1983 Margaux

FRANCE / BORDEAUX / MARGAUX
abv 13.0%
  • 96 WA
  • 98 WS
  • 95 IWC
  • 88 JR
  • 98 JS
  • Variety
    Red Bordeaux Blend
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SKU: 53554-1983-750-3A
  • International Wine Cellar | Rating: 95

    ($275-$394) Deep ruby-red. Exotic aromas of cassis, meat and smoke, plus a whiff of funky wood. Then remarkably sweet, lush and suave, with a flavor of raw berries. Pure Margaux silkiness allied to firm structure. Finishes very long, with rich, sweet tannins. Remarkable wine, particularly considering that the bottle was not perfect. Pristine bottles of this wine are just now embarking on their period of peak drinkability, which should last another 20 years or more.
    Author: Stephen Tanzer
    Issue: July/August 2002
  • Wine Advocate | Rating: 96

    As I have noted consistently, this can be a breathtaking wine, but having tasted it close to a dozen times since the last edition of this book, over half the bottles were marred by tainted corks. In fact, one would almost wonder if there was TCA problem in part of the wine storage area. The percentage of corked half-bottles is even higher than in the regular format. However, when clean this 1983, which has seemingly reached full maturity far faster than I would have guessed a mere four years ago, has a dense, murky plum/purple color and a gorgeous nose of smoked herbs, damp earth, mushrooms, and sweet creme de cassis intermixed with vanilla and violets The wine is medium to full-bodied, deep, rich, and powerful, with sweet tannins and loads of fruit concentration. Anticipated maturity: Now-2020. Last tasted, 11/02.
    Author: Robert Parker
  • Bordeaux Book(1998) | Rating: 96

    The 1983 Margaux is a breathtaking wine. The Cabernet Sauvignon grapes achieved perfect maturity in 1983, and the result is an astonishingly rich, concentrated, atypically powerful and tannic Margaux. The color is dark ruby, the aromas exude ripe cassis fruit, violets, and vanillin oakiness, and the flavors are extremely deep and long on the palate with a clean, incredibly long finish. This full-bodied, powerful wine remains stubbornly backward and at least 5-6 years away from maturity.
    Author: Robert Parker
  • JamesSuckling.com | Rating: 98

    This has always been said to be the best wine of the 1983 vintage in Bordeaux because the appellation of Margaux performed slightly better in 1983 than in the legendary 1982 vintage. It certainly is more structured than the 1982 Margaux. It is incredibly fresh and clean still. It's full-bodied and tannic, structured and powerful yet shows such balance and length. Decant three hours before serving.
    Author: James Suckling
  • Jancis Robinson | Rating: 17

    Very concentrated which was impressive at first but became a bit brutsl with time in the glass. Solid and bloody rather than subtle (c f Ch Palmer 1983 served alongside). This was Paul Pontallier's first vintage.ÿ
    Author: Jancis Robinson
  • Wine Spectator | Rating: 98

    Wine of the vintage. Massive, with exuberant aromas of cassis, lead pencil and fruit which follow through on the palate. Full-bodied and incredibly velvety. Long, long finish. --The Bordeaux 50.
    Author: James Suckling
  • Self | Rating: 98

    Author: dave1161
  • Anonymous | Rating: 98

    Author: ykane
  • Self | Rating: 98

    Author: Danl
  • Self | Rating: 95

    1983 ChAÿteau Margaux The fill is top shoulder, no bubbling atop the foil cap, the cork had heavy mold beneath the cap but that's normal for this age of wine, no apparent signs of leakage 80% bleed yet the cork was super dry And fell apart when pulled. The core is dark ruby and opaque, the rim is pinkish with signs of bricking, unbelievable for the age of the wine and the vintage. The nose exhibits a plethora of dried herbs, roses, currants, raspberry, perfume, oak and cigar box. On the palate its medium-bodied, dry but filled with sweet fruit, blueberry and cassis on the mid palate, it seems like this wine is gaining in weight and viscosity with every sip. The tannins are so tamed and smooth, the balance is impeccable, the finish goes on and on. A beautiful wine, elegant and very feminine.
    Author: BORDEAUXLICIOUS
  • Self | Rating: 96

    Auction stored for about a year. Opened and left undisturbed for 12 hours before serving. This wine is a 25 year old triumph. Perfumed nose, core of dark fruit and deep woodsy loam. Mouth-filling, extremely long. An absolute pleasure.
    Drink Dates: 2000-2018
    Author: Miguel L
  • Self | Rating: 96

    Bought on auction a year ago. In decanter for one hour before serving in a company of great friends. Ruby red bordering on purple, without signs of brown. Very intricate and elegant bouquet, featuring ripe blackcurrant, sweet spices, vanilla, fresh flowers, and a very slight hint of raspberry. Very pleasant on the palate with delicate, yet marvellously delicious fruit, and, to my surprise, youthful, slightly sweet tannins and subtle acidity. The beautiful, insistent finish lasts forever. Extremely complex and balanced wine: an absolute delight, definitely still approaching peak.
    Drink Dates: 2010-2025
    Author: Kholodov
  • Self | Rating: 96

    Mature
    Author: marv
  • Self | Rating: 96

    Still dark crimson. Truffle, wet earth, leather but also cedar in the nose. Concentrated yet crisp; tannins beginning to round out. Worth the wait.
    Drink Dates: 2008-2023
    Author: jmv
Chateau Margaux is one of the five First Growths ranked in the 1855 Bordeaux Classification. The neo-Palladian style chateau was built in the 18th century by architect Louis Combes for the Marquis de la Colonilla. Chateau Margaux has been well regarded in history and stands among Thomas Jefferson's favorite chateaux. Since 1977, the estate has been directed by the Mentzelopoulos family with winemaking team director Paul Pontallier, cellar master Jean Grangerou and consulting oenologist Emile Peynaud. The vineyards are primarily Cabernet Sauvignon (75%), with the balance composed of Merlot, Petit Verdot and Cabernet Franc. In addition to the chateau's grand vin, the estate produces a second label called Pavillon Rouge de Chateau Margaux and Pavillon Blanc de Chateau Margaux, a white made from Sauvignon Blanc. Chateau Margaux's finest vintages include 1900, 1928, 1953, 1961, 1982, 1983, 1986, 1990, 1996, 2000, 2003, and 2005.

Margaux is often considered the most "feminine" of the First Growths. It is sensuous with fine tannins that give it a sense of clarity. The wine has dark berry aromas such as boysenberry or blackberries. The bouquet is characterized by ripe black currants, spicy vanilla and violets. A strong minerality is often found in the lengthy finish.

Chateau Margaux, featured in The World of Fine Wine: Chateau Margaux A Deux

See other similar producers:Chateau Pichon Lalande,Chateau Mouton Rothschild,Chateau Leoville Poyferre
Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 2831 bottles owned
  • 466 collectors
  • Average collector rating: 97
    (Out of 466 collectors)