Classed within the Grand Cru Saint-Julien in 1855, the origins of Château Lagrange can be traced back to the Middle Ages. It was only in the 18th century that it became dedicated to viticulture, finding favour with the American ambassador Thomas Jefferson, who placed it 3rd in his rank of personal favourites. After a series of crises between the 19th and 20th centuries (phylloxera, world wars), the property has risen from the ashes, notably thanks to the Suntory family who bought it in 1983 and undertook a large-scale renovation. Today, Château Lagrange is committed to producing wines with the greatest respect for nature. It has a reduced ecological footprint and the producers favour biodiversity (beehives, sheep rearing and 300 tree species). The vinification is just as attentive: the team of over thirty people carries out single-parcel selection using both traditional and more innovative methods. As for the grape varieties (70% Cabernet Sauvignon, 25% Merlot and 5% Petit Verdot for the reds, and 80% Sauvignon Blanc, 10% Sauvignon Gris and 10% Sémillon for the whites), they benefit from being grown in pebble soil, are harvested by hand, and vinified in stainless steel in order to preserve the delicate nature of the fruit. The wines are matured in 50% new casks.

Les Fiefs de Lagrange, the second wine of Château Lagrange, is appealing from its youth. It is composed of roughly 65% Cabernet Sauvignon, 30% Merlot and 5% Petit Verdot, drawn from vines thriving on gravel soils of Günzian origin.
The grapes are hand-harvested, then carefully sorted at the winery before undergoing traditional vinification. The wine is then aged for 12 months in French oak barriques, 25% of which are new oak.
The resulting wine is solidly built, showing a dark hue tinged with purple highlights. The intense nose is highly expressive, marked by aromas of black cherry, liquorice and crème de cassis. On the palate, it displays classic Médoc power balanced by fine freshness. Consistent from vintage to vintage, it reflects meticulous selection and remarkable attention to detail. With age, it gains further finesse and refinement.
To enjoy its full aromatic potential, decant one hour before serving at 17°C, ideally alongside a fine cheese board.