Wine Margaux AOC Premier Grand Cru Classe, 2007, 3 L
Tasting Notes
The wine is dark ruby color with blue undertones.
Wine powerful, rich, full-bodied on the palate, with silky tannins, notes of berries and spices and very long finish.
The wine has a rich, complex bouquet with aromas of black berries, flowers, blueberries, blackberries, cherries, with hints of spices and mushrooms.
Great wine in combination with various meat dishes.
Interesting Facts
Full-bodied Chateau Margaux, 2007 has silky tannins and a very long berry aftertaste. Weather in 2007 was very erratic, and winemakers have been doubts about the quality and successful vintage 2007 but warm "Indian Summer" to rectify the situation and vintage 2007, made from Cabernet Sauvignon (87%), flavoring rich texture of Merlot (11% ) and a small part of Cabernet Franc (2%), a result obtained by conventional magnificent.
Vinification first wine estate Chateau Margaux from beginning to end is carried out in oak barrels. Wine is poured into the barrel immediately after fermentation, around the end of October or early November. Chateau Margaux maintained only in new French oak barrels for 18-24 months, so that it takes on the flavors and elegant tannins force. In the first 6 months of the barrel are arranged so that the plug is at the top. This allows the remaining gas to vaporize after fermentation, and at the same time slow oxidation stabilizes the color of the wine. After six months, the barrel inverted so that the plug turned sideways, and so on to store wine bottling. Wine is clarified using egg whites, but not filtered before bottling, so over time at the bottom of the bottle may form a precipitate.
History of Chateau Margaux goes back to the XII century, although the building that can be seen today on the wine label, was built only in the 19th century. Going from one owner to another noble, estate began to take shape today only in the late 16th century, when it acquired the family Lestonnak. It was under Pierre de Lestonnake from 1572 to 1582 in most of the land instead of Chateau crops were planted vineyards. Special attention should also figure Berlona manager, who in the early 18th century insisted that the white and red grape varieties were planted and vinified separately, and the harvest was carried out in the afternoon, when the dew dries. He also paid great attention to the peculiarities of the terroir and knew him best sites. That's when Berlone in Chateau Margaux steel produced excellent wines that during a blind tasting of Bordeaux wines in 1855 were attributed to the upper class Premier Grand Cru Classe and scored 20 points out of 20 possible.
Today, Chateau Margaux among the top five producers of Bordeaux, a major role in this played its last owner - Andre Mentselopulos. It was during his 1977 to 1980, was restored manor itself, restructured vineyards, equipped with new underground cellars for wine storage, and most importantly - under the leadership of enologist Emile Peynaud was revived by the creation of a second Great wine Chateau Margaux - Pavillon Rouge and Pavillon Blanc, and last recipe was slightly adjusted.
Thanks to the mild climate in the estate created ideal conditions for ripening grapes in the first place, it refers to soils Chateau Margaux, which are represented by clay, limestone and gravel, soil endow wine is a complex bouquet and fine texture, allowing them to grow for decades. But some legendary wines (1900, 1953, 1961, 1982 and 1990) have the potential to store more than 100 years.
Producer's description
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.
