Château Lalande-Borie 2000

Characteristics and Tasting Notes for Château Lalande-Borie 2000

Tasting Notes

Appearance
A superb deep red with black highlights, revealing a dark colour full of vibrancy.

Nose
Particularly expressive, it reveals a backdrop of red and black fruit aromas, subtly blended with evolved notes of dead leaves and a delicate vegetal touch.

Palate
The attack is delicious, introducing a fine texture with lovely density. The mouthfeel becomes caressing thanks to tannins extracted with precision, leading to a flavourful finish, perfectly balanced and full of great elegance.

Food and Wine Pairing
This red wine pairs wonderfully with fine cuts of red meat, such as a rib steak or a rack of lamb. It will also brilliantly accompany noble poultry, feathered game, fine cold cuts, or a platter of pressed-curd cheeses.

Serving and Ageing
To fully appreciate Château Lalande-Borie 2000, it is recommended to decant it around 2 hours before tasting and to serve it at a temperature between 16 and 18°C. Ready to enjoy now, it also has excellent ageing potential, allowing it to be kept for around 20 years.

The Elegance of a Great Saint-Julien

The Estate
Founded in 1970 by Jean-Eugène Borie, Château Lalande-Borie is located at the heart of the Saint-Julien appellation, in the Bordeaux region. The vineyard covers around thirty hectares. Today, the estate is run by the Borie family, with Bruno-Eugène Borie at the head of the management board.

The Vineyard
Located in the western part of the Saint-Julien appellation, the vineyard rests on an exceptional terroir made up of light gravel on the surface, overlying a subsoil of clay and coarser gravel. The vines, planted at a high density of 8,500 vines per hectare, are trained using the traditional double Guyot pruning method. The estate practises sustainable viticulture, incorporating meticulous techniques such as manual leaf thinning, green harvesting, strict yield control, and partial grassing to preserve the natural balance of the soils.

The Vintage
The year began with a mild, relatively dry winter, followed by warm and fairly humid months of April and May. After conditions improved in June, summer truly settled in by mid-July. August and September were marked by a highly favourable dry spell, allowing excellent phenolic ripeness and a strong concentration of anthocyanins. The grapes were in optimal health before the harvest, which took place from 24 September to 7 October.

Winemaking and Ageing
The winemaking process benefited from modern facilities and a renovated cellar, allowing for a rigorous technical approach. The vinification is carried out with the same demanding standards as the Borie family's other great growths. The process favours a gentle, carefully judged extraction of tannins in order to preserve all the elegance, finesse, and silky texture that characterise this wine.

Grape Varieties
This wine is a blend of 65% Cabernet Sauvignon, 25% Merlot, and 10% Cabernet Franc.