The estate was built in 1805 and is listed as a French historical monument. With 35 hectares of vines averaging 30 years of age, Château Laujac has held the “Cru Bourgeois” classification since 1932. In 1852, the Cruse family purchased Château Laujac for its vineyard. Vanessa Cruse, the sixth generation, took over the estate in 2013. The property is managed by her husband, René‑Philippe Duboscq.

Winemaking

Soil type: Gravel and limestone.
Fermentation in stainless‑steel vats at 26–28°C for 3 to 4 weeks.
Aged for 12 months in French oak barrels.

Tasting notes

Deep black colour. Intense, refined nose with pure, ripe fruit. Supple and smooth entry. The wine develops on a straight, flavourful body with a tight yet rounded texture. Great depth.

Food pairings

Ideal with sauced dishes, grilled meats or fish, and cheeses.
Serve at 17–18°C.