Chateau de Lamarque Haut Medoc Bordeaux, Complete Guide

Learn everything about Chateau de Lamarque Haut Medoc with wine tasting notes and wine with food pairings. Learn the best vintages, the history of the property, and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau de Lamarque History, Overview

Chateau de Lamarque is one of the more picturesque, old castles in the Medoc. The original chateau was built at some point in the 1300s, although parts of the original design could be several centuries older. While today, the property is a vineyard, at the time it was created, due to its location on the riverbank, the estate offered protection to the local citizens from attacks by Vikings, which explains its fortified appearance.

The castle also served as a military fortress during the Hundred Years War. Following the French Revolution, Chateau de Lamarque became a full-time working vineyard and winery. Today, Chateau de Lamarque is owned and managed by Pierre-Gilles Gromand-Brunet d’Evry, whose family has a long history in the Bordeaux region. In fact, they are direct descendants of the de Lamarque family. This makes them the longest, unbroken line of ownership in the world of any wine family!

The estate has a long history as a vineyard as well, as vines were planted there s far back as in the 1400s. It is well worth visiting the property for its castle and history. Chateau de Lamarque is located just north of the appellation of Margaux, next to the Gironde river. It’s quite close to where you catch the ferry that brings you across the river to the Cotes de Bourg.

Chateau de Lamarque Vineyards, Terroir, Grapes, Winemaking

The Left Bank, 35-hectare vineyard of Chateau de Lamarque is planted to 45% Cabernet Sauvignon, 35% Merlot, 15% Cabernet Franc and 5% Petit Verdot. You can divide the vineyard into three main blocks with their best vines situated not far from Chateau Poujeaux in Moulis. The vineyard is located almost where the Margaux appellation stops and the St. Julien appellation starts.

The terroir is gravel, clay, and sandstone soils. The vines are on average, 35 years of age. Chateau de Lamarque uses optical sorting technology during the harvest.

Chateau de Lamarque is aged in traditional cement vats. Interestingly, you would not know they use cement tanks just by looking in the vat room. The design of the cellars places the cement vats directly inside the old wood tanks, hiding them from plain sight. Malolactic fermentation takes place in tanks.

To add more depth and weight to the wine, the tanks are bled, releasing about 15% of the wine. The wine is then aged in an average of 25% new, French oak barrels for 14 to 16 months before bottling. There is a second wine, D de Lamarque. On average, 20,000 cases of Chateau de Lamarque are produced each year.

The best vintages of Chateau de Lamarque are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2010, 2009 and 2005.

When to Drink Chateau de Lamarque, Anticipated Maturity, Decanting Time

Chateau de Lamarque can be decanted for an average of 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau de Lamarque is usually better with at least 3-5 years of bottle age.

Of course, that can vary slightly, depending on the vintage character. Chateau Lamarque offers its best drinking and should reach peak maturity between 4-14 years of age after the vintage.

Serving and Decanting Chateau de Lamarque with Wine, Food, Pairing Tips

Chateau de Lamarque is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine of Chateau de Lamarque is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

Chateau de Lamarque is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

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