Chateau Larose Perganson Cru Bourgeois Haut-Medoc
64 Ratings
Detail
64 Ratings
Chateau Larose Perganson Cru Bourgeois Haut-Medoc

Wine Details

Region

France

Winemaker's Notes

Each plot and grape variety are independently made into wine in a temperature-regulated vathouse, offering our oenologists the opportunity to create complex blends. Rigorously controlled, alcoholic fermentation, and twice daily pumping over take place over a five-to seven-day period. When the alcoholic fermentation has come to a close, vatting follows its course for 2 to 3 weeks so as to extract the tannins from the marc. After careful tasting the wine is run off. Finally, malolactic fermentation read more...Each plot and grape variety are independently made into wine in a temperature-regulated vathouse, offering our oenologists the opportunity to create complex blends. Rigorously controlled, alcoholic fermentation, and twice daily pumping over take place over a five-to seven-day period. When the alcoholic fermentation has come to a close, vatting follows its course for 2 to 3 weeks so as to extract the tannins from the marc. After careful tasting the wine is run off. Finally, malolactic fermentation which is left to occur in tanks immediately after running off, brings the wine-making process to an end. In early January, the wine is transferred to wood casks. In the quiet atmosphere of the ageing cellar, the barrels endow the wine with vital ingredients, while exposing it to tiny quantities of oxygen. This has an effect on the wine's colour and its tannins, producing a well-balanced, very elegant wine. (hide)

Varietal

Bordeaux Blend

Style

Red

Region

France

Each plot and grape variety are independently made into wine in a temperature-regulated vathouse, offering our oenologists the opportunity to create complex blends. Rigorously controlled, alcoholic fermentation, and twice daily pumping over take place over a five-to seven-day period. When the alcoholic fermentation has come to a close, vatting follows its course for 2 to 3 weeks so as to extract the tannins from the marc. After careful tasting the wine is run off. Finally, malolactic fermentation read more...Each plot and grape variety are independently made into wine in a temperature-regulated vathouse, offering our oenologists the opportunity to create complex blends. Rigorously controlled, alcoholic fermentation, and twice daily pumping over take place over a five-to seven-day period. When the alcoholic fermentation has come to a close, vatting follows its course for 2 to 3 weeks so as to extract the tannins from the marc. After careful tasting the wine is run off. Finally, malolactic fermentation which is left to occur in tanks immediately after running off, brings the wine-making process to an end. In early January, the wine is transferred to wood casks. In the quiet atmosphere of the ageing cellar, the barrels endow the wine with vital ingredients, while exposing it to tiny quantities of oxygen. This has an effect on the wine's colour and its tannins, producing a well-balanced, very elegant wine. (hide)

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    bold cherry on the nose with subtel earth and limestone. bold cherry at the start. muddle is earth and lime stone with a slight spice that finishes an holds. cracked pepperyhrough it all.

    over 4 years
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    rich, smooth and well balanced. scrumptious Bordeaux.

    over 4 years
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    good wine. drinkable, but nothing special.

    almost 4 years
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    about 1 year
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    vGood

    almost 4 years
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    about 2 years
  • User Avatar
    5 months
Expert Reviews
  • Wine & Spirits
    This large vineyard has build a following in the US market, with consistently good quality wine. And the rsquo;94 follows in the style of small-scale clarets, light, plummy and gentle, the chewy tannins bringing to mind a dinner of roast lamb. Thatrsquo;s how I used to enjoy Larose-Trintaudon, not so many years ago, when it cost $7.99. The only consolation in the current pricing is the fact that most California wines of this quality cost at least as much.