This wine deserves its reputation. Rich and full-bodied with ethereal aromas of violets, cassis, and truffles with oak spice and smooth, round tannins. So very elegant and balanced. Pair with roasted meats and foul, pork, veal.
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One of the most famous and recognizable wines on the planet. Chateau Margaux - the famous Left Bank 1st Growth Bordeaux France property - has a most amazing history, dating back almost a thousand years. In the 12th Century, the estate was known as La Mothe de Margaux and only royalty was allowed access. Vineyards were not in place at that time. The estate started resembling the Chateau Margaux we know today when the Lestonnac family took over - Pierre Lestonnac restructured the property over a 10-year period, establishing the vineyards and winery. By 1680, there were 75 hectares of vineyards, not far from the 80 hectares today. By the 1855 Classification, Chateau Margaux was already stellar, hence its 1st Growth assignment, e.g. Premier Grand Cru Classe.
Because of the quality of its wines, the estate took the name of the commune where it was located, Margaux. The chateau was the first to vinify red grapes and white grapes separately (at the time, red and white grapes were co-planted in the same vineyards). By 1771, Margaux was the first wine to be presented in Christie's catalog. It went through a period of struggles, during which they introduced their second wine from younger vines, Le Pavilion Rouge in 1906. In 1977 the property was bought by Andre Mentzelopoulos who modernized the winery and increased the planting density of the vineyards. In 1983 Paul Pontallier, a noted enologist joined the team and the rest is history. Today, Margaux uses a small percentage of whole cluster fermentation, coopers its own barrels, and farms organically.
The 2011 is 86% Cabernet Sauvignon, 10% Merlot, 2% Petit Verdot, 2% Cabernet Franc.
In 2017, after Paul Pontallier's departure, Phillippe Bascules returned and continues the wine style of elegance, fruit purity, harmony and finesse. Rich and full-bodied with ethereal aromas of violets, cassis, and truffles with oak spice and smooth, round tannins. So very elegant and balanced. Pair with roasted meats and foul, pork, veal.