Community Tasting Note

• Sean Tay wrote:

  March 19, 2020 - Chateau Lagrange Wine Dinner at KOMA. Mr Sylvain Menard, business developer of Chateau Lagrange absence due to covid19 travel restriction. KOMA’s modern Japanese cuisine paired with St Julian classified Third Growth. Organised by Grand Vin.
  
  Aperitif: 2016 Les Arums de Lagrange Blanc
  Flora, peach, lemon. Aromatic bouquet and well balanced on the palate.
  
  Miso Glazed Eggplant and DIY Spicy Tuna paired with Les Fiefs de Lagrange 2014 and 2015.
  2014 is more enjoyable than 2015, as its in the matured drinking cycle and with medium- tannin. 2015 is starting to drink well with adequate decanting. Both vintages display spices, cassis, and black fruits.
  
  Chicken Negrima and Unagi Robata paired with 2008 Chateau Lagrange.
  2008 is a good drinking vintage right now. Although it has less tannin and acidity than in 2005 and 2000, it currently offers pleasure drinking. Smoke, coffee, tobacco, black fruits. Drink now to 2025.
  
  Wild Mushroom Fried Rice paired with 2005 Chateau Lagrange.
  WOTN. Firm tannin, high acidity. Chocolate, spices, coffee and tobacco. Can last easily another 10-15 years.
  
  Prime Sirloin Steak 150g paired with 2000 Chateau Lagrange.
  Full-bodied black fruits with tobacco, spicy, cassis, earth notes. In its perfect drinking window. The acidity and tannin go very well with the medium-rare steak.
  
  Dessert Sesame Profiterole paired with whatever is left.

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