Black ruby in color, with violet and raspberry aromas and hints of currant and spices. Super, full-bodied, with thick, polished tannins. Should be chewy, and it is. But it remains fine and classy. Another 1995? I can't give more than 100 points." - Rated 100, Wine Spectator
"Only 40% of the crop made it into the 2000 Chateau Margaux, a blend of 90% Cabernet Sauvignon and 10% Merlot. Picked by many of my colleagues as the "wine of the vintage," it merited an even higher score than my lofty ratings of last year. The color is a saturated purple. The exquisite nose reveals blackberries, creme de cassis, and subtle new oak and graphite aromas. The tannin has become more supple, the texture is sensational, and the wine is like a towering skyscraper in the mouth without being heavy or disjointed. The finish is splendid. Anticipated maturity: 2010-2050." - Rated 100, Robert Parker
VINEYARD COMPOSITION/VARIETAL PROFILE:
75% Cabernet Sauvignon, 20% Merlot, 2.5% Petit Verdot, 2.5% Cabernet Franc
Average vine age is 35 years.
Once the residence of Edward III, King of England, It was one of the most stately fortified Châteaux in Guyenne. Over the centuries, the property changed ownership several times. In 1802, the Marquis of la Colonilla acquired the property, razed the old Gothic manor-house and built in its place the Château, which still stands today.
In 1977 the property was purchased by Laura and Andre Mentzelopoulos. Lavish amounts of money were immediately spent on the vineyards and the winemaking facilities. Emile Peynaud was retained as a consultant to oversee the vinification of the wine. Apprehensive observers expected it would take several vintages before all the improvements would show up in the wine. It took just one vintage, 1978, for the world to see just how great Margaux could be. Unfortunately, Andre Mentzelopoulos died before he could see the fruits of his labor. His wife Laura and daughter Corinne run the show now with the expertise of the winemaking team of director Paul Pontallier, cellar master Jean Grangerou and consulting oenologist Emile Peynaud.
Time honored techniques still prevail here. Harvesting of the grapes are always done by hand so as to discard grapes that are overripe of unripe. The wine is fermented in oak vats. Once the assemblage has been performed, the wine is placed in new oak casks from the Troncais Forest for two years. These barrels are always new and most are handcrafted by the estate's cooper. Racked several times and clarified with six egg whites per barrel after one year.
Opulent and rich. A multidimensional bouquet with a fragrance of ripe black currants, spicy vanilla oakiness and violets
More information at www.chateau-margaux.fr