Chateau Margaux 2022

Bewertungen

• 100/100

  Jeb Dunnuck
  "The Grand Vin 2022 Château Margaux checks in as 92% Cabernet Sauvignon, 6% Merlot, and 2% Cabernet Franc that's pulled from just 40% of the total production. Brought up in new barrels, it has a terrific pH of 3.61, which is low for the vintage, and an alcohol of 14.3%, with the highest level of tannins since 2010. It brings another level of purity, elegance, and finesse, and it is just a sensational, legendary Margaux in the making. Crème de cassis blue fruits, spring flowers, lead pencil, and violets all define the bouquet, and it's full-bodied on the palate, with a layered, seamlessly textured, flawlessly balanced profile. While it shows the ripe, pure, already accessible style of the vintage, I wouldn't be surprised to see this close down over the coming 7-8 years, given its density and structure, and it's not going to hit its prime drinking window until 15-20 years after the vintage. It should be one of those wines that evolve gracefully over the following 50-75 years."

• 100/100

  The Wine Cellar Insider
  "Flowers, flowers, and more flowers fill the perfume before uncovering all the spices, along with black currants, black cherries, Cuban cigars, and blackberries. The palate is off the hook. This is so sexy and sensuous it should be illegal! The fruits coat your mouth with endless layers of palate-staining flavor. The balance between the weight of motor oil and the perfect amount of lift is almost surreal. The finish leaves the 60-second mark in the rearview mirror and keeps on going. This is greatness in a glass. If you have the disposable income, this could be the best vintage of Chateau Margaux ever produced, and that is really saying something! This is a unique style for Chateau Margaux, showcasing its levels of ABV and concentration. But as you can see from my notes and score, I love it! The wine blends 92% Cabernet Sauvignon, 6% Merlot, and 2% Cabernet Franc. All the Petit Verdot was allocated to Pavillon Rouge. 14.6% ABV is the highest ABV in the estate's history. 3.61 pH. Yields were barely 25 hectoliters per hectare. The Grand Vin was produced using only 40% of the harvest. Picking took place from September 8 to September 28, marking one of the earliest starts to a vintage in the estate's history. Drink from 2030-2065."

• 99/100

  Jane Anson
  "Clear precision and intensity to the aromatics, and the tannins here are silky, enticing, this is squid ink, plum puree, cloves, turmeric, fragrant cardamon and crushed mint. Concentrated and mouthfilling, while retaining the succulent finesse that Margaux delivers so effortlessly. A wonderful wine that will age for decades. 25hl/h yield. 100% new oak for ageing, Philippe Bascaules director."

• 99/100

  James Suckling
  "I have never encountered a wild Margaux like this. Cassis and blackcurrant aromas with hints of crushed stones and bitter chocolate. The palate is full-bodied but not heavy or ponderous. Really well-structured with fantastic fine tannins that tighten on the palate, giving this so much liveliness and length. Compacted and energetic at the end. 92% cabernet sauvignon and 6% merlot and 2% cabernet franc. Exceptional. Best after 2029."

• 98/100

  Decanter
  "Soft floral aromatics take time to emerge, revealing violets, blackcurrants, tobacco, cedar, and tar. Deep and seductive, layers of scents - violets, blackcurrants, tobacco, liquorice, slate, tar, cedar. Silky tannins and concentrated fruit create an effortlessly graceful wine. Harmonious in every element - tannins, acidity, and freshness are perfectly aligned. A soft caress rather than a bold embrace, but with strength and backbone. I love the juicy core with excellent acidity. Clean and precise. I can't see this not being enjoyable at any time over the next 10-20 years. 3.61pH."

• 97+/100

  The Wine Advocate
  "The 2022 Château Margaux has come together brilliantly with élevage. Unwinding in the glass with aromas of blackcurrants, blackberries, cedary pencil shavings and pen ink that are deftly framed by new oak, it's full-bodied, dense and layered, with a concentrated core of intensely sweet fruit, broad structural shoulders and a long, resonant finish. With air, it only becomes more voluptuous, yet that's controlled by underlying tannic grip to deliver a more classical profile than was apparent during élevage."