Found in the picturesque French village of Pauillac in the Médoc of Bordeaux, the Lafite Rothschild estate produces some of the world’s most famous, and expensive, wines.The estate is named for its original owner Gombaud de Lafite, who is recorded as having purchased it in 1234. The estate and its 16th-century manor changed hands several times before being purchased by Jacques de Ségur, who planted the majority of the now-famous vineyard.
Jacques’ son, Philippe de Ségur married Marguerite Nègre d’Aramon who brought with her the estate of Château d’Yquem. In addition to Yquem and Lafite, which she is credited with having been responsible for introducing Merlot to Bordeaux when in 1640 she ordered new cuttings from Cahors vineyards under threat that they would otherwise be burned. In the early 18th century, the estate was the property was owned by Nicolas-Alexandre, marquis de Ségur, who was called “Prince of Vines” because he owned Château Lafite, Château Latour, Château Mouton and Château Calon-Ségur. His relationship with the influential Maréchal de Richelieu allowed him to introduce his wines into the highest echelons of French society, with Château Lafite even gaining a reputation as “The King’s Wine”, establishing it as one of the leading vineyards in France.
The château was bought in 1818 by Baron James de Rothschild, head of the French branch of the Jewish banking dynasty, who changed the name to Château Lafite-Rothschild. The estate was passed down to his sons Alphonse, Gustave and Edmond Rothschild and has remained in the family ever since. Despite being struck with the dreaded phylloxera, and suffering through two world wars, with German soldiers plundering the cellars during WW2, the estate has continued to produce some of the most valuable wines in the world.
At around 107 hectares, the Château Lafite-Rothschild vineyards are some of the largest in Médoc, with the majority of vines planted on a gravelly soil known as “silex”. Cabernet Sauvignon accounts for around 70% of the vines in this powerhouse vineyard, along with 25% Merlot, 3% Cabernet Franc, and 2% Petit Verdot. The wine is fermented using indigenous yeasts only, before being aged in oak barrels for 18–20 months, and is around 80% to 95% Cabernet Sauvignon, with the other grapes.
