2008 Margaux

FRANCE / BORDEAUX / MARGAUX
  • 94 WA
  • 91 WS
  • 93 IWC
  • 90 JR
  • Variety
    Red Bordeaux Blend
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SKU: 53554-2008-750-3A
  • Jancis Robinson | Rating: 17

    87% Cabernet Sauvignon, 10% Merlot. Bright crimson. Rather opulent on the nose - hints of tobacco - and a little more burly and savoury than usual, perhaps because of less Merlot flesh. Dry start with the same backbone as the Pavillon Rouge. Firm, very fine tannins. No shortage of acidity. Mainly structure at the moment. Very clean but very youthful. Great freshness. Purity but I do feel we are tasting this too young. It should take on a bit more flesh. Very straight backed. Very fresh. Very embryonic.
    Author: Jancis Robinson
  • Wine Spectator | Rating: 91

    A tangy style, with lots of grilled herb, dried bay leaf and damson plum notes laced with extra roasted cedar and mesquite on the finish. Opens slowly, very slowly, to show more layers of flesh, mulled cherry and spice, with a lingering sanguine note developing on the finish. Needs patience.
    Author: James Molesworth
  • International Wine Cellar | Rating: 93

    Deep ruby. Complex nose melds blackberry, minerals, bitter chocolate, graphite and violet. Suave and deep on entry, then fresh and alive in the middle palate, with compelling sweetness and intensity to the black cherry, smoky mineral and tobacco flavors. The smooth finish is long, intense and irresistible. At once serious and sexy.
    Author: Ian D'Agata
    Issue: July/August 2011
  • Wine Advocate | Rating: 94

    This is a stunning Chateau Margaux, made in a sexy, up-front, elegant style, with deep creme de cassis fruit intermixed with spring flowers, a solid inner core of richness and depth, but again, very sweet tannins as well as striking minerality and elegance. One of the most seductive Chateau Margauxs given its recent bottling, this blend of 87% Cabernet Sauvignon, 10% Merlot, and the rest tiny quantities of Cabernet Franc and Petit Verdot should drink beautifully for the next 25-30 years. Remarkably, a mere 36% of the entire production was selected for the 2008 Chateau Margaux.
    Author: Robert Parker
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  • 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

    • 776 bottles owned
    • 88 collectors