Vineyards Magazine

Château Lascombes has always expressed the identity of Margaux through the art of assemblage or blending. This tradition is the philosophy behind the estate’s Grand Vin, a historic interpretation of the terroir and the domaine’s signature wine. Today, alongside this wine, La Côte Lascombes provides a complementary perspective: a cuvée crafted from a single vineyard, expressing the character of an individual grape variety.

“Like many of the Médoc’s most famous vineyards, La Côte also overlooks the Gironde. Here, however, the soil is marked by the presence of precious veins of blue clay, a rare characteristic that allows Merlot to express itself at its best,” says Axel Heinz, CEO and winemaker at Lascombes.

The wine comes from a five-hectare plot planted exclusively with Merlot, with vines that are now over forty years old. It’s a historic vineyard that, thanks to its unique soil and climate profile, now finds an independent voice in La Côte.

The veins of blue clay, the limestone, and the influence of the Gironde River give shape to La Côte’s identity. The result is a 100% Merlot that interprets Château Lascombes’ terroir from a plot-specific perspective, combining the tradition of blending with a fresh take on the vineyard.

“The blue clay has the function of water retention and gradually releases liquid to the vines, preserving freshness even during the most challenging phases of the growing season. As it expands and contracts, it creates micro-cracks that promote root development. The limestone, on the other hand, provides tension, saline energy, and a precise mineral texture. Together, these elements give the Merlot depth, balance, and a maturity that is always underpinned by freshness,” explains Axel Heinz.

La Côte gets closer to properly expressing its identity with the 2023 vintage, the first to be fully overseen by the team led by Axel Heinz throughout the entire growing cycle. The 2023 growing season started early and was marked by challenging weather conditions: “After uniform flowering, careful and continuous work was needed in the vineyard to manage the ripening of the grapes. The grapes were hand-picked, in several stages, according to the ripeness of each plot, from 19 – 24 September. Selection was rigorous, first in the vineyard and then in the cellar: we chose to use only the fruit most faithful to the character of La Côte, complementing the natural body of the Merlot without weighing it down, and allowing precision, linearity, and energy to emerge fully,” says Delphine Barboux, Technical Director at Lascombes.

The same approach was applied to the winemaking process. Maceration, lasting 25–30 days, was accompanied by daily tastings, with the aim of preserving the fruit’s integrity and the silky texture of the tannins. Subsequent ageing lasted for 18–20 months in French oak barrels – 60% of which were new – and in amphorae.

“The first vintage confirmed the potential of this project. With the second, we are beginning to distinguish more clearly between the effects of the vintage and the effects of the terroir. This is where the voice of La Côte comes through so strongly,” concludes Axel Heinz.