Wine Chateau Margaux, Margaux AOC Premier Grand Cru Classe, 1997
Wine rich garnet color with brownish rim around the edge of the glass.
The wine has a graceful, elegant taste with a fruity flavor and silky tannins. Concentrated, slightly astringent wine has good potential exposure.
The wine has a multifaceted bouquet of aromas with notes of ripe black currants, spicy oak, vanilla and violets.
The wine goes well with meat dishes, grilled meat, game and mature 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.