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Chateau Lafon Rochet 1996

$144.00 per bottle

  • $136.80 per 12 bottle case 5% DISCOUNT

Stock: Out Of Stock

"Lafon-Rochet has turned out an atypically powerful, rich, and concentrated wine bursting with black currant fruit. The opaque purple color gives way to a medium to full-bodied, tannic, backward wine with terrific purity, a sweet, concentrated mid-palate, and a long, blockbuster finish." Robert Parker

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1996 VINTAGE

90 One of the sleepers of the 1996 vintage, Lafon-Rochet has turned out an atypically powerful, rich, and concentrated wine bursting with black currant fruit. The opaque purple color gives way to a medium to full-bodied, tannic, backward wine with terrific purity, a sweet, concentrated mid-palate, and a long, blockbuster finish. This wine remains one of the finest values from the luxury-priced 1996 vintage, and is well-worth purchasing by readers who are willing to invest 5-6 years of patience; it should keep for two decades.
17.5 Mid ruby with hardly any ageing. Quite full and ripe and dense and attention grabbing. Big, bold fruit followed by St-Estèphe freshness. Lots to get your teeth into here… Very youthful. Very flattering. Quite sweet for a St-Estèphe. - Jancis Robinson
90 Blackberry and licorice aromas and flavors. Full-bodied, with velvety tannins and a long finish. Clearly better in 1996 than in 1995.--'95/'96 Bordeaux retrospective. Best after 2008. –JS
  Very deep red; sweet succulent nose, surprisingly open; medium-bodied, quite lush and concentrated, forward but has plenty of grip, very good balance; good length and a spicy finish.

 

Name Château Lafon Rochet
Vintage 1996
Type Rouge/ Red
Appellation St Estèphe
Classification 4ième cru classé - Fourth growth 
Grape Varieties 55% Cabernet Sauvignon, 40% Merlot and 5% Cabernet Franc 
Format 750ml
Alcohol 13.0% 
Vineyard 45 Hectares  
Average Age of Vines 35+ years 
Production 12,000 cases
Soil Gravels and Clay
Winemaking  Manually harvested, crushed into vat for cold pre-fermentation maceration for 24-72 hrs. Alcoholic fermentation for 10 days, wine is seperated from Grape seeds and skin and run into barrels for malo0lactic fermentation which lasts from November to February with final blend made in March, then aged in oak till bottling.
Ageing 16 to 20 months in 50-60% new barrels 
Serving Suggestions  
Food Pairing  
Occassions  

 

www.lafon-rochet.com