2019 Ch Lacoste Borie 5ème Cru, Pauillac

Some traces of the warmth of summer here in that fruits are brambly with traces of fig and just a little soft on the finish. It's still a great quality Pauillac and one that will deliver this well-loved 2nd wine's signature success, but I'd pick the 2018 or 2016 as more representative of what it can do at its best. Drinking Window 2023 - 2036

91 points Jane Anson decanter.com

 The 2019 Lacoste-Borie has a really quite gorgeous bouquet with blackberry and freshly picked raspberry while subtle floral scents emerge with time. The oak is neatly integrated here. The palate is medium-bodied with supple tannins and well judged acidity. Hints of graphite give away its Pauillac origins towards the finish. This is a well-crafted Lacoste-Borie that is approachable yet has the substance to age. Very fine.

91-93 points Neal Martin vinous.com

A second wine of Grand Puy Lacoste, Lacoste Borie gives you a classic Pauillac lens in a more approachable frame, and in 2019 it really overdelivers. Sourced from younger vines across the estate’s gravelly soils, it still carries that unmistakable Left Bank signature, Cabernet Sauvignon leading with Merlot softening the edges, all shaped by one of the Médoc’s most consistent properties.

The 2019 vintage brings both ripeness and structure. Aromatics open with blackcurrant, cassis and dark cherry, layered with cedar, tobacco leaf and graphite. There is a touch of violet and a gentle spice note, with that hallmark Pauillac minerality running quietly underneath.

On the palate it is medium to full bodied with fine, firm tannins that give the wine shape without feeling hard. The fruit is concentrated but controlled, supported by a line of freshness that keeps everything in balance. Flavours move into more savoury territory, cigar box, earth and a subtle smoky edge, finishing long and composed.

Winemaking follows the same disciplined approach as the grand vin, careful extraction and well judged oak, giving a wine that is polished while still clearly expressing its origin.

This opens up some great food options. Classic steak with pepper sauce works beautifully, but it is just as compelling with something like duck with a black cherry glaze, slow braised beef with star anise, or even a smoky lamb and olive stew. For vegetarian dishes, think char grilled eggplant with miso, a lentil and mushroom bourguignon, or roasted beetroot with walnut and herbs, the wine’s savoury depth and structure handle those flavours with ease.

Already drinking well with a bit of air, it will continue to evolve over the next ten to fifteen years, gaining more complexity while softening into a more seamless, classic Pauillac expression.