Viniou Reviews
Château Lassègue 2013 from Saint-Émilion Grand Cru AOC is a classic representation of right-bank Bordeaux elegance. This red wine is typically blended from Merlot as the dominant grape variety, complemented by Cabernet Franc and a smaller proportion of Cabernet Sauvignon, depending on the vintage's personality. The 2013 vintage was characterized by a cooler, wetter growing season, leading to wines of moderate alcohol, freshness, and well-integrated tannins. The vineyards of Château Lassègue are blessed with clay-limestone slopes, which enhance the wine's natural tension and aromatic complexity. The winemaking process emphasizes gentle extraction and careful aging in French oak barrels, resulting in a wine that balances fruit purity, structure, and a touch of spicy oak influence.
Saint-Émilion, at the eastern edge of Bordeaux, is one of the region's iconic terroirs. The climate here is temperate maritime, with significant rainfall and moderate summer temperatures, making it especially suited to Merlot. Its soils, a unique mix of limestone, clay, and sand, impart minerality, depth, and suppleness to the wines. The history of winemaking in Saint-Émilion stretches back to Roman times, and today the region is renowned for producing rich, velvety wines capable of graceful aging.
For food pairings, Château Lassègue 2013 is ideally matched with dishes that echo its finesse and complexity. Classic French fare like roast lamb with Provençal herbs, confit de canard, or a morel mushroom risotto are excellent choices. Local specialties such as entrecôte à la Bordelaise (steak in red wine sauce) and truffle-infused dishes will also highlight the wine's depth. The wine's structure allows it to complement earthy ingredients, slow-cooked meats, or even matured cheeses like aged Comté or Saint-Nectaire.
To fully appreciate the bouquet and mouthfeel of this Saint-Émilion Grand Cru, serve it at 16-18°C. Decanting for about an hour will help the aromas to open and the tannins to settle, ensuring a delightful tasting experience.
