Chateau La Lagune has a long history that dates all the way back to the 16th century. A popular classed growth of 90 hectares in the Haut-Medoc, situated south of Margaux near Cantemerle. The new owners have invested a great deal of money here in recent years and have also bought Paul Jaboulet Ainé in Hermitage.
Chateau La Lagune produces a refined, feminine style of wine that offers aromatic complexity and elegant textures. Even though the chateau is located in the Haut Medoc appellation, the wine could easily be confused with a Margaux.

On average, the vines are maintained at 30 years of age. The oldest vines are their Petit Verdot. Some of those vines are more than 80 years old. The vineyard is planted to a vine density of 6,666 vines per hectare.

The vineyard is planted with 60% Cabernet Sauvignon, 35% Merlot and 5% Petit Verdot.

To compensate for the lower levels of vine density, they use a higher level of trellising than you find in other vineyards, which helps aid in the photosynthesis and helps reduce yields. The vineyard is farmed using 100% organic farming techniques. Chateau La Lagune earned their certification for organic farming practices starting with the 2016 vintage.

To produce the wine of Chateau La Lagune, the wine is fermented in a total of 72 different, temperature controlled, stainless steel vats that vary in size from 22 hectoliters to 200 hectoliters to allow for parcel by parcel vinification.

The vats are laid out in a functional and architecturally interesting pattern. Malolactic fermentation takes place in vat. The wine is blended before the aging process begins

The wine is aged in between 50% and 60% new French, oak barrels for 18 months before bottling.

Full body, yet the texture is amazing giving it a plush, silky texture that makes it formed and beautiful. Thick and melting in the mouth. Lots of forest floor, tar and black currant character. Very persistent finish. Energy.

James Suckling – 94-95 points

This is wonderful and perhaps the best La Lagune since 1982. Full body, yet the texture is amazing giving it a plush, silky texture that makes it formed and beautiful. Thick and melting in the mouth. Lots of forest floor, tar and black currant character. Very persistent finish. Energy. From organically grown grapes. (6/2017)

Decanter – 93 points

Now certified organic, and converting to biodynamics from this year. It displays a confident weight to the damson fruits that are hugely elegant and well placed. A little closed when tasted on two occasions, and the high Petit Verdot content of this wine is no doubt contributing to its slight austerity at this stage, but it also brings that beautifully welcome whoosh of black fruit spicing. Very good quality, elegant and long-ageing, just a dash below the exceptional 2015. (JA) (4/2017)

Wine Enthusiast – 93 points

One of the big estates in the southern Médoc, this property has produced a rich, balanced wine packed with black-currant fruits and fine, elegant tannins. Drink from 2025. (RV) (4/2019)

Jeb Dunnuck- 92 points

This is a great vintage for this terrific Haut-Médoc estate, and the 2016 Château La Lagune is well worth a case purchase. Complex notes of dark fruits, cedar, cigar tobacco, and hints of saddle leather all flow to a medium to full-bodied, perfectly balanced 2016 that has sweet tannins and a great finish. It will keep for 25-30 years. (2/2019)

Robert Parker’s Wine Advocate – 92 points

The 2016 la Lagune has a medium garnet-purple color and nose of intense cassis, warm cherries, redcurrants and spice box with earth and bay leaves in the undercurrent. The medium-bodied, earth-laced palate is plush and lively, finishing long. (LPB) (11/2018)

Decanter – 92 Points

This is La Lagune’s first certified organic vintage. It’s considerably closed compared to when tasted at en primeur; still highly recommended but needs time in bottle. Tight cassis notes are joined by bilberry, black autumnal fruits and some tarry oak. It’s a powerful wine with noticeable oak, extremely full tannins and earthy notes. A little raw at present, the high acidity gives a juicy impact. It’s matured in 50% new oak, and fined but not filtered before bottling with minimal added SO2. Axel Vallet consults. Drinking Window 2024 – 2040