A refined Margaux with classic elegance and finesse. The 2006 vintage offers a musky bouquet of blackberry and raspberry, with subtle cigar box and smoky nuances emerging with time. Medium-bodied and balanced, it is fresh and lively, showing well-integrated tannins and a polished finish.

The Wine Advocate | RP 90
Published: May 30, 2016
Drink: 2017-2030

Tasted blind at Farr Vintners' horizontal, the 2006 Prieuré-Lichine is one of the hidden delights of the vintage. It has a slightly musky blackberry and raspberry-scented bouquet, cigar box and smoke developing with time. Broody...but this is well defined. The palate is medium-bodied and introspective, yet balanced with good acidity. It just lacks some weight and presence on the finish that feels conservative and yet it is fresh and lively, and actually improves in the glass. Tasted April 2016.

Wine Spectator | WS 89
Published: Mar 31, 2009

Blackberry, currant and mineral lead to a medium-to-full body, with ripe tannins and a caressing finish. Balanced and pretty. Best after 2013. 13,885 cases made.

Jancis Robinson | JR 16+
Published: Apr 22, 2016
Drink: 2015-2028

Tasted blind. Mid crimson. Solid, well-balanced, correct nose. A tad dry on the end. 

Vivino | Vivino 4.2

A glossy crimson-black hue, with the aromas of blackberry. A soft creamed-fruit substance on the palate, with lots of ripe, supple, velvety tannins and a good core of acidity. Rich, substantial, with a firm grippy finish.

Prieure-lichine.fr

Rich and classic, the Grand Vin de Prieuré-Lichine fully expresses the values of its terroir with the elegance, finesse and breed that characterize the great wines of Margaux.

Grape varieties65 to 70% Cabernet-Sauvignon, 25 to 30% Merlot, 5% Petit Verdot.GuardGreat aging potential, exceeding 25 years for great vintages.Food and wine pairingsThe purely Margalais style of Château Prieuré-Lichine complements all traditional French dishes and cheeses.

Technical Specs

Alcohol: 13.0%
Closure: Natural Cork
Vintage: 2006
Oak: French oak barrels
Varietals: 60% Cabernet Sauvignon, 37% Merlot, 3% Petit Verdot
Vineyard: Gravel and sandy-gravel soils with iron-rich subsoil; vineyards spread across the Margaux appellation
Harvest: Hand-harvested; exact dates not confirmed
Vinification: Temperature-controlled fermentation with a maceration period of 25–30 days
Ageing: 18 months in French oak barrels, 50% new oak and 50% one-year-old barrels
Winemaker: Not confirmed for the 2006 vintage
Region: Margaux, Bordeaux, France
Classification: 4ème Grand Cru Classé (Fourth Growth), 1855 Classification

Serving Temperature: 16–18°C
Decanting: Stand upright before opening. Decant gently to separate any sediment; allow approximately 30–60 minutes of aeration, avoiding prolonged exposure
Food Pairing: Roast lamb, duck, beef tenderloin, venison, roast poultry, grilled mushrooms and mature cheeses