Château Lalande Borie 2008 - A.O.C Saint-Julien
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27.08 In stock
88.5 sur 100 based on 2 Average rating of the Experts
Experts Global ScoreBased on 2 reviews
88.5
Users reviews Based on 1 reviews
4.00
 
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27,08€
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Experts Reviews

88/100
Score dans le Guide Parker
Robert Parker
89/100
Score de Wine Spectator
Wine Spectator

This has a winey core of black currant, crushed fig and mulled spice, layered with a maduro tobacco note. The lightly chalky grip extends through the finish, with the dark fruit showing persistence. Drink now through 2017.
89
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Description

Château Lalande Borieis a vineyard extending over 35 hectares, located in Saint-Julien, which sharesboth, the ultra modern cellar and the same talented teams than ChâteauDucru-Beaucaillou (owned by the Borie family).


History of the family

The ChâteauLalande-Borie was created in 1970 by Jean-Eugène Borie following theacquisition of Château Lalande from a Cru-Classé appellation. Thus the ChâteauLalande took its current name from Château Lalande-Borie (they added the familyname). Originally, the vineyard was about twenty hectares, but the Borie familymade many small acquisitions over time (Château Terrey Gros-Caillou, DomaineCastaing…). The vineyard is now the size of 35 hectares. The ancient cellarsare kept, but are not used, because the Château uses the exceptional toolsavailable at Château Ducru-Beaucaillou.


 

Produced as anyother first growth, this wine has its own terroir that has grown in recentyears due to purchases of vineyards which were often located in the heart of theclassified growth.


Technicalaspect

The harvest is 100%manual. The sorting is carried out on mobile tables to prevent the good bays tostay in contact with the bad ones during the transportation to the vat room.
The alcoholicfermentations are conducted at a relatively low temperature (between 26°C and28°C) to optimize the fruity taste in the wine. The pumping over is moderate toavoid excessive tannic extractions and to obtain pleasant roundness in themouth. The malolactic fermentation of both the drop wine and the press wine(pneumatic pressings) and carried out in vats in order to optimize the controlover the process.


The wine is racked inBordeaux barrels (225l, French oak) as soon as the wines are blended, using 20to 30% of new wood according to the vintages. The lots that are not selectedfor this vintage will then be sold in bulk to the Bordeaux traders under thecontrolled appellation Saint-Julien. The bottling is done with great care, interms of both the oenological contrils and the homogenization of the overalllot. The 5 cork manufacturers who supply the property are bound by a preciseand demanding quality charter. Everything down to vinification, aging,bottling, everything is done in the exceptional cellars of Ducru-Beaucaillou. 

Technical sheet

  • The producer
    Château Ducru-Beaucaillou
  • Type of wine
    Non Classified
  • Appellation
    Saint-Julien
  • Superficy
    22 hectares
  • Age of the vines
    30 years
  • Harvests
    100% hand harvested
  • Barrels
    30% of new barrels
  • When should you drink it?
    Drink between 2013 and 2022
  • Wine apogee
    2017
  • How is it now?
    Prêt à déguster, bonne maturité
  • Service temperature
    16.5-18°

The vineyard

This Red wine (Non Classified) from Saint-Julien is made with a vineyard that has an area of 22 hectares by Château Ducru-Beaucaillou. The average age of the vines is 30 years. The harvest for this wine are 100% hand harvested.

Into the cellars

This wine has remained 16 months in Oak barrels. For this wine, the estate has made the choice to incorporate 30% of new barrels.

Saint-Julien

The A.O.C Saint-Julien (968 hectares) was formalized in 1936. Located between Pauillac and Margaux both geographically and in style, it is one of the smallest Medoc appellation but the most consistent in quality. 18 active producers including 11 Classified Growths.
The appellation extends over 4.8 kilometers long by 3.2 kilometers wide and offers wines whose tannins have an incomparable finesse. What characterizes Saint-Julien is the terroir and the micro-climate. The terroir is a subtle blend between the contributions of stony alluvium from the Garonne and those from the Dordogne. The contributions therefore from the Pyrenees and the Massif Central. You should know that this agglomeration of rocks slowly broken then spread over the millennia is an exceptional case.