Chateau Margaux 2006 Margaux Premier Grand Cru Classe

Château Margaux 2006

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

1st Grand Cru Classé in 1855

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Stored in a hydro-regulated cellar
Stored in a hydro-regulated cellar
Data sheets
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 2006.

Robert Parker
Wine Spectator
Jancis Robinson
Revue du Vin de France

Description Château Margaux 2006.

The 2006 vintage in Bordeaux gave birth to nectars that needed to be refined with time to reveal their great potential today. The climatic conditions were contrasted, with a homogeneous flowering of the vine thanks to a magnificent spring, followed by a hot and very dry summer and a hot and humid September. The harvest was thus serene.

Blend of the 2006 vintage: 90% Cabernet Sauvignon, 4% Merlot, 4% Petit Verdot, 2% Cabernet Franc.

The robe is a deep red color, still dark, with a sparkling tiled hue.

The nose opens with a sumptuous, complex and very fine bouquet with aromas of black fruits, white pepper and truffle, highlighted by a hint of cocoa and cardamom.

Soft at the attack, the wine encompasses the whole palate with a silky touch and elegance, supported by structured and perfectly melted tannins. Dense, it releases pleasant flavors of very ripe red fruits and chocolate, wrapped in a quality woody coating. The finish is long and incredibly fresh.

Food and wine pairing:

Château Margaux 2006 will be adequate with veal grenadin with morel sauce, Angus beef with cep and chanterelle sauce, duck filet and smoked celery, boneless goose stuffed with foie gras or duck tournedos Rossini.

For a pairing with cheese, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.

For desserts, enjoy it with Christophe Felder's chic vanilla choc, a black forest cake or a praline and hazelnut entremet.

Ageing potential and tasting:

Château Margaux 2006 can still wait in the cellar for nearly 10 more years to reach its peak between 2030 and 2035.

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 the light, lying down, at an optimal hygrometric degree of 70%.