93

Robert Parker

17

Jancis Robinson

1 1

CHATEAU MARGAUX, 2008

MARGAUX

“the 2003 Margaux is fully mature on the nose. There is ample fruit here, well defined for the vintage with blackberry and cedar, [...]. The palate is medium-bodied with slightly dry tannin, offering more fruit than the 2003 Valandraud it was paired with: feisty black pepper and allspice” - Wine Advocate - Parker

CHARACTERISTICS

CLASSIFICATION 1er Grand Cru Classé
GRAPE VARIETIES Cabernet sauvignon, merlot
AROMAS

Red berries, cloves, cedar
FOOD AND WINE PAIRING Pauillac sucking lamb, pan-fried Bordeaux ceps
WINEMAKING The wine fermentation is done in oak barrels. Wines age in new oak barrels for 18 to 24 months.
BOTTLE SIZE 75 CL

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

700,00 € T.T.C.
700,00 € T.T.C.
Tax included.
View full details

Détail du vignoble
AGRICULTURE Sustainable
GRAPE VARIETIES

Red varieties: 74% of cabernet sauvignon, 23% of merlot, 3% of cabernet franc

White varieties: 100% of sauvignon blanc
VINEYARD SURFACE AREA 94 hectares, 87 hectares for red varieties and 12 hectares for white varieties
ANNUAL PRODUCTION 120,000 bottles
HARVEST Manual
SOIL

Medium and fine gravel on a depth of 4 to 11 metres, clayey-gravelly

Histoire et anecdotes
The history of the Château dates back to the 13th century when it was a fortress known as “Château de la Mothe Margaux”, the word “motte” meant “small hill” which is a rare relief on the Medoc plain. In the 15th century, the vineyard was structured thanks to the Lestonnac family, which anticipated the Medoc agricultural turn, abandoning cereal farming towards vine-growing. In 1855, the vineyard was classified as Premier Grand Cru in the 1855 classification. The estate was sold to André Mentzelopoulos in 1977, he started important modernization works. Nowadays, his daughter Corinne, keeps working on her father’s creation.
CHATEAU MARGAUX

Caractéristiques

CHARACTERISTICS

CLASSIFICATION 1er Grand Cru Classé
GRAPE VARIETIES Cabernet sauvignon, merlot
AROMAS

Red berries, cloves, cedar
FOOD AND WINE PAIRING Pauillac sucking lamb, pan-fried Bordeaux ceps
WINEMAKING The wine fermentation is done in oak barrels. Wines age in new oak barrels for 18 to 24 months.
BOTTLE SIZE 75 CL