2010 Château Malartic-Lagravière Blanc Pessac-Léognan Bordeaux France Wine Tasting Note
9439 Views
|
2010
Château Malartic-Lagravière Blanc (Pessac-Léognan)
The wine has picked up steam, dropped some of its youthful ok trappings and offers more invigorating, lemon, lime, pomelo and floral sensations. Rich in texture, yet with an equal amount of lift, this is really good in your glass today. 3,608 Views Tasted Mar 23, 2018Crisp, fresh, citrus, lemon, lime, floral and grapefruit notes get you going. The wine is zippy, refreshing and delivers a blast of sweet, fresh, citrus fruits in the finish. 2,994 Views Tasted Sep 22, 2014Pale yellow in color, honeydew, citrus and spicy notes open the wine. Medium bodied with sweet fruits, soft textures and citrus. 2,837 Views Tasted Mar 31, 2013 |
When to Drink Chateau Malartic Lagraviere, Anticipated Maturity, Decanting Time
Chateau Malartic Lagraviere needs at least 8-12 years of aging in good vintages until it is ready to be enjoyed. Young vintages can be decanted for 2-3 hours 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 Malartic Lagraviere offers its best drinking and should reach peak maturity between 8-30 years of age.
Serving Chateau Malartic Lagraviere, with Wine, Food, Pairing Tips
Chateau Malartic Lagraviere is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau Malartic Lagraviere is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.
Chateau Malartic Lagraviere is a perfect match with Asian dishes, hearty fish courses like tuna, salmon, mushrooms, and pasta as well as cheese.
The white wine, Chateau Malartic Lagraviere Blanc is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal, and cheese.