2019 Chateau Margaux Vertical Collection

Fermentation is undertaken under rigorous temperature monitoring so as to avoid the heat produced by the fermentation hampering and finishing by killing the yeasts that are responsible for it. Equally, by pumping the must from the bottom to the top of the vat, this favours the dissolution of the composition of the grapes, as well as the small amounts of oxygen required for the metabolism of the yeasts. Once the alcoholic fermentation is finished the maceration continues until the running off: the wines are almost “finished” at this point. But so that they are completely stable, a last biochemical transformation has to be accomplished: the fermentation by bacteria of malic and lactic acids. It’s spontaneous, but it doesn’t always start easily: the wine has to be maintained at a temperature of at least 20°C.

The barreling is effected as early as possible after the completion of the fermentations, towards the end of October or the beginning of November. It almost always takes place in new, French oak barrels, of which the aromatic finesse and the powerful tannins have a natural complicity with our wines.

Château Margaux has an extraordinary ability to evolve. Over the years, it has developed a finesse, an aromatic complexity and a remarkable presence on the palate.