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Château Margaux 2006 1er Cru Margaux

MARG055
The famous Château Margaux sits at the end of one of the most photographed lines of trees in the wine world. It makes arguably the most famous red wine in existence, from a meagre 85 ha of pristine vines spread across several plots in the heartland of Margaux. Balancing the power of Cabernet Sauvignon with a softness and beguiling succulence that is breath-taking at first sip, this is a claret Tour de force! In General Manager, Pontallier's opinion, with the least amount of Merlot ever (4%) and only 36% of the crop making it into the Grand Vin, this is like a tighter version of the 1996. This is not only one of the best wines of the vintage, it is also a fabulous wine in its own right.
Type:
Vintage:
2006
Size:
75cl
Main Grape:
Grape Mix:
90% Cabernet Sauvignon, 4% Merlot, 3% Cabernet Franc, 3% Petit Verdot
Genre:
Style:
N/A
ABV:
13%
Producer:
Region:
Country:
France
Sub Region:
Margaux
Body:
Rich, bold and robust
Drinking Window:
Drink now through to 2030
Closure Type:
Cork
£450.00
 

Château Margaux

Château Margaux, a Premier Grand Cru Classé Bordeaux, is one of the most famous wines in the world. Care has been lavished on the property by a line of owners with an abiding concern for the reputation of the estate. For more than five hundred years, season after season, generations of vineyard-workers, grape harvesters, cellar-workers, coopers and many other craftsmen have all played a part in making Château Margaux what it is today: a wine with an incomparable personality, reflected in the elegant Palladian building which adorns its label. In 1977, the estate was purchased by the late André Mentzelopoulos, and it is now run by his daughter, Corinne Mentzelopoulos.

Tasting Notes

2006 boasts an aristocratic, fresh cassis nose with mocha and violet notes. The powerful palate shows dark chocolate, black fruit, hints of cedar and a long pure finish while the texture is pure silk.

Food Matches

Lovely paired with a tender Chateaubriand, cooked to perfection, or even beef fillet, grilled with a dollop of pepper sauce and Bernaise potatoes