The vineyard of Château Lascombes covers 112 hectars and is located in the Margaux appellation. It is currently one of the largest vineyards of the Crus Classés from 1855. Its Château has an elegant silhouette with varied styles which combines elements of the 17th and the 19th century.
From the 17th century to the present day, ten generations of owners have succeeded one another; each generation has shaped the history of the Château Lascombes. The oldest known owner was the Chevalier de Lascombes, who bequeathed his name to the estate and the latest owner was, Alexis Lichine, a trader and excellent wine taster who is respected by his peers at the MASCSF. They bought the wine estate in 2011 from Colony Capital and became the owners. Their will was to raise the quality of the wines to an even higher standard and to thus perpetuate the work started by the first owners.
Through their requirements and all the daily care that contributed to its excellence, Château Lascombes has reached the highest sales in Margaux. The wine is both firm and unctuous; it is a wine of great temperament and great care, which was born to cross the decades. The beautiful proportion of Merlot in its blend also makes it easier to drink when its still young. This wine is an alliance of power and elegance, creaminess and tannic richness: the Château Lascombes is a complex wine. Young, its deep color is always impressive. The palate combines finesse and mellowness with a very noble tannin grain. Over the years, you need to rediscover Château Lascombes to fully appreciate its aromatic complexity and to see its structure evolve to become more and more suave.
The harvest is done manually and made in 10kg crates including double sorting. After cold maceration, the vinification is conducted in stainless steel vats and thermo regulated vats for 30 to 40 days. The malolactic fermentation is done in barrels. The wine is then aged on lees for 4 months. After the blending with a proportion of merlot greater than the proportion of merlot in the first wine, the aging of 12 months is done in French oak barrels. Before bottling, a collage is made with fresh egg whites.