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Located on Bordeaux’s Right Bank, the Lalande-de-Pomerol appellation shares the same grape varieties, climate, and overall spirit as its illustrious neighbor Pomerol — separated only by a narrow stream, the Barbanne.
It covers two communes, Lalande-de-Pomerol and Néac, at the heart of the Libournais. Though less famous, Lalande-de-Pomerol produces wines that can rival Pomerol in charm, texture, and depth, yet remain far more accessible in price.
The soils vary greatly from one village to another:
In Néac, gravel and clay dominate, closely resembling the structure of Pomerol’s terroir.
In Lalande, lighter sandy soils yield wines that are fruit-forward, supple, and approachable.
This geological diversity allows the appellation to express a broad stylistic range, from silky, elegant reds to deeper, more structured cuvées — always with the plush sensuality of Merlot and the natural finesse of the region.
Lalande-de-Pomerol produces only red wines, primarily from:
Merlot (≈ 80 %) – providing roundness and flesh,
Cabernet Franc – bringing structure, tension, and floral lift,
Cabernet Sauvignon and Malbec – adding depth and spice.
The best wines reveal intense color and aromas of ripe plum, black cherry, violet, and truffle, with subtle notes of tobacco, leather, and fine oak as they mature.
The texture is velvety, the balance harmonious, and the aging potential often underestimated — top cuvées can easily age 10–15 years.
AOC established: 1936
Total vineyard area: approx. 1 100 ha
Communes: Lalande-de-Pomerol and Néac
Production: 100 % red wines
Among the most respected producers are Château La Fleur de Boüard, Château de Chambrun, and Château Siaurac, whose wines approach Pomerol-level refinement and precision.
Lalande-de-Pomerol embodies the essence of Right Bank elegance — supple, fruit-driven, and immediately pleasurable, yet capable of developing complexity with age.
These wines balance gourmet generosity and fine structure, offering an authentic expression of Merlot’s sensuous power on the clay-gravel soils of the Libournais.
Beef Wellington, roasted lamb, veal sweetbreads
Duck breast, game terrine
Soft-ripened cheeses (Saint-Nectaire, Brie de Meaux)
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