Wine Margaux AOC Premier Grand Cru Classe, 1998
- Grape varieties:
Vintages and volumes
Wine rich ruby color.
This wine has a juicy, intense flavor, clearly defined, strict and overbearing. On the palate - notes of ripe berries with a dominant raspberry and silky tannins, but the wine is still a little closed. Good potential for aging.
The wine has a rich fresh aroma with dominant notes of fruit and berries (especially red berries) is mixed with light notes of vanilla and roasted coffee beans.
The wine goes well with meat dishes, grilled meat, game and mature cheeses.
Photo Chateau Margaux with leading thereto poplar avenue has become a symbol and emblem of Bordeaux. Chateau Margaux - eminent industry, from century to century aristocratic transition from one owner to another. It first became famous in the 18th century, when its wines were evaluated by US President Thomas Jefferson, who bought this wine crates. However, because of the French Revolution and its attendant problems of the castle fell into some disrepair. The 19th century was for the economy changeable, with alternating periods of decline and prosperity. One of the good times for the castle had just to 1855, when were classified Bordeaux wines, Chateau Margaux and received first class. Finally, the case in the economy to adjust with the advent of the management in the 1970s Mentselopulosa Andre, who organized the transplantation of vineyards, wineries renovations and alterations cellars. Chateau Margaux also produces and second wine (red and white) - Pavillon Rouge Du Chateau Margaux and Pavillon Blanc du Chateau Margaux. The wine has sosobnostyu to 100-year delay.
The history of Chateau Margot goes back to the 12th century, although the building that can be seen today on the labels was built only in the 19th century. Passing from one noble owner to another, the estate began to take on its present appearance only at the end of the 16th century, when it was acquired by the Lestonnac family. It was under Pierre de Lestonnac from 1572 to 1582 that vineyards were planted instead of grain crops on most of the lands of the chateau. Of particular note is the figure of the steward Berlon, who at the beginning of the 18th century insisted that white and red grapes be planted and vinified separately, and the harvest was carried out in the afternoon, when the dew dries. He also paid great attention to the characteristics of the terroir and knew its best parts. It was under Berlon that excellent wines began to be produced in the chateau, which, during a blind tasting of Bordeaux wines in 1855, were classified as Premier Grand Cru Classe and scored 20 points out of 20 possible.
Today, Chateau Margaux is one of the top five producers of Bordeaux, its last owner, Andre Menzelopoulos, played a big role in this. It was under him from 1977 to 1980 that the estate itself was restored, the vineyards were restructured, new underground cellars were equipped for storing wine, and most importantly, under the leadership of the oenologist Emile Paynaud, the creation of the second great wines of Chateau Margaux, Pavillon Rouge and Pavillon, was revived. "Blanc, and the recipe of the latter was somewhat corrected. Thanks to the mild climate, the estate creates ideal conditions for the ripening of grapes, and the characteristics of the soils of Chateau Margaux, which are represented by clay, limestone and gravel, endow the wines with a complex bouquet and fine texture, allowing them to develop for decades.