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Wine from Lassagne
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Vignobles Lassagne is owned by Nicolas Lassagne and his wife Sabrina. It encompasses three properties, beginning with Chateau des Arnauds, which was founded 1952 by Paul Lassagne, Nicolas' grandfather. He started with only 2 hectares and grew to 7 hectares. In 1979. Nicolas’ father Daniel joined the winery and bought more vineyards surrounding the cellar, increasing acreage to 29 hectares. Nicolas came on board in 2001, continuing family traditions and bringing his own expertise to his role of winemaker. With the acquisition of Chateau Maltus in 2015, Vignobles Lassagne now has 32 hectares (80 acres) of vineyards. Vineyards are planted with Merlot, Cabernet Sauvignon and Cabernet Franc.
Vignobles Lassagne encompasses these three properties:
- Château des Arnauds (the original estate): this small 2-hectare estate is planted to 100% Merlot in the Bordeaux AOC. The soil has a little more gravel, perfect for this grape varietal, giving some flinty, mineral, ripe clean fruit flavors. The vineyards are located just north of the Chateau des Landes, in the commune of Abzac, and it is planted with a perfect south sun exposure. The vine density is 5,500 plants per hectares and the average age of the vines is 20 years old. The maximum yield allowed is 55 hl/ha.
- Chateau des Landes: this property in the Lussac Saint Emilion AOC represents the majority of the vineyards owned by the Lassagne Family (27 hectares). It is planted with 85% Merlot, 10% Cabernet Sauvignon and 5% Cabernet Franc. The soil is limestone and clay. The vine density is 5,500 plants per hectare and the average age of the vines is 30 years old. Maximum yield allowed is 55 hl/ha.
- Chateau Maltus: this is the latest addition to the Vignobles Lassagne. It represents 3 hectares located in the Lalande de Pomerol AOC.
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Lismore Pinot Noir is made from 100 percent Pinot Noir
Complex bouquet of crushed rose petals, wild jasmine and fresh French herbs followed by a palate full of cranberry, raspberry and a long savory finish.
The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.
Review:
"The 2018 Pinot Noir comes from Walker Bay and Kaaimansgat and includes 30% whole-bunch fruit, aged for 11 months in 25% new oak. The bouquet sports vivid red cherry and raspberry fruit that is exceptionally well defined and beautifully integrated with the oak. The palate is medium-bodied with supple tannins, well-judged acidity and a slightly fleshy texture. There is just the right amount of salinity here, and the finish is kept on a tight leash, allowing the detail and precision to be fully expressed. A slight sour edge on the finish keeps you coming back for another sip. Excellent and reassuringly classy. - Neal Martin" - Antonio Galloni's Vinous (November 2019), 92 pts
"Walker Bay and Elandskloof are the twin sources of 30% whole bunch-fermented Pinot from Sam O'Keefe. Juicy, floral and charming, it's a graceful, fruit forward style with some clove and tobacco spice and refreshing acidity. The finish is a little firmer than I remember. 2020-24"- Tim Atkin (South Africa 2020 Special Report), 92 pts
Deep inky dark fruit aromas alongside gravelly minerals, violet, and Kalamata. The palate flavors follow the aromas with a sweet core of blackberry pastille wrapped up in a coating of cocoa nib and cassis liqueur. The wine is quite densely packed with clear deep intensity before turning silky and graceful on an elegant lavender-infused finish.
Review:
The 2022 Syrah Wild Mountainside comes from two vineyards harvested on September 6 and September 15. It was fermented with a large proportion of whole clusters and matured in around 10% to 15% new oak. The nose is bursting with detailed, expressive aromas of blueberry, black cherry, bacon fat, woodsmoke and aniseed. The medium-bodied palate is expertly restrained in terms of ripeness, with a pleasing touch of crunch to its fruit. It's structured by powdery tannins and mouthwatering acidity and has a long, expressive finish.
- Robert Parker's Wine Advocate 94 Points
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