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bay laurel
reducing chemical treatments by 30% through precision agriculture and cutting-edge technology
floral lift
Smooth enough for shots but bold enough to stand up in a cocktail
Whole-cluster fermentation runs at 30–50% in open wooden vats for 10–15 days
CHATEAU LA LAGUNE 2015 WASHINGTON RED bay laurelChteau 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
US$ 86.95
US$ 160.00
US$ 60.00
