Chateau Labegorce 2006
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Spectator
Wine
Product Details
Your Rating
Somm Note
Winemaker Notes
Reaches its prime between 2016-2020.
Professional Ratings
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Wine Spectator
Pretty plummy. Currant aromas follow through to a full-bodied palate, with chewy tannins and a long persistent finish. Structured. Very well done from this estate.
Barrel Sample: 89-91 Points
Other Vintages
2022- Decanter
- Vinous
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Dunnuck
Jeb
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Dunnuck
Jeb -
Suckling
James - Decanter
- Decanter
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Suckling
James -
Dunnuck
Jeb - Vinous
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Parker
Robert
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Dunnuck
Jeb - Decanter
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Suckling
James -
Parker
Robert -
Spectator
Wine
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Enthusiast
Wine -
Dunnuck
Jeb -
Suckling
James -
Parker
Robert - Decanter
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Spectator
Wine
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Dunnuck
Jeb - Decanter
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Spectator
Wine -
Suckling
James -
Enthusiast
Wine -
Parker
Robert
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Suckling
James -
Enthusiast
Wine -
Dunnuck
Jeb -
Parker
Robert - Decanter
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Spectator
Wine
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Enthusiast
Wine -
Dunnuck
Jeb -
Suckling
James -
Parker
Robert - Decanter
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Parker
Robert -
Enthusiast
Wine -
Suckling
James -
Spectator
Wine
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Parker
Robert -
Spectator
Wine
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Enthusiast
Wine -
Spectator
Wine
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Enthusiast
Wine -
Spectator
Wine
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Enthusiast
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Spectator
Wine
The Labégorce vineyards include three main plots, totalling 70 hectares in all, although only approximately 40 hectares are fully planted up. All three plots lie in the northernmost part of the commune. The largest plot, accounting for about two-thirds, lies just northeast of the fine chateau, which was constructed by the renowned architect Courcelles. There is a second plot around the chateau itself, accounting for about a quarter of all the Labégorce vines, while the smallest plot lies a little further north around the church in Soussans. The vines average 30 years of age, with the oldest vines, of which there are just four hectares, dating from between 1902 and 1950. More date from 1951 to 1985, whereas a quarter date from 1989 when extensive replanting took place. Vineyard practices involve careful use of chemicals, with no herbicide used at all, and yields are typically 50 hl/ha. Harvesting is by hand, and fermentation begins with a short, cold maceration followed by a temperature controlled process. Each parcel of vines, of which there are many, is vinified separately. The blend is 48% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc and 2% Petit Verdot. Malolactic fermentation takes place in oak, 30% of which is new, where the wine spends up to fifteen months. It is fined using egg whites before bottling. The grand vin is Chateau Labégorce, and the second wine is Chateau Tour de Laroze. There is also a third wine, produced from a 4 hectare plot entitled to the Haut-Médoc appellation, called La Mouline de Labégorce