Chateau Margaux

The history of Chateau Margaux dates back to the 12th century, although the building that can be seen on the labels today was not built until the 19th century. Moving 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 Lestonnack family. It was during the reign of Pierre de Lestonnac, from 1572 to 1582, that vineyards were planted on most of the Chateau lands instead of grain crops. Particularly noteworthy is the figure of the manager of Berlon, who at the beginning of the 18th century insisted that white and red grapes be planted and vinified separately, and that the harvest took place in the afternoon, when the dew dries up. He also paid great attention to the peculiarities of the terroir and knew its very best areas. It was under Berlone that excellent wines began to be produced in the chateau, which, during a blind tasting of Bordeaux wines in 1855, were assigned to the highest class Premier Grand Cru Classe and scored 20 points out of 20 possible.

Today Chateau Margot is one of the five best producers of Bordeaux, a big role in this was played by its last owner, André Mencelopoulos. It was under him that from 1977 to 1980 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 Peynaud, the creation of the second great wines of Chateau Margaux - Pavillon Rouge and Pavillon Blanc was revived, and the recipe of the latter was slightly adjusted. Thanks to the mild climate, the estate creates ideal conditions for the ripening of grapes, and the peculiarities of the soils of Chateau Margot, which are represented by clay, limestone and gravel, endow the wines with a complex bouquet and excellent texture that allows them to develop for more than one decade.

Two red wines of the estate - Chateau Margaux and Pavillon Rouge are born from only 4 varieties: Cabernet Sauvignon (75%), Merlot (20%), Petit Verdot and Cabernet Franc (5%), and white Pavillon Blanc - only from the Sauvignon Blanc variety. collected in different areas of the terroir.
Vinification of the first wine of the Chateau Margot Grand Cru Classé estate is carried out from beginning to end in oak barrels. Today, wine is poured into barrels immediately after fermentation ends, around late October or early November. Chateau Margaux is aged only in new French oak barrels for 18-24 months, thanks to which the wine acquires delicate aromas and the power of tannins. For the first six months, the drums are positioned with the cork at the top. This allows the gases remaining after fermentation to evaporate, while at the same time slow oxidation stabilizes the color of the wine. After six months, the barrels are turned over so that the cork is on the side, and the wine is stored like this until it is bottled. Wine is clarified with egg white, but it is not filtered before bottling, therefore, over time, a sediment may form at the bottom of the bottle.

Producer’s items

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