Chateau Malartic-Lagraviere La Reserve de Malartic Blanc 2015
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James
Suckling -
Wine
Enthusiast - Decanter
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Jeb
Dunnuck -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
Very vibrant lemons and limes with tropical fruit. Hints of mangeso and melon. The palate has silky, smooth fruit with seamless build and flow. Impressive. 85% sauvignon and 15% semillon.
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Wine Enthusiast
Smoothly textured, this fruity wine offers acidity and ripe apricot flavors. The zesty, mineral texture will allow it to develop well, promising of great fruit and texture in the future. Wait until 2024.
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Decanter
I enjoyed this en primeur, and it continues to deliver now it's in bottle. Sauvignon Blanc dominant, it has a wisp of grilled almonds and clear citrus grip that travels down the palate. A bright Pessac Léognan with real character and ageing potential.
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Jeb Dunnuck
A blend of 85% Sauvignon and 15% Sémillon, the 2015 Malartic-Lagravière Blanc is straight up smokin'good. Made under the guidance of Michel Rolland, it boast tons of minerality as well as classic citrus, lime and tangerine nuances. With terrific elegance, a fresh, elegant texture, and impressive concentration, it just another example of how good the whites are from the Graves region in 2015. Tasted three times.
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Robert Parker's Wine Advocate
The Malartic Lagraviere 2015 Blanc, a blend of 85% Sauvignon Blanc and 15% Sémillon, fermented in barrels, 65% of which were new and 35% of which were one year old, and the wine remained in barrel on its lees for 12 months. It features lovely lime juice, lemon zest and green apple notes with fresh straw and crushed stones plus a hint of white blossoms. The medium-bodied palate is fine, racy and refreshing with great intensity and length.
Other Vintages
2016-
Robert
Parker
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James
Suckling
Since acquiring Château Malartic-Lagravière in 1997, the Bonnie family has continued to work tirelessly, with passion and commitment, to perfect the estate’s wines and carry them to the highest level.
The estate used to belong the family of Comte Hippolyte Maurès de Malartic, was known under the name of Domaine de la Gravière until 1850, when it changed name to take on its current name of Château Malartic-Lagravière. The Bonnies and their team are doing everything to enable this premium terroir to express itself in all its magnificence: intra-plot management of the vineyard, High Environmental Value certification and the whole winemaking process is gravity-fed. They develop complex, balanced, elegant wines, so tailored they can be considered ‘haute-couture’.
Château Malartic-Lagravière is one of the only six classified growths both for its red and white. Its wines are well known all over the world amongst the very best wines in the Pessac-Léognan appellation.
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.
Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.
Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.
Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot and Malbec.
The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine and a smooth and intriguing texture.
Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.