A very linear yet creamy red with blueberries and hints of stone and cement. Medium to full body. Firm, silky tannins and a flavorful finish. Tight, focused flavors and structure.

A bright, rounded stye, with charming cherry and plum notes, light licorice and incense hints and a flash of savory on the finish. - James Molesworth (WineSpectator.com, April 2017)

The 2017 Lagrange is wonderfully pliant, with creamy tannins and more than enough juiciness to make it extremely appealing, even in the early going. Ripe dark cherry, chocolate, new leather, licorice, cedar and dried herbs run through this super-expressive, inviting Saint-Julien. Tasted two times. - vinous.com, May 2018

The medium to deep garnet-purple colored 2017 Lagrange is 100% Merlot and opens with a seriously plummy nose with a compelling undercurrent of spice cake, potpourri and chocolate box plus a waft of sage. Medium-bodied, taut and muscular with a rugged frame of chewy tannins and lively acid, it finishes with an energizing herbal lift. - Lisa Perrotti-Brown, erobertparker.com, April 2018

The 2017 Lagrange was picked from 20 September until 4 October at 28hl/ha, the smallest since 1991, the Grand Vin matured in 50% new oak. The pH is around 3.6 and the alcohol around 13.3°. I found the bouquet missing the same cohesion as the 2014, 2015 and 2016 at this stage, a little light and missing the complexity that this property can produce. The palate is medium-bodied with firm tannin, a little masculine in style compared to the 2016 with a noticeable saline influence. What is missing is the flair and weight of the best vintages of Lagrange can offer, a Saint-Julien somehow “distracted” by the frost that reconfigured the final blend and feels less assured. - vinous.com, May 2018

Mid cherry red with bright red rim. Smells sweeter than the Gloria just tasted. A little charry on the palate but nicely balanced by the freshness. Moreish and mouth-watering, tannins already supple with a hint of that char on the finish. - Julia Harding, jancisrobinson.com, April 2018