Lamothe de Cussac Haut Médoc Cru Bourgeois 1999
Produced by Château Lamothe Bergeron, the Lamothe de Cussac Haut Médoc Cru Bourgeois 1999 originates from a vineyard situated on a plateau with perfect sun exposure, directly bordering the Saint-Julien appellation. This French red wine holds the Cru Bourgeois classification within the Appellation Haut-Médoc Contrôlée. Its quality was recognized with a Bronze Medal at the Concours des Grands Vins de France in 2001.
The wine is crafted in Bordeaux, located by the Atlantic Ocean. As the world's most famous wine region, it has been exporting wine since the Middle Ages and is home to the legendary 1855 classification. Haut-Médoc represents the southern and most prestigious part of the Médoc on Bordeaux's left bank, encompassing renowned communes such as Margaux, Saint-Julien, Pauillac, and Saint-Estèphe. The 1999 vintage achieved a score of 88 points and is described as elegant.
The blend consists of 52% Cabernet Sauvignon, 34% Merlot, and 14% Cabernet Franc. Cabernet Sauvignon is one of the world's most recognized blue grapes, dominating the gravel soils of Bordeaux's left bank, and is also widely cultivated in California, Washington, and Tuscany. Merlot and Cabernet Franc are classic blue grapes frequently found in Bordeaux, as well as in regions like California, Washington, Northern Italy, and the Loire Valley. Prior to bottling, the wine is aged for 16 to 21 months in oak barrels, utilizing 25% new oak each year.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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