Château Malartic-Lagravière Wine Review

^{This post has been sponsored by Château Malartic-Lagravière. The following message is intended for those 21+. All opinions expressed are my own. Please enjoy responsibly.}

Today we’re reviewing a pair of bottles from Château Malartic-Lagravière, a renowned winery located in the Pessac-Léognan appellation of France’s legendary Bordeaux wine region. With a focus on Bordeaux blends, the estate produces both red and white Grand Cru Classe wines and features a history dating back to the 18th century.

As always, we’ll be providing a crash course on the region the wine is from, a review of the wines themselves, and then ending off with pairing suggestions.

So, without further delay, let’s get to it because we’ve got a lot to cover.

The Where – Pessac-Leognan, France

Located within the Bordeaux wine region of France, Pessac-Leognan is situated on the left bank of the Garonne River in the Graves subregion of the appellation. The area has become renowned for producing high-quality red and white wines, particularly from Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc varietals.

The terroir of Pessac-Léognan is characterized by gravelly soils, similar to other parts of the Graves region. This soil composition provides excellent drainage for the vines, which when combined with the area’s maritime climate, influenced by the nearby Atlantic Ocean, creates optimal conditions for grape cultivation, particularly for the production of red Bordeaux blends.

Red wines from Pessac-Léognan are typically dominated by Cabernet Sauvignon, with Merlot playing a supporting role. These wines are known for their elegance, structure, and age-worthiness, often exhibiting flavors of dark fruit, cedar, and tobacco, along with deep earthy notes.

White wines from Pessac-Léognan are predominantly made from Sauvignon Blanc and Semillon grapes. They are prized for their crisp acidity, minerality, and complex flavors of citrus and tropical fruits, and sometimes feature hints of smoke or flint.

Of note is that Pessac-Léognan is home to some of the most prestigious wine estates in Bordeaux, including Château Haut-Brion and Château La Mission Haut-Brion, both of which are classified as Premier Cru Classé in the Classification of Graves Wine of 1953.

Overall, the Pessac-Léognan appellation is celebrated for its rich winemaking heritage, exceptional terroir, and the production of wines that showcase the essence of Bordeaux's winemaking tradition.

Aromatics and Tasting – The Review

The Red: The 2016 Grand Cru Classe introduces itself with a deep purple coloration, with aromas of cassis and blackberry off the top of the glass. Deeper into the glass, the wine matures with aromas of antique wood and earthy spices, punctuated by mineral notes that I’ll describe as damp gravel or slate. The wine’s fresh acidity often hints at brighter aromatic notes, but these are always kept grounded by an unwaveringly warm fruitiness, and at times herbaceous. On the palate, the wine is balanced full-bodied, and ripe without being overpowering. The wine ends with a lasting finish. An excellent example of the best this region has to offer. While the wine can be enjoyed today, this is an excellent bottle for cellaring.

The White: Elegant and intense, the wine introduces itself with copious amounts of citrus and tropic fruit, think sliced lime, juicy grapefruit, and lush pineapple. Lime aromas dominate deeper into the glass, punctuated by notes of white fruit essences. On the palate, the wine is medium-bodied, well-balanced, and vibrant, and features a pronounced minerality. Simply delicious.

What to Eat – The Pairings

With the red Grand Cru Classe:

While all of the usual suspects for Bordeux-style reds will pair deliciously with today’s wine, here are a few that I believe stand out as the very best pairings.

• Grilled Steak: The textbook pairing. A steak grilled in butter with rosemary, thyme, and plenty of fresh pepper would harmonize beautifully with this particular wine. Opt for cuts like ribeye or filet mignon, lightly herbed, and seasoned with salt and pepper, and maybe some garlic, to let the natural flavors shine.
• Roasted Lamb: Roasted lamb dishes, such as rack of lamb or lamb chops, are classic pairings for Bordeaux reds – and today’s wine is no exception. Crust the lamb in herbs, and serve alongside roasted vegetables, roasted potatoes, or warmed greens, and you’ve got a delicious pairing.
• Beef Bourguignon: This traditional French beef stew, slow-cooked with red wine, mushrooms, and vegetables, beautifully mirrors the wine's earthy and savory elements.
• Wild Mushroom Risotto: If you’re looking for a (slightly) lighter pairing, this is the way to go. The earthy flavors of wild mushrooms baked in a creamy risotto would provide a delightful contrast to the wine's fruit-forward profile.
• Aged Cheese Platter: Pair the wine with a selection of aged cheeses, such as aged Gouda, Parmigiano-Reggiano, or matured Cheddar for an elegant starter combo.
• Dark Chocolate Desserts: While I certainly wouldn’t class this wine as a dessert wine, that doesn’t mean it can’t be served alongside certain sweets. For a decadent finish, serve the wine with dark chocolate desserts like flourless chocolate cake or chocolate mousse. The wine's ripe fruit flavors and subtle hints of cocoa will harmonize with the richness of the chocolate, creating a memorable (if unorthodox!) pairing.

With the white Grand Cru Classe:

My pairing suggestions for this particular bottle will revolve around complementing the wine's elegant and vibrant character, especially its citrusy notes, minerality, and refreshing acidity.

• Seared Scallops: The delicate sweetness and succulent texture of seared scallops complement the wine's crisp acidity and citrusy aromas. Serve the scallops with a drizzle of lemon butter sauce to enhance the dish's brightness and harmonize with the wine's vibrant profile.
• Herb-Roasted Chicken: Herb-roasted chicken is a classic pairing with this wine and for good reason – they're delicious together.
• Grilled Seafood: Grilled seafood, such as shrimp skewers, lobster tails, or grilled fish are excellent companions to the wine's fresh and lively character.
• Sushi or Sashimi: Fresh sushi rolls, sashimi platters, or seafood nigiri would highlight the wine's crisp acidity and enhance its lively fruit characteristics.

And that’s our review of Malartic Lagraviere’s Grand Cru Classe wines. If you tried these wines, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Cheers!