2019 Haut-Médoc Cru Bourgeois Supérieur, Château Larose Perganson

• Style: Silky Left Bank Bordeaux, medium-bodied with ripe tannins
• Taste: Blackberry, blackcurrant, graphite minerality, warm spice
• Food: Roast dinners, stews & braises, beef & steak, game & venison, cured meats
• Occasion: Sunday lunch, date night, drinking now or cellaring
• Serve: 16–18°C with roasted duck, game birds, grilled lamb

In the Glass — Tasting Notes

Deep ruby with blackberry and blackcurrant fruit arriving alongside graphite minerality and warm spice. The structure is the hallmark: medium-bodied with ripe, silky tannins that coat the palate without demanding years of patience. A wine built for the table — intelligent and generous in equal measure.

The Winery — Château Larose Perganson

Perched on old Pyrenean gravel near Pauillac, this Saint-Laurent-Médoc property has roots reaching back to 1719, though it spent decades in decline before revival began in 1986. The 2019 vintage presented challenges — mild winter, early budbreak, June storms, then drought — which the team met with precision harvesting and twice-through sorting to capture only the ripest fruit. The blend is majority Merlot (53%) with Cabernet Sauvignon (39%) and Petit Verdot (8%), aged fourteen months in 50% new French oak for texture without excess. At 13.5% alcohol, refined rather than heavy. Château Larose Perganson became the first European vineyard rated exemplary in sustainable development by Vignoble Responsable in 2010, anchoring its position as a serious Haut-Médoc producer beyond the famous classified growths.

At Your Table — Food Pairing & Serving

Roasted duck, game birds, grilled lamb chops, stews and braises — this wine answers the call at any occasion where meat-focused cooking leads. The silky tannins and forward-leaning fruit make it equally at home at Sunday lunch with aged beef or on a date night table. Serve at 16–18°C. Browse our wider France portfolio to discover other reliable, food-friendly reds that age with grace and drink with pleasure now.