Château Lafon-Rochet Les Pèlerins de Lafon-Rochet Grand Cru Classé en 1855 2016

Château Lafon-Rochet Les Pèlerins de Lafon-Rochet Grand Cru Classé en 1855 is a sophisticated and well-structured red wine from Saint-Estèphe, Bordeaux, France. Made from a blend of Cabernet Sauvignon, Merlot, and Petit Verdot, it offers aromas of blackcurrants, plums, and cedar, with hints of tobacco and spice. The palate is medium to full-bodied with refined tannins, balanced acidity, and a long, elegant finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietal: Cabernet Sauvignon, Merlot
Tastes Like: Comparable to a Pauillac, with blackcurrant, tobacco, and earthy spice, finishing with firm tannins and a refined structure.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravelly soils
Aging: 12-18 months in oak
Serving Temperature: 16-18°C

Château Lafon-Rochet is a prestigious estate in Saint-Estèphe, Bordeaux, renowned for its dedication to crafting exceptional Grand Cru Classé wines. Les Pèlerins is a superb second wine that reflects the estate's commitment to quality and tradition.

Seafood: Grilled tuna or salmon with a herb crust.
Poultry: Duck breast with a cherry glaze or roasted chicken.
Vegetarian: Mushroom risotto or roasted root vegetables.
Meat: Lamb chops, beef tenderloin, or venison stew.

Comté: Nutty and savoury, enhancing the wine's structure.
Roquefort: Creamy and tangy, balancing the wine's complexity.
Manchego: Semi-hard and mild, complementing the wine's tannins.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Lamb Chops with Herb Crust

Ingredients:

• 8 lamb chops
• 2 tbsp olive oil
• 1/2 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 2 garlic cloves, minced
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 200°C. Season lamb chops with salt and pepper.
2. In a bowl, mix breadcrumbs, parsley, and garlic.
3. Brush lamb chops with mustard and coat with the breadcrumb mixture.
4. Heat olive oil in a skillet and sear lamb chops for 2 minutes per side.
5. Transfer to a baking tray and bake for 10 minutes until crust is golden.

Tip: Serve with roasted vegetables or a fresh salad.