Ch Larose Trintaudon Haut Medoc 2019
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Tasting Notes
A brilliant ruby red in colour. On the nose, aromas of ripe strawberry, redcurrant and dark cherry leap out of the glass and are underpinned by subtle spicy notes. Superbly fresh and well-balanced on the palate with silky tannins and a lifted acidity.
Producer
The history of Château Larose Trintaudon dates back to 1719. Yet, it wasn’t until 1838 that its winemaking history began, when the Mayor of Saint-Laurent, Henry Delaroze, planted a vineyard in a place called ‘Trintaudon’. In the years since the property sadly fell victim to phylloxera and neglect before Professor Émile Peynaud recognised its potential. Émile purchased the estate in 1963 and set about replanting the vineyards. The resulting wines earned a reputation for exceptional quality, resulting in Château Larose Trintaudon being classified as ‘Cru Bourgeois Supérieur’ in 2018.
The estate comprises 190 hectares of vines, some of which lie adjacent to Château Latour, on a mix of fine and sandy gravel over clay-limestone subsoils. The vineyards are planted with 60% Cabernet Sauvignon and 40% Merlot and have an average vine age of 30 years. Château Larose Trintaudon is also a member of the ‘Vignoble Responsible’, with sustainability underlining every decision made in the vineyards and winery.
Aged in oak, the final wine is a full-bodied blend of 52% Merlot and 48% Cabernet, boasting aromas of bright blackberry, plum fruit and subtle hints of spice with a richly textured palate.
Vineyards
Nestled between the communes of Saint-Julien-de-Beychevelle and Pauillac, the 190-hectare vineyard of Château Larose Trintaudon is planted upon one of the oldest layers of Médoc gravel, called the 'Pyrenean layer', on top of a clay-based limestone bedrock. The estate benefits from very similar growing conditions as its neighbour Château Latour. The vines are 28 years old on average with a planting density of 6,600 vines per hectare. The team green harvests every spring to ensure that grape bunches hang separately, allowing air to circulate around each one, and to keep yields in check.
Vinification
The wine, a blend of 39% Cabernet Sauvignon, 53% Merlot, and 8% Petit Verdot was fermented in stainless steel and concrete tanks at controlled temperatures to retain the primary fruit aromas. It was then partly aged in oak (Bordeaux coopers) for 12 months, adding further complexity and roundness to this structured and elegant wine.