| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2004 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Pessac-Léognan |
| Classification | Grand Cru |
| Estate | Château Malartic Lagravière |
| Alcohol by volume | 13 % |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £20.16 |
|---|
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Youth
2004 - 2008
|
Maturity
2009 - 2014
|
Peak
2015 - 2025
|
Decline
2026 - 2036+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Sauvignon | 100 % |
Château Malartic-Lagravière 2004 is a distinguished red wine from the Pessac-Léognan appellation, classified as Grand Cru Classé within the Graves subregion of Bordeaux. This vintage exemplifies the region's classic blending tradition, with Merlot and Cabernet Sauvignon taking the lead, often supported by Cabernet Franc and Petit Verdot. The 2004 vintage stands out for its refinement and restraint, shaped by a temperate growing season yielding wines with freshness, structure, and balance. Fermentation takes place in temperature-controlled stainless steel vats before the wine matures in high-quality French oak barrels, typically for 15-18 months, enhancing complexity and aiding integration of subtle oak notes.
Pessac-Léognan occupies the northern heart of Graves and is renowned for its gravelly soils—rich in quartz and pebbles—which grant the wines their signature minerality and finesse. The climate is classified as oceanic, with moderate rainfall and relatively mild summers, factors that promote slow, even ripening of the grapes. The region is historically significant as the birthplace of Bordeaux's oldest cultivated vines and home to some of France’s most storied châteaux. With deep roots in wine history, the terroir of Pessac-Léognan is widely reputed for lending wines both power and subtle aromatic layers.
As for food pairings, Château Malartic-Lagravière 2004’s poised tannins and nuanced vibrancy work beautifully with classic Bordeaux cuisine. Consider serving with roast lamb en croûte, duck breast with blackcurrant sauce, or a ribeye steak char-grilled and seasoned simply. Regional dishes such as confit de canard or entrecôte à la bordelaise further highlight its minerality and earthy undertones. Hard cheeses like aged Comté or Ossau-Iraty will also complement the wine’s graceful maturity.
For the optimal experience, decant the wine for about one hour to allow its bouquet to flourish, and serve at a temperature between 16-18°C. This will fully showcase its aromatic complexity, silky texture, and lingering finish, offering a splendid snapshot of mature Bordeaux elegance.
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