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Chateau Magdelaine 2003

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • WS90
  • RP90
0% ABV
  • WE94
  • JS92
  • WS91
  • WS95
  • JS94
  • RP92
  • RP94
  • WE94
  • JS93
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Winemaker Notes

"The 2003 came across like a Pinot Noir with its soft tannin and elegant nose of flowers, sweet cherries, subtle licorice, and spice box. Sexy, heady, and round with low acidity and silky tannin, it can be enjoyed over the next 8-10 years. It is an atypically forward and approachable Magdelaine."
Robert Parker's The Wine Advocate
90 Points

"Very attractive blackberry, cherry and light meat aromas and flavors. Full-bodied, with soft tannins and a caressing finish. Subtle yet rich. Lots going on here. Give it time. Best after 2010."
Wine Spectator
90 Points

Critical Acclaim

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WS 90
Wine Spectator
RP 90
Robert Parker's Wine Advocate
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Chateau Magdelaine

Chateau Magdelaine

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Chateau Magdelaine, , France - Bordeaux
Chateau Magdelaine
This reputable Estate has a history that dates back to the mid-18th century. Jean-Pierre Moueix first acquired the property in 1952 and focused his efforts to restore the vineyard to its deserved glory. The property has recently undergone a major restoration of the buildings as well as an important renovation of the underground cellars.

The U-shaped vineyard is situated on the famous limestone terrace of Saint-Emilion as well as on a southern slope enjoying a sunny exposure. Cultivation and winemaking are under the supervision of the team of Establishments Jean-Pierre Moueix.

Walla Walla Valley

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years. It is home to both historic wineries and younger, up-and-coming producers. Though it is cooler and wetter than most of Washington State’s viticultural areas, irrigation from the Columbia River is still common, though some vineyards on the rainier eastern end of the AVA are able to dry farm.

The conditions in the Walla Walla Valley are perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of black olives, smoke, bacon fat, and fresh earth. Cabernet Sauvignon and Merlot are produced in a range of styles from smooth and supple to tannic and structured. White varieties are a relative rarity here. Sauvignon Blanc is sometimes blended with Sémillon in the style of Bordeaux white blends, resulting in a richer, rounder version take on the variety. Plantings of Viognier are minimal, but often quite successful.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

WWH102438_2003 Item# 90516

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