Wine Chateau Margaux, Margaux AOC Premier Grand Cru Classe, 2005
Reviews of purchase Chateau Margaux, Margaux AOC Premier Grand Cru Classe, 2005
Tasting Notes
Tight blue-magenta.
Magnificent Chateau Margaux 2005 differs remarkable purity, length and aristocracy. Wonderfully complex flavor and taste echoes revealed stunning tones of blueberry, blackberry and black currant, with hints of spice intertwined, toast and flowers. Delightful aftertaste shows exquisite sweetness and light oak nuances.
A stunning bouquet charms notes of spring flowers, blueberries, blackberries, chёrnosmorodinovogo liqueur, licorice and faint hints of burnt oak.
Like other great wines of Bordeaux, Château Margaux must be served at room temperature, in the range 15-18C. Regarding decanting, it is only required for a mature wines, whereas young wines small enough aeration. As an accompaniment the most suitable dishes from red meat, whether medallions of beef or lamb in herbs. As a gastronomic couple also suitable game, stuffed poultry, foie gras, pate, Parma ham and mature blue cheeses.
Interesting Facts
History of Chateau Margaux goes back to the 12th century, although the building that can be seen today on the label Pavillon Rouge du Chateau Margaux, 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. It was at the Chateau Berlone 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, and especially soil Chateau Margaux, which are represented by clay, limestone and gravel, will give the wine 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.
Two red wine estate Chateau Margaux and Pavillon Rouge are born only 4 varieties: Cabernet Sauvignon (75%), Merlot (20%), Petit Verdot and Cabernet Franc (5%), and white Pavillon Blanc - Sauvignon Blanc only collected on different parts of the terroir.
Vinification first wine estate Chateau Margaux Grand Cru Classé from start to finish is done in oak barrels. Today the wine is poured into a 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, allowing the wine acquires flavors and elegant tannins force. In the first six months of barrels 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.
Full-bodied Chateau Margaux 2005 has an elegant sophistication, depth and extraordinary bouquet of spring flowers, blueberries, blackberries, chёrnosmorodinovogo liqueur, licorice and barely noticeable tint Burnt Oak. Apparent ease thanks to the wine becomes silky tannins, its powerful and dense texture. Made from Cabernet Sauvignon (85%) and Merlot (15%), Chateau Margaux 2005 is undoubtedly one of the greatest wines ever produced not only in the economy of Chateau Margaux, but also in the world. Evidence of this are the most authoritative consensus of experts rated the wine 98 and 100 points on a 100-point scale! The most complete unique Chateau Margaux 2005 will open between 2013 - 2050, and may retain its amazing taste and aroma even longer.
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.
