Chateau Margaux 2004 Margaux Premier Grand Cru Classe

Château Margaux 2004

Bordeaux - Margaux - 1er Grand Cru Classé - Château Margaux

1st Grand Cru Classé in 1855

$627.45 $627.45 Tax excl.
Bottle 0.75L
In stock

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Stored in a hydro-regulated cellar
Stored in a hydro-regulated cellar
Data sheets
Grape varieties
Cabernet Sauvignon 79%
Merlot 10%
Petit Verdot 7%
Cabernet Franc 4%
Château Margaux

Château Margaux

The Château Margaux is an unmistakable name in the Bordeaux vineyards, whose prestige and reputation have long extended beyond the borders. Known under the name of "La Mothe de Margaux" since the 12th century, the great quality of its wines was recognized at the beginning of the 15th century thanks to the vinification work of the steward Berlon, who separated the red grapes from the white grapes and succeeded in distinguishing the best plots. Then in 1784, this wine seduced Thomas Jefferson, future president of the United States and then ambassador of France. In the early nineteenth century, Château was destroyed by its owner at the time, the Marquis de la Colonilla Bertrand Douat, who rebuilt it as we know it today with its Ionic peristyle, monumental staircase and classical façade.

The consecration of Château Margaux comes when it attains the rank of Ier Grand Cru Classé in 1855, a distinction it shares with 4 other great Bordeaux names: Château Lafite Rothschild, Château Haut-Brion, Château Latour, and Château Mouton Rothschild since the single revision of the classification in 1973. The Margaux appellation was not created until 1954, inspired by the impeccable excellence of the eponymous Château.

Owned since 1977 by the Greek Mentzelopoulos Family, the Château Margaux today watches over a vineyard of 82 hectares, 70 of which are dedicated to the production of red wines. The average age of the vines is 35 years, with the grape variety consisting of 75% Cabernet Sauvignon, 20% Merlot, 3% Petit Verdot and 2% Cabernet Franc.

The wines of Château Margaux are the result of a drastic selection designed to keep only the best of the crop, aiming to be full-bodied and opulent, with great length and unparalleled refinement.

Critics Château Margaux 2004.

Robert Parker
James Suckling
Wine Spectator
Jancis Robinson
Antonio Galloni
Jean-Marc Quarin

Description Château Margaux 2004.

2004 was a year marked overall by drought. The flowering of the vines was rapid, and the summer was not too hot, nor too cool, nor too wet or dry. The vine was able to develop at a very good pace to give birth to beautiful bunches. The month of September was hot and dry, and allowed the different grape varieties to obtain an adequate and complete maturation.

Blend of the 2004 vintage: 79% Cabernet Sauvignon, 10% Merlot, 7% Petit Verdot, 4% Cabernet Franc.

The robe is deep, dressed in a very intense red with brilliant tiled reflections.

The nose offers purity and aromatic finesse, harmoniously blending black fruit, blueberry and black currant, game, smoky notes and roasted cocoa.

On the palate, it demonstrates exquisite precision, offering finely chiseled tannins that carry its unctuous texture. Revealing depth and power, the pleasure seems endless until a long, mineral finish of superb freshness. A Château Margaux of undeniable grace.

Food and wine pairing:

Château Margaux 2004 would be a wonderful accompaniment to a filet of wild boar with beet butter and chanterelles, a Châteaubriand with a truffle sauce, a filet of beef with onions and a foie gras sauce, a rack of lamb or salmis of partridge with red paws.

The cheeses to be devoted to him are preferably those with pressed and uncooked paste: cantal, old mimolette, morbier, saint-nectaire and tomme of Savoy.

For desserts, it will be particularly delicious with Pierre Hermé's Carrément chocolat, a black forest cake or a pear and chocolate charlotte.

Ageing potential and tasting:

Château Margaux 2004 can wait in the cellar another 5 to 6 years to reach its peak between 2027 and 2030.

However, it lends itself wonderfully to tasting right now. To do so, take care to place the bottle in the serving room at room temperature the night before and to open it. Otherwise, open the bottle at least 6 to 7 hours before tasting, with a possible decanting after 1 hour of opening.

The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70%.