2013 Château Malartic-Lagravière Blanc Pessac-Léognan Wine Tasting Note


2013 Château Malartic-Lagravière Blanc  (Pessac-Léognan) 93

This continues developing complexity and richness while better integrating the oak, fruit, sweetness and acidity. There is good weight, freshness, lush textures and loads of sweet, ripe, yellow citrus, flowers and a background note of tropical fruits. This is a good time to start drinking this wine.

1948 Views   Tasted

Nice volume, length and freshness going on here, which helps all the crushed stone, vanilla, sweet citrus and floral character that is the hallmark of this wine.

2060 Views   Tasted 93

Fresh, lively citrus rind and zippy acidity make this wine come alive, while the rich fruits and crisp lemon wax finish carries throughout. 91-93 Pts

1660 Views   Tasted 92
mal barrel Wine Tasting Notes, Ratings

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.