Chateau Lafon Rochet 2006 Saint Estephe
| Category: | Chateau Lafon Rochet |
|---|---|
| Category: | dry |
| Wine color: | red |
| Country: | France |
| Region: | Bordeaux |
| Subregion: | Médoc |
| Winery: | Chateau Lafon Rochet |
| Grape variety: | 53 % Merlot, 40 % Cabernet Sauvignon 5 % Cabernet Franc, 2 % Petit Verdot |
| Classification: | 4. Cru |
| Vintage: | 2006 |
| Alcohol (in %): | 13 |
| Volume (in l): | 0,75 |
The winery was bought in 1959 by Guy Tesseron. He embarked on a project to increase the proportion of Cabernet Sauvignon for wine production. After a while, however, this proved to be a mistake for the Lafon Rochet terroir, which is currently being rectified. These wines are not typical of St. Estéphe, nor are they typical of the traditional school and the fruitier new wave. The wines are aged in barrel for 18-24 months and one third of the barrels are rotated regularly. The proportion of Cabernet Sauvignon has been reduced and the proportion of Merlot almost doubled. This has led to the destruction of the 'astringency' that characterises these wines.
The medium ruby red colour is quite darkly pigmented. The dark fruit aroma on the nose is dominated by cedary oak. Initially the cedar flavors also dominate the black currant on the palate, but it has a nice fresh acidity that lifts it above the tannic structure and allows the fruit to open up on the mid-palate and towards the finish. The alcohol is balanced and the finish has good length.
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Château Lafon Rochet
Château Lafon-Rochet is located in the Saint-Estèphe appellation. In the 1855 classification, the winery was awarded 4th Cru.
The winery was purchased in 1959 by Guy Tesseron. He embarked on a project to increase the proportion of Cabernet Sauvignon in wine production. However, after some time, it became clear that this was a mistake for the Lafon-Rochet terroir, which is currently being corrected. These wines are not typical for Saint-Estèphe, neither for the traditional school nor the fruitier new wave. The wines age in barrels for 18–24 months, with a third of the barrels regularly renewed. The proportion of Cabernet Sauvignon was reduced, and the proportion of Merlot was almost doubled, leading to the removal of the so-called astringent character for which these wines are known.
