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Chateau Lagrange 2017 - Chateau Lagrange
Chateau Lagrange


  France / Bordeaux
ADD TO CART At your doorstep in 1 - 3 days

94pts from Wine Enthusiast, 93pts from James Suckling, Robert Parker’s Wine Advocate and Jeb Dunnuck! What else can we say?


Why do we love it?

Chateau Lagrange 2015 is a legendary wine from Saint Julien, from a Third Growth Chateau, according to the 1855 classification. The outstanding vintage of 2017 has received amazing reviews such as 94pts from Wine Enthusiast, 93pts from James Suckling, Robert Parker’s Wine Advocate and Jeb Dunnuck.

Chateau Lagrange is one of the most historic chateaux of the region with a history dating back to the 17th century. Many famous winemakers and negociants have passed through its helm but since 1983 it is owned by the company Suntory. This surprised many at first as it is a Japanese company but their investment in the chateau had spectacular results, with the wines being more and more impressive every year without losing their authenticity.

Chateau Lagrange 2017 blend consists of 67% Cabernet Sauvignon, 28% Merlot, 5% Petit Verdot. They follow the classic French vinification and the style of the region and the wines are based on the use of new oak (24 months in 60% new barrels) and exuberant robust tannins that will conquer the lovers of Bordeaux and the fine red wine in general.

Enjoy it now or in the years to come!









Tastes Like

Chateau Lagrange has deep ruby color and intoxicating aromas of sour cherry, cranberry, cherry, plum, vanilla, cigar, tobacco, eucalyptus, violet, pepper and lavender.

In the mouth it has rich body, intense tannins and juicy, high acidity. The red fruits star and are accompanied by spicy and botanical notes on a background of sweet tobacco.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13.5%
Origin Bordeaux, France
Variety Cabernet Sauvignon, Merlot, Petit Verdot
Aromas Sour cherry, cranberry, cherry, plum, vanilla, cigar, tobacco, eucalyptus, violet, pepper, lavender
Bottle Size 750ml
Barrique 24 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No



Perfect pairing with stew with sausages and peppers, striploin, wild boar ragu with pappardelle 

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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