The wine has a perfumed bouquet with brambly red fruit, wild strawberry mixed with raspberry preserve and rose petals, hints of orange rind emerging with time. The palate is medium-bodied with fine grain tannins, classic in style with a fine bead of acidity that imparts plenty of freshness. More black fruit on the palate compared to the nose, with a saline finish. This is a fine Margaux that has a suppleness making it perfect for drinking early.
With its elegant neoclassical style, Chateau Labégorce is a property in the Margaux appellation, renowned for several centuries for the quality of its wines. In 1989, the Perrodo family acquired this estate and invested their energy to elevate it to the height of its potential.
The Chateau Labegorce vineyard extends over 70 hectares of vines, in the greatest sandy-gravel and sandy-silty soils of the Margaux appellation, on the left bank of Bordeaux. During the 2020 vintage there was heavy rainfall in the winter that replenished the water reserves of the vineyard, and the mild weather during the spring favoured the development of the vines. The particularly hot summer didn't damage the vines, thanks to the replenished water reserves and meticulous care given to the plots by the estate teams. The work of the vineyard teams included the addition of mulch between the vine rows, reduced ploughing of the soil and limited leaf stripping in order to protect the clusters from the sun. The vines enjoyed perfect, sanitary conditions until the harvest.
The 2020 Labégorce was aged in oak barrels from the great French coopers of Belleme, Moselle, Allier, Ramboillet. Of these, 40% were new oak barrels and 60% barrels with one previous fill. The blend is made from 50% Cabernet Sauvignon, 45% Merlot, 3% Cabernet Franc and 2% Petit Verdot.
Beef Wellington
93 Points - Jane Anson (Decanter). "Smoked cedar oak on the nose, a welcome touch in a vintage where tannins have frequently been turned up to 11. Grilled almonds; really a campfire edge. I like this, it works well with the vintage. The fruit softens through the mid palate but the team has done a great job of finding extra layers of flavour and complexity. Good stuff!"
