Introduction to Chateau Lafite


Chateau Lafite is located in the Medoc region of Bordeaux and has unique climate and soil conditions. Among the 178 hectares of vast land of the winery, the vineyard alone occupies 107 hectares, making it the largest estate among the classified wineries. These top vineyards are scattered in three areas, the hills built around the winery theme, the Carruades plateau to the west of the castle, and the village of Saint Estephe adjacent to the winery. Approximately 4.5 hectares of concession land. The characteristics of these three areas are that they have abundant sunshine, and the subsoil is Tertiary chalk soil, mixed with gravelly soil formed by weathering, which provides the advantage of drainage function for grape planting.

The main planting variety in the garden is top-level Cabernet Sauvignon, accounting for 68%. Other grape varieties include 28% Merlot, 3% Cabernet Franc and 1% The Petite Verdot trees are all 35 years old. It is worth mentioning that the winery will not use newly cultivated grapes that are less than 10 years old (about 20 hectares) for winemaking. The average age of the grapevines used to make top wines is 45 years old, which is called "La Gravière". The grapes on the plot of land are 118 years old and were planted in 1886, while the grapes on the other two plots are over 80 years old. The vineyard is managed by Charles Chevallier, the technical director of the winery. After careful cultivation, different fertilization strategies are applied to the grapes of different ages to ensure that the grapes harvested each year represent the best quality. The finest grapes produced in Bordeaux.
At Chateau Lafite, every 2 to 3 vines can produce one bottle of wine, and the entire winery’s annual output is controlled at 20,000 to 30,000 boxes (12 bottles per box, 750ml each). Today's Château Lafite complements traditional craftsmanship with contemporary technology, with technicians relying on their own tasting skills to determine the timing of harvesting, fermentation and liquefaction. All wine must be fermented in oak barrels for 18 to 25 days, and all barrels used come from the vineyard's own barrel factory. Each barrel in which the wine is aged is tasted several times to select the top quality wines. The wine was drunk for the first time in March of the following year, and mixing was implemented at this time. It then enters the wine cellar for aging, which takes 18 to 24 months. During the aging period, it also undergoes a series of liquefaction to separate the wine and lees. The estate's best vintages: 1982, 1986, 1996, 1998, 2000, 2003, 2008, 2009 and 2010.
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