Chateau Laballe les Terres Basses Rouge

  • Chateau Laballe les Terres Basses Rouge
  • Chateau Laballe les Terres Basses Rouge

Chateau Laballe les Terres Basses Rouge


AVAILABILITY: 5 in stock

Chateau Laballe les Terres Basses Rouge is a fantastic vehicle for Merlot, and the Cabernets Franc and Sauvignon to express themselves delightfully in this wine from South West France.  There is a subtle nose with notes of blackcurrant and raspberry.  Fresh minerality on the palate with good length and a nice balance of salinity and acidity making this an excellent food wine.

Grape Merlot, Cabernet Franc, Cabernet Sauvignon
Style Dry, Red, Medium Bodied, Fresh, Minerality, Black and Red Fruit, Food Friendly
Country France
Region Cotes de Gascogne
Volume 75cl
ABV 13.5%
Dietary Vegetarian, Vegan

About the region and producer

Domaine de Laballe, consists of five and a half organically farmed Gros Manseng vines, of which three and a half are being worked biodynamically. It is a one of a kind winery nestled in the heart of the French South West, in between Landes and Gers. 

A family-owned winery established in 1820, and located in the heartland of Gascony. Things began with Jean Dominique Laudet, a former spice merchant in the French Antilles who decided to return home and begin producing Armagnac. The family continued Armagnac production until 1970, when Noël Laudet, former steward of Château Beychevelle decided to diversify and begin the production of dry white wines. Since 2007, Cyril, 8th generation, runs the vineyard. He has expanded the wine range offering now a complete range of white, rosé, red and sweet white wines along with new style of armagnacs.

Vineyard and Wine Making

The Laballe vineyards where Chateau Laballe les Terres Basses Rouge is made are located at the heart of Gascony, on a sunny hillside and chalk-clay soils. Maceration for 10 to 12 days at a controlled temperatures of between 22°C and 25°C) makes it possible to create structure and retain aromatic potential. The ageing in tanks lasts 6 months before being bottled and released. To further retain the aromatic potential the wine does not undergo Malolactic fermentation.