Learn everything about Chateau Lassegue St. Emilion with wine tasting notes, wine and food pairings, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Lassegue History, Overview
While Chateau Lassegue has a long history in St. Emilion, with a chateau that was constructed in the mid to late 1600’s, the modern era for the property starts quite recently.
This can be dated to when the vineyards were purchased by the famed, California vintner, Jess Jackson in 2003 from the Freylon family. After Jess Jackson passed away in 2011, his wife, Barbara Banke took over managing the estate full time, along with Pierre Seillan.
Chateau Lassegue Vineyards, Terroir, Grapes, Winemaking
The large, 24 hectare, Right Bank vineyard of Chateau Lassegue is planted to 60% Merlot, 25% Cabernet Franc and 15% Cabernet Sauvignon. The terroir is chalk, clay and limestone soils. The vines are old, with an average age of more than 40 years.
Chateau Lassegue is vinified in stainless steel tanks. The wines are aged in an average of 50% to 70% new, French oak barrels for 15 months, prior to bottling. The oak barrels used at Chateau Lassegue are unique because the cooperage is owned by the Jackson family.
In 1997, Jess Jackson formed a partnership with the Boswell family at first simply to produce the oak staves needed to make barrels.
Slowly, they expanded and eventually they began producing their own oak barrels in America and in France. In Bordeaux, they own Tonnellerie Quintessence. Tonnellerie Quintessence is is a forest specific, designated barrel producer. Each barrel is labeled with the GPS coordinates letting the wine maker known where the tree used for that specific barrel was pulled from in the forest.
There is a second wine, Les Cadrans de Lassegue. There is also a third wine produced from vines planted in the sandier soils of their vineyards, Chateau Vignot. The average annual production at Chateau Lassegue is close to 4,000 cases of wine per vintage.
When to Drink Chateau Lassegue, Anticipated Maturity, Decanting Time
Chateau Lassegue needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Lassegue is usually better with at least 4-6 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Lassegue offers its best drinking and should reach peak maturity between 4-15 years of age after the vintage.
Serving Chateau Lassegue with Wine and Food Pairings
Chateau Lassegue is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Lassegue is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Lassegue is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Château Lassègue Wine Tasting Notes
3 Vintages 8,253 Views Sort by Vintage-Rating
|2010||Château Lassègue (St. Émilion Grand Cru)|
One of the few American owned estates in Bordeaux, the late Jess Jackson purchased the property in 2003. The wine is big, tannic, full bodied and concentrated, with a lot of structure, freshness and depth, The fruit is ripe, with its center of black cherries, licorice and espresso bean, but lacks softness in the texture. Give this at least 5 years to come together.
2,787 Views Tasted Jul 2, 2015
|2009||Château Lassègue (St. Émilion Grand Cru)|
Tannic, full bodied and powerful, but lacking the plush, sensuous characteristics of the vintage, perhaps time will help soften the tannins while better integrating the oak. This is one of the few American owned estates in Bordeaux. It was purchased by Jess Jackson in 2003.
2,664 Views Tasted Jul 2, 2015
|2005||Château Lassègue (St. Émilion Grand Cru)|
Plenty of crisp, ripe juicy, dark fruits, firm tannin and freshness, coupled with a red and black plum, coffee bean, smoke and licorice character to top things off. Well made, interesting to taste, as this Merlot dominated blend comes from the Jess Jackson family of wines. The wine was made from a blend of 60% Merlot, 35% Cabernet Franc and 5% Cabernet Sauvignon.
2,802 Views Tasted Nov 15, 2016