Château  Lanessan   Décoration Blason des Bouteiller Décoration   Home Page
  

 
Appellation

Haut-Médoc
Cru Bourgeois Supérieur,
 1932 and 2003 rankings

 

Grape varieties

60% Cabernet Sauvignon
30% Merlot
5,0% Cabernet Francs
5,0% Petit Verdot
average age: 30-32 years

Maturing

Traditional, 16 - 18 months in barrels (French oak)
Clear racking every 3 months
Bung on the top for 6 months and topping-up twice a week

Serving suggestions

Game, red and white meats, cheeses.
We have enjoyed Lanessan 1992 with fish: it’s ideal.

 

 

 
 
        

 
Grower

SCEA Delbos Bouteiller
33460 Cussac Fort Médoc
France
T. 33 (0) 556 589 480
Fax 33 (0) 557 888 992
 www.lanessan.com

E-mail: infos@bouteiller.com

Terroir
40 hectares of vines on gravel soils (Garonne gravel)

Harvest
Mainly mechanical; Harvest totally sorted using a sorting table, vibration, selection and floating.

Vinification
Stainless steel and concrete vats lined with epoxy resin.
Temperature control
Fermentation lasts approximately 2 weeks

Service
We recommend serving the wines at room temperature, but not above 18/20 degrees.
Decanting may be useful, preferably at cellar temperature. Decant a young wine 2 or 3 hours before serving to help it to open up. For older wines it is a “necessary evil”, as it separates the deposit from the clear wine and retains all the wine’s finesse; decant 1/2 to 1 hour before serving.