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Chateau Magdelaine 2005

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • RP91
0% ABV
  • WE94
  • JS92
  • WS91
  • WS95
  • JS94
  • RP92
  • WE92
  • RP94
  • WE94
  • JS93
  • WS92
  • WS91
  • WS90
  • RP90
  • WS92
  • WS92
  • WS93
  • RP92
  • RP88
  • RP92
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Winemaker Notes

"Magdelaine typically reveals a distinctive bouquet of kirsch liqueur interwoven with licorice and resiny pine forest notes. The medium-bodied 2005 is quintessentially elegant, but with plenty of structure, muscle, and depth. It should be at its best in 4-5 years, and last for 15-18." Barrel Sample: 89-91
-The Wine Advocate

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
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Chateau Magdelaine

Chateau Magdelaine

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Chateau Magdelaine, St. Emilion, Bordeaux, France
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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.

St. Emilion

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Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.

St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.

Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.

The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Figeac, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vienyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.

Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

WWH109903_2005 Item# 89837