Wine Chateau Margaux (Margaux) AOC Premier Grand Cru Classe 1988
Elegant Chateau Margaux 1988 today has a soft silky texture and beautiful rounded tannins. The bouquet is dominated by fresh notes of black currant, and give a special piquancy taste light notes of minerals, reveals in a surprisingly long finish.
Rich aroma first revealed juicy fruit notes, which eventually added to the warm tones of vanilla and fresh shades of wood violets, graphite and earth.
Like other great wines of Bordeaux, Château Margaux must be served at room temperature, in the range 15-18C. Regarding decanting, it is only required for a mature wines, whereas young wines small enough aeration. As an accompaniment the most suitable dishes from red meat, whether medallions of beef or lamb in herbs. As a gastronomic couple also suitable game, stuffed poultry, as well as foie gras and mature blue cheeses.
Today, Chateau Margaux among the top five producers of Bordeaux, a major role in this played its last owner - Andre Mentselopulos. It was during his 1977 to 1980, was restored manor itself, restructured vineyards, equipped with new underground cellars for wine storage, and most importantly - under the leadership of enologist Emile Peynaud was revived by the creation of a second Great wine Chateau Margaux - Pavillon Rouge and Pavillon Blanc, and last recipe was slightly adjusted.
Thanks to the mild climate in the estate created ideal conditions for ripening grapes, and especially soil Chateau Margaux, which are represented by clay, limestone and gravel, will give the wine a complex bouquet and fine texture, allowing them to grow for decades. But some legendary wines (1900, 1953, 1961, 1982 and 1990) have the potential to store more than 100 years.
Two red wine estate Chateau Margaux and Pavillon Rouge are born only 4 varieties: Cabernet Sauvignon (75%), Merlot (20%), Petit Verdot and Cabernet Franc (5%), and white Pavillon Blanc - Sauvignon Blanc only collected on different parts of the terroir.
Vinification first wine estate Chateau Margaux Grand Cru Classé from start to finish is done in oak barrels. Today the wine is poured into a barrel immediately after fermentation, around the end of October or early November. Chateau Margaux maintained only in new French oak barrels for 18-24 months, allowing the wine acquires flavors and elegant tannins force. In the first six months of barrels arranged so that the plug is at the top. This allows the remaining gas to vaporize after fermentation, and at the same time slow oxidation stabilizes the color of the wine. After six months, the barrel inverted so that the plug turned sideways, and so on to store wine bottling. Wine is clarified using egg whites, but not filtered before bottling, so over time at the bottom of the bottle may form a precipitate.
For a long time critics cool to the Château Margaux 1988, because despite the favorable mild winter and spring, the first half of the summer was rainy, and the second gives a very hot and dry. However, the owners of the estate argued that the harvest was in classical terms, and quality of the grapes was excellent. Michael Broadbent in his book "Vintage Wine" has long valued wine only two stars out of five, although in the latter comments, in 2000, noted that at the peak of evolution, it can reach the level of five stars. And he was not wrong, because at the end of the tasting in December 2008 edition of the prestigious Wine Spectator gave the following description of the blame: "Chateau Margaux 1983 delights us with great depth, rich and intense flavor. His fabulous structure reminiscent of the legendary 1986. Here, we find the same powerful tannins and maturity, but the 1988 vintage slightly inferior 1986 concentration but greater softness benefits. The wine is safely possible to drink, do not forget that it will develop more 5-7 years. "