CHÂTEAU PETIT BOCQ
2014 Saint Estèphe
|Grapes||Merlot, Cab Sauv, Cab Franc|
Dark and purple colour tells of the high Cabernet content and hints at the concentrated style. But just when you think this is going to have a touch of Saint Estèphe severity, it is instead all aromatic and almost floral. On the palate the terroir asserts itself - this is 'grown-up' and the classical cedary and cassis are absolutely there - but still rounded, flattering, just enough to make it classy and long. The nose remains joyously heady and succulent and keeps you coming back for more. Great value and another example of the success of the top of the Médoc in 2014. Drinking range: 2019 - 2024 L&S (Jul 2020)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Made from roughly half cabernet sauvignon and half merlot, with 2% of petit verdot in the mix, this is a good claret for drinking now. With lots of St Estèphe dark fruit and a touch of cassis, it’s old-school enough to please the traditionalists but it is approachable too.Victoria Moore, The Daily Telegraph (Dec 2020)
Château Petit Bocq
The Lagneaux family have really gripped this little property, expanding it from 1.3 hectares when they took over in 1993, to nearly 20 today, mostly by buying up the plots of retiring co-operative vignerons. The force behind this was Dr Gaëtan Lagneaux, but he sadly died young (aged fifty) in 2012, and his father took up the reins, fine-tuning what his son had started. The winery is in Pez, but the vineyards, consisting of 50% Merlot, 48% Cabernet Sauvignon and 2% Petit Verdot, are scattered all over the Saint Estèphe appellation with blocks adjacent to Montrose, Haut Marbuzet and Cos, but also a little further back from the estuary in Houissant, Carcasset, la Grave and Pomys. The vineyard is conducted under lutte raisonnee, minimising pesticides and herbicides with ploughing for weed control, and is certified by Terra Vitis for sustainable and environmentally friendly viticultural practices, as well as having HVE certification. Laurent Savovitch, who was previously maitre du chai (cellar master) at Montrose for over ten years, is now in charge of the winemaking, which is parcel by parcel in temperature-controlled stainless steel vats. Thi is followed but an eighteen-month élevage in barrels from twelve different coopers, with 40% new wood.
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