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Count 'em — THIRTEEN TIMES Winemaker Pierre Seillan has Achieved a Perfect 100 Point Score! More than Anyone - EVER! Richly Muscled with New World Charm!

Château Lassègue Saint-Émilion Grand Cru 2015

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Château Lassègue Saint-Émilion Grand Cru 2015
Vivino Users, (4.1)
"Deep rich fruit nestled between tannins. A great wine!"
International Wine Report
93 / 100
Robert Parker Wine Advocate
93+ / 100
Thomas Stafford, Certified Sommelier
96 / 100

Outshining an already sensational vintage! From the winemaking team that makes Verité a sensation, this Saint-Émilion Grand Cru is powerhouse that is dripping with French nuance, and an unmatched legacy that dates to the 4th century.

Driven by the collective powers of 13x 100-point winemaker Pierre Seillan and the empire-building Jess Jackson, the Château Lassègue St. Émilion packs legacy, prestige, and terroir into a brilliant, cellar-worthy red not to be missed!

About the wine

Pierre Seillan, has created yet another outstanding wine. The man behind a plethora of 100 point wines, has taken this classic Bordeaux recipe and highlighted the blend’s true greatness. Pierre himself describes the 2015 as “a top vintage!”  A deep, rich, purple colour coats the glass. Cassis, black cherry, and blackberry are laced with hints of juniper and spice. The strong tannin are thanks to Cabernet Sauvignon (10%). Plushy dark fruit, black plums, and softness are brought to the table by the Merlot (70%). The balance of the blend is made up by Cabernet Franc (20%) gives the spiciness accompanied by red fruit notes. Even with some age on this, there’s still a youthfulness showing through. We encourage you to enjoy today but don’t be shy to tuck away for another few years. 

Winemaker's Notes: "This classic expression of Saint-Émilion offers a dual brightness and sophistication that will continue to improve for years to come.

Winemaker: Pierre Seillan
Appellation: Saint-Émilion Grand Cru, Bordeaux, France.
- 93+/100, Wine Advocate
- 96/100, Thomas Stafford, Certified Sommelier
- 93/100, International Wine Report
- 4.1/5.0, Vivino Users
Grapes: Merlot, Cabernet Franc, Cabernet Sauvignon
Cooperage: 12 months in French oak
Alcohol: 14.5%


4.1  Vivino Users
"Tons of life... cassis coffee blackcurrant bramble oak leather tobacco cherry vanilla." -Matt B.

"This is just a delicious wine. Nose of bright berry. Very smooth start, nothing is overpowering, somewhat chalky throughout, and nice end of blueberry and peat." -Steamboat Ricki

93+ points, Robert Parker's Wine Advocate
"Made by Pierre Seillan of Verité in Sonoma (the estate was purchased by the Jackson Family in 2003) from 50- to 60-year-old vines on clay and limestone, the 2015 Lassegue is composed of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon. Deep garnet-purple colored, it opens with expressive black forest cake, preserved plums and blackberry pie notes with an undercurrent of mocha, grilled meats, sandalwood and cigar box plus a waft of lavender. Medium to full-bodied, rich and densely packed with opulent layers of spiced black fruit preserves and chocolate box notions, it has wonderfully plush yet firm tannins and a lovely suggestion of background acid, finishing long and fragrant. 7,500 cases were produced." 

93 points, international Wine Report
"The 2015 Château Lassègue Saint-Émilion Grand Cru is an excellent release, which showcases a lovely combination of ripe fruit and terroir driven character. It immediately grabs your attention as it offers a gorgeous nose of ripe blackberries and dark cherries which come together with loam, charcoal, spices, dried violets, graphite and stony minerals which all take shape beautifully. On the palate this possesses a medium-full body with big velvety tannins and a wonderful opulent texture. It goes on to display fantastic balance through the long finish that leaves behind flavors of dark cherries, minerals and bitter dark chocolate lingering. Pierre Seillan crafted this wine from 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon which was sourced from 50-60 year-old vines. This certainly has the potential to evolve in the cellar for another decade to two."

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