2007 Chateau Margaux: less is more in 2007 says Pontallier

The Cabernet Sauvignon makes up the body and soul of this wine. The final wine is made from only 32% of the total production. The wine is blended from no fewer than 36 different lots – the most rigorous selection ever. There is a move towards reducing yields to concentrate the juice in the grapes that are harvested.  This year the yields were 26 hl/ha. Note there is no Petit Verdot although at other properties further up the Medoc, Petit Verdot was an important (if small) part of the final blend. When Cabernet Sauvignon is ripe, the Merlot grown cannot match the class and nobility of this grape variety with its complex fruit flavours and silky tannins.

Paul Pontallier, Director of Chateau Margaux, explained that 2007 (2002 and 2004) is a classic Bordeaux year with climatic conditions are more typical of Bordeaux than years with hotter summers such as 2003 and 2005. These years are characterised by having a cool summer with hotter Autumns which ripen the grapes later in the season with long cool ripening perfect for producing complex fresh ripe flavours.

2007 Chateau Margaux: 87% Cabernet Sauvignon, 11% Merlot, 2% Cabernet Franc. Black cherry freshness with minty overtones. Silky tannins,ripe fruit but elegant and fine. Medium-bodied wine with accent on pure black fruit flavours and freshness.

Pavillon Rouge 2007: 58% Cabernet Sauvignon, 37% Merlot and 5% Petit Verdot. Soft and forward in style focussed on fresh red fruits and vivacity.


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