Learn everything about Chateau Grand Barrail Lamarzelle Figeac St. Emilion with wine tasting notes, wine, and food pairing tips, best vintages, a history of the property, and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Grand Barrail Lamarzelle Figeac History, Overview
Chateau Grand Barrail Lamarzelle Figeac, as the name suggests, was once part of the massive Figeac estate. The vineyard was created in 1873 with the purchase of a 2.5-hectare parcel of vines from Chateau Figeac. Originally the property was known as Chateau Rebeyrolle, taking its name from the owner, Marie Berthe Rebeyrolle.
The original chateau, which is now a hotel was built in 1903. Prior to 1956, what we know of as Chateau Grand Barrail Lamarzelle Figeac was a part of the vineyard that now goes into producing Chateau Grand Barrail Lamarzelle Figeac and Chateau La Marzelle.
In 1972, a portion of the estate was turned into one of the top hotels in the Right Bank, Hotel Grand Barrail. Located not far from the St. Emilion village, Grand Barrail, (which was originally created as the chateau in 1903) became a hotel and restaurant in 1993.
For visitors seeking a stay in the vineyards that is close to all the famous Bordeaux wine properties in the Right Bank, and not far from the village of Saint Emilion, this is a good choice.
In 2004, Grand Barrail Lamarzelle Figeac was sold to Louis Parent. After purchasing the underperforming estate, an agreement was reached with Louis Parent to have the large company Dourthe, who counts among its holdings several properties in the Medoc and Pessac Leognan, as well as the massive negociant company, CVGB to lease the vineyards, produce and market the wine of Chateau Grand Barrail Lamarzelle Figeac.
Chateau Grand Barrail Lamarzelle Figeac Vineyards, Terroir, Grapes, Winemaking
The vineyard is situated next to the vineyard is the popular, luxury hotel Grand Barrail. You see it no your right, as you drive to the village of Saint Emilion.
Chateau Grand Barrail Lamarzelle Figeac enjoyed a complete renovation in 2006. That modernization helped improve the quality of wine being made here. The wine is vinified in a combination of stainless steel and wooden vats. The wine is aged in 30% new, French oak barrels for 14 months.
The best vintages of Chateau Grand Barrail Lamarzelle Figeac are: 2020, 2019, 2018, 2017, 2016, 2015 and 2010.
On average, the annual production is 7,500 cases of wine per year.
When to Drink Chateau Grand Barrail Lamarzelle Figeac, Anticipated Maturity, Decanting Time
Chateau Grand Barrail Lamarzelle Figeac is better with at least 3-5 years of bottle age. Of course, that can vary slightly, depending on the vintage.
The wine is best enjoyed in the first 4-12 years of life. Young vintages can be decanted for about 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Chateau Grand Barrail Lamarzelle Figeac with Wine and Food Pairings
Chateau Grand Barrail Lamarzelle Figeac is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Grand Barrail Lamarzelle Figeac is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Grand Barrail Lamarzelle Figeac is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Château Grand Barrail Lamarzelle Figeac Wine Tasting Notes
8 Vintages 20,408 Views Sort by Vintage-Rating
|2020||Château Grand Barrail Lamarzelle Figeac (St. Émilion Grand Cru)|
With a roasted, dark, red plum character, the wine is medium-bodied, forward, accessible, soft and silky. The finish, with its hints of cocoa, licorice and dusty tannins is a perfect backdrop for all the ripe, sweet fruit. This is the best vintage of Grand-Barrail-Lamarzelle I have ever tasted. Things are on the upswing here. 90-92 Pts
967 Views Tasted May 20, 2021
|2019||Château Grand Barrail Lamarzelle Figeac (St. Émilion Grand Cru)|
Medium-bodied, juicy and with an herbal accent to the bright, red plums and olive nuances, you can drink this with ease shortly after release. 86-88 Pts
2,655 Views Tasted Jun 8, 2020
|2018||Château Grand Barrail Lamarzelle Figeac (St. Émilion Grand Cru)|
Black cherries, figs and flowers come through perfectly in this medium-bodied, forward, fresh, juicy, earthy wine. Give it a few years to soften and develop more complexity and it should be even better. 88 Points
532 Views Tasted Mar 9, 2021
Forward in style, the wine is fresh, easy to drink and delivers its cherry-filled charm with ease. 86-88 Pts
1,568 Views Tasted Apr 19, 2019
|2016||Château Grand Barrail Lamarzelle Figeac (St. Émilion Grand Cru)|
Medium bodied, forward, early drinker with hints of tobacco along with the sweet, ripe, red fruits. This is already ready for drinking. 86 Points
2,824 Views Tasted Sep 21, 2019
Medium bodied, forward, early drinker without faults in a user friendly, crowd-pleasing style. 86 Points
2,413 Views Tasted Apr 29, 2017
|2015||Château Grand Barrail Lamarzelle Figeac (St. Émilion Grand Cru)|
Medium-bodied with a core of fresh, ripe red plums, thyme and cherry notes, this wine is soft, forward and ends with ready, sweet, red berries. 87 Points
1,885 Views Tasted Apr 29, 2016
|2014||Château Grand Barrail Lamarzelle Figeac (St. Émilion Grand Cru)|
An earthen, oaky, medium-bodied wine, which is light in fruit and better in nose than on the palate. 85-87 Pts
2,335 Views Tasted Apr 27, 2015
|2012||Château Grand Barrail Lamarzelle Figeac (St. Émilion Grand Cru)|
Light, simple, easy to like, early drinking, bright, soft, Right Bank wine. 85 Points
2,467 Views Tasted May 15, 2015
|2011||Château Grand Barrail Lamarzelle Figeac (St. Émilion Grand Cru)|
From 70% Merlot and 30% Cabernet Franc, this medium-bodied, lighter-styled St. Emilon is filled with fresh, bright red berries. 84-86 Pts
2,762 Views Tasted Apr 24, 2012