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The color is a deep vermilion with a purple reflection. The nose has a touch of vanilla with a brioche-like flavor, stewed fruits, blond tobacco & very ripe merlot, yet is fresh and delicate. On the palate there is a very fine and long tannic framework, a fine example of the type of wine found on the famous limestone plateau of Saint-Emilion. The wine also has touches of oak with current & bilberry fruits. This freshness is accompanied by a very long aromatic persistence backed by good acidity.
|When to Drink||Now|
|Appellation||St Emilion Grand Cru|
|Volume||75cl (Full Bottle)|
Chateau Magdelaine dates back to at least the 18th century when it was owned by the Chatonnet family. By the early 1950’s, Magdelaine had fallen into a state of neglect in the wine making facilities and their St. Emilion vineyards. At that point, the estate was put up for sale. It was acquired in 1952 by Ets Jean-Pierre Moueix who replanted the vineyards and modernized the wine making.
Chateau Magdelaine is an old school styled, traditionally made Bordeaux wine is located just outside of the village St. Emilion. Chateau Magdelaine has some very good neighbors. The property is situated close to Chateau Ausone , Chateau Belair-Monange and Chateau Canon at the break of the limestone plateau. Even though this Bordeaux wine is produced almost exclusively from Merlot , Magdelaine is not fleshy or lush in style. It is a lean, light, fresh style of St. Emilion wine.
The 11.3 hectare St. Emilion vineyard of Chateau Magdelaine is planted to 90% Merlot and 10% Cabernet Franc . The terroir is limestone and clay soil. Even though the vineyard is one large parcel, the terroir is in two sections with 6 hectares located on the St. Emilion limestone plateau while the remainder of the vines are planted on the slopes. Most of the vines are close to 35 years of age. However the oldest plots of Magdelaine date back to the 1920’s! The vine density is 6,000 vines per hectare.
For the production of Chateau Magdelaine, two laser sorting tables have been in use since 2009. The winery uses thermoregulated concrete vats and since 2004, they have also some stainless tanks for the fermentation. No bleedings take place and malolactic fermentation occurs in tank. The decision to add the press wine is made during the elevage.
Chateau Magdelaine is aged in an average of 40% new, French oak barrels for about 18 months before bottling The production of Chateau Magdelaine is close to 2,500 cases per year.
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