Appellation and terroir

Margaux is a wine appellation produced in the Bordeaux vineyards, located in southwestern France, in the Médoc region, and has both AOC and AOP labels. In fact, it’s the only communal AOC in the Haut-Médoc region to be classified as a Premier Grand Cru Classé. It can be made in the communes of Margaux, Arsac, Soussans, Cantenac and Labarde. Its vineyards are blessed with some of the finest gravelly hilltops in the Bordeaux region. This terroir gives the wines remarkable aromatic finesse and good ageing potential. It enjoys a temperate oceanic climate.

Its features

Margaux is a dry red wine in the still category. The main black grape varieties that make up Margaux are Merlot, Cot, Petit Verdot, Cabernet Franc, Cabernet Sauvignon and Carmenère.

From its earliest years, this wine’s powerful ruby-garnet hue announces its structure and ageing potential. This is why Margaux is said to be part of the Médoc tradition, as its intense color remains throughout the aging process.

On the nose, an exceptionally broad and complex palette is expressed in a lively, elegant manner. As soon as you discover the wine, red fruits such as cherry and redcurrant come to the fore and play an important role in the tasting. Less common notes such as cinnamon, spice and roast are sometimes added. After a few years’ ageing, the bouquet emanates scents of undergrowth, cloves and mushrooms.

Rich and full-bodied on the palate. This wine is renowned and appreciated for its suppleness and aromatic complexity. The finish is fine, tasty and persistent. After a few years, the tannins soften, giving the wines a rounder, warmer character. The finish offers elegance and precision.

The vintage years for Margaux wines are 1929 and 1990. 1945, 1961, 1982 and 2005 were also exceptional vintages, and for these we speak of the flood of the century.

Which Châteaux in Margaux to choose?

Food and wine pairing

Margaux goes very well with local dishes. For example, it goes very well with dishes such as Pauillac suckling lamb or entrecôte Maître de Chai. Generally speaking, this red wine goes perfectly with game, lamb, beef, veal or truffles. Nevertheless, pairing this wine with slightly more original dishes proves to be a success. Snails in parsley garlic butter are a perfect starter. For a main course, why not opt for fish, with a half-cooked tuna steak. For cheese, opt for Saint-Nectaire, Brie de Meaux or Curé Nantais. For a sweet finish, a raspberry or rhubarb tart is a fine way to end dinner.

Serve your Margaux at a temperature of 15° with a Bordeaux-type red wine.