Château La Garde 2017 from Pessac-Léognan presents a classic example of a Graves red, marked by character and depth. Traditionally, reds from this appellation are blends, most often based on Merlot and Cabernet Sauvignon, although Cabernet Franc and Petit Verdot can also be present. The 2017 vintage was shaped by a challenging growing season, particularly a severe late spring frost, but the best estates managed to craft elegant wines by carefully selecting their fruit. Expect a refined bouquet, where aromas of blackcurrant, plum and blackberry mingle with delicate smoked notes, cedar, tobacco and graphite. On the palate, wines from Pessac-Léognan tend to show a supple yet structured style, balancing ripe fruit with fresh acidity and subtle oak integration, which is especially apparent after a few years in bottle and, in this case, further enhanced by magnum ageing.
Pessac-Léognan is an illustrious sub-region of Bordeaux, encompassing some of the oldest vineyards in the area. The terroir draws its character from well-drained gravelly soils, which impart both finesse and longevity to the wines. Influenced by the nearby forests of the Landes and the warming effect of the Garonne River, Pessac-Léognan's temperate, oceanic climate helps grapes achieve optimal ripening, while maintaining the hallmark freshness of Bordeaux’s left bank. The region is celebrated for producing wines that deftly combine power, elegance and complexity, with a history dating back centuries and a reputation as the cradle of Bordeaux’s finest expressions.
For a wine of this pedigree and structure, food pairing is best approached with classic, flavourful dishes. Roasted lamb shoulder with rosemary, entrecôte bordelaise, venison or duck breast accompanied by root vegetables would be excellent choices. To echo the regional identity, dishes like confit de canard or a rich mushroom fricassée also pair beautifully, especially if subtle earthy notes in the wine are to the fore.
Decanting for at least one hour before serving will help the wine express its aromatic complexity and soften any youthful tannins, even for the 2017 vintage now showing some evolution. Serve at 16-18°C for optimal enjoyment; this allows the nuanced layers of fruit, earth and spice to unfold gracefully. In magnum, expect a slower maturation and a wine that can reward additional cellaring.
