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Lafite Rothschild 2006 150cl

1er Grand Cru Classé | Pauillac | Bordeaux | France
CHF 1’686.35
Critics scores
95 By Robert Parker
95 By Wine Spectator
95 By James Suckling
95 By Vinous
18 By Rene Gabriel
Tasted at Bordeaux Index's annual 10-Year On tasting in London and then blind at Farr Vintners tasting. The 2006 Château Lafite-Rothschild offers impressive fruit intensity on the nose, although it does not have the precision of the 2006 Mouton-Rothschild. Red berry fruits intermingle with rose petals and sous-bois scents - very typical Lafite bouquet where less can be more. The palate is medium-bodied with fine tannin and a keen line of acidity. It is certainly very well balanced with graphite-tinged black fruit, but whereas Mouton-Rothschild possesses that peacock's tail, Lafite remains linear. Nevertheless, the sophistication really comes through here. It is a Lafite-Rothschild that may spring a few surprises down the line, one of those wines that keeps drawing you back. Understated class. Tasted April 2016.
Producer
Château Lafite Rothschild
Traditional, elegant, and legendary – are just a few words that can describe the world’s most famous Bordeaux estate, Château Lafite Rothschild. Owned by Domaines Barons de Rothschild since the 1700s, the First Growth estate has remained the “leader among fine wines,” producing top-quality wines for decades. As one of the largest producers in Pauillac, the estate owns over 100-hectares of vineyards planted to 75% Cabernet Sauvignon, 20% Merlot, 4% Cabernet Franc, and a mere 1% Petit Verdot. Two-thirds of the vineyards form a single plot around the château, while the third parcel intertwines with those of Duhart-Milon. The renowned Médoc winery produces a fragrant and soulful Grand Vin, Château Lafite Rothschild that represents the essential harmony found between man and nature. In the same spirit of distinction, Les Carruades de Lafite Rothschild is produced with a higher content of Merlot, this exceptional wine is much more impressive than an average second label. Both wines benefit from 15 to 20 years of cellaring, to achieve the ultimate unity found between the powerful tannins and the aromas of cedar and cassis fruit.