Château Margaux

Profile

In the glass

Aroma: roses, violets, cassis, cedar, graphite

Palate: black cherry, ripe blackcurrant, fine powdery tannins, vibrant saline minerality, penetrating length

The most perfumed of the Médoc first growths: haunting floral aromatics of roses and violets above a core of concentrated cassis, extraordinary saline minerality, and tannins demanding decades of patience.

What it pairs with

• Roasted Pauillac lamb saddle The signature Bordeaux pairing: structured first-growth tannins and mineral precision meet the finest regional lamb.More wines for lamb →
• Wild Scottish grouse Game birds' gamey intensity and earthy character demand the complexity and aromatic depth of a great Margaux.More wines for game →
• White truffle risotto Earthy truffle and the wine's graphite-and-violet precision create an extraordinary aromatic dialogue.More wines for risotto →
• Foie gras mi-cuit The wine's grippy tannins and high acidity cut through the richness of mi-cuit foie gras.More wines for foie gras →

With cheese

Ossau-Iraty Our pick These Margaux reds are Cabernet Sauvignon-led and full-bodied, with firm or high tannin, high acidity and blackcurrant or cassis fruit. INAO describes the cheese as firm and melting, salted without excess. Its syndicate suggests structured reds, naming South-West ones such as Madiran.

How to serve Château Margaux

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
4. Pair with. Roasted Pauillac lamb saddle, Wild Scottish grouse, White truffle risotto. Match the wine's structure to the dish's fat and salt.

History

Estate documented since the 12th century as 'La Mothe de Margaux' and restructured by the Lestonnac family from 1572. The Mentzelopoulos family acquired the estate in 1977 and led its modern renaissance under director Paul Pontallier (1983-2016), followed by Philippe Bascaules.

1. 1572Lestonnac family restructures the property entirely to viticulture
2. 1855Classified as Premier Cru in the Bordeaux 1855 Classification
3. 1977André Mentzelopoulos purchases the estate and begins quality revival
4. 1983Paul Pontallier appointed director, leading 33-year quality era
5. 20192019 vintage drew top-tier critic review from Wine Advocate (William Kelley, reviewer-points tuples on scores array)

Facts

Producer

Château Margaux · visiting guide

Grapes

Cabernet Sauvignon (90%), Merlot (7%), Cabernet Franc (2%), Petit Verdot (1%)

Classification

Margaux AOC, Premier Cru Classé (1855)

Oak

100% new French oak barrels, 18-24 months

ABV

13.5%

Production

144,000 bottles

Price

€700-2000 at retail

Drinking window

15-50 from vintage

First vintage

1787

Frequently asked about Château Margaux

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