, Bordeaux
Classification: 3rd Grand Cru Classé 1855

Serving Temperature: 16–18°C
Decanting: 2–3 hours
Food Pairing: Prime rib, roast beef, lamb, venison, duck, steak, braised beef, mushrooms, truffle and mature hard cheeses