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Chateau Margaux 2000

Bordeaux Red Blends from Margaux, Bordeaux, France
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13% ABV
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4.6 6 Ratings
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4.6 6 Ratings
13% ABV

Winemaker Notes

We were unaware at that time that we were harvesting one of the greatest vintages of the late 20th century. The grapes had rarely, perhaps never, been as concentrated, particularly the Cabernets. In certain cases we surpassed the already historic levels of the 1986 and 1995 vintages, with an elegance and softness on the palate, reminiscent also of the 1990 and 1996 vintages. It seemed in fact that 2000 was setting a new benchmark in quality, never before attained, at least in terms of style. Throughout the barrel ageing time, these first impressions were gradually confirmed. The wine has now acquired a slightly tighter texture and at the same time keeps such a soft and especially long finish that it seems to go on forever… The bottling took place in November 2002, after over 2 years of barrel ageing. Such a long ageing is unusual but not as rare as one might think: most of the greatest vintages are aged for that length of time. (May 2010)

Critical Acclaim

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RP 100
Robert Parker's Wine Advocate
Absolutely compelling in two tastings of this vintage, the 2000 Margaux is composed of 90% Cabernet Sauvignon and 10% Merlot. The extraordinary seductiveness, complex aromatics, and purity it exhibits lead me to believe it has reached its window of full maturity. Medium-bodied, with layers of concentration, stunning blue, red, and black fruits intermixed with spring flowers, a subtle dosage of new oak, and a distinctive personality that is elegant while at the same time powerful and substantial, this is a multi-dimensional wine that was extremely approachable and drinkable in both tastings I had of it. The color remains a healthy, even opaque bluish/purple, but there is no reason to hesitate to drink it. It should evolve for another 30-40 years, so there is no hurry either.
JS 100
James Suckling
This is like smelling an amazing bouquet of flowers, deep and thought provoking. Notes of raspberries, and strawberries round out the refined nose. Full and silky. More than just silk really, it is almost transparent. Incredibly mellow, yet enticing. It is difficult to find the perfect word. It is as ethereal as Paul Pontieller, managing director of Chateaux Margaux says. The impeccable balance makes this perfect to drink now, but it will get even better with more time. This is already ageless.
WS 99
Wine Spectator
This has jaw-dropping notes of Lapsang souchong tea, warmed fig, black currant confiture and anise-infused plum sauce, both aromatically and on the palate. Coating, lush and alluring, yet beautifully defined and elegant at the same time. This flows like a perfectly fitted full-length dress, grabbing your attention over and over. One of the few vintages here that saw a full two years in barrel, along with '05, '95 and '86
W&S 98
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Chateau Margaux

Chateau Margaux

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Chateau Margaux, Margaux, Bordeaux, France
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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, grapeharvesters, 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.

Silky, seductive and polished are the words that characterize the best wines from Margaux, the most inland appellation of the Médoc on the Left Bank of Bordeaux.

Margaux’s gravel soils are the thinnest of the Médoc, making them most penetrable by vine roots—some reaching down over 23 feet for water. The best sites are said to be on gentle outcrops, or croupes, where more gravel facilitates good drainage.

The Left Bank of Bordeaux subscribes to an arguably outdated method of classification but it is nonetheless important in regards to history of the area. In 1855 the finest chateaux were deemed on the basis of reputation and trading price—at that time. In 1855, Chateau Margaux achieved first growth status, yet it has been Chateau Palmer (officially third growth from the 1855 classification) that has consistently outperformed others throughout the 20th century.

Chateau Margaux in top vintages is capable of producing red Cabernet Sauvignon based wines described as pure, intense, spell-binding, refined and profound with flavors and aromas of black currant, violets, roses, orange peel, black tea and incense.

Other top producers worthy of noting include Chateau Rauzan-Ségla, Lascombes, Brane-Cantenac, and d’Issan, among others.

The best wines of Margaux combine a deep ruby color with a polished structure, concentration and an unrivaled elegance.

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 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 lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally 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 in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

GNN42787_2000 Item# 42787