CHATEAU LA LAGUNE 2015 WASHINGTON RED develops into butter icing and

develops into butter icing and lemon cheesecake on the mid-palate

giving way to complex notes of cigar box

bay laurel

The palate delivers an intense experience with ripe black fruits and strawberry jam notes

Whole-cluster fermentation runs at 30–50% in open wooden vats for 10–15 days

CHATEAU LA LAGUNE 2015 WASHINGTON RED develops into butter icing andChteau La Lagune, a Third Growth estate in Haut Mdoc established in 1724 and revived by Georges Brunet's 1954 replanting after decades of neglect, now farms organically and hand harvests grapes that undergo manual and optical sorting before fermentation. The blend of 60% Cabernet Sauvignon, 35% Merlot, and 5% Petit Verdot ages in 50% new French oak barrels with multiple rackings and traditional egg white fining, producing a 14% ABV wine that offers