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  • Country ranking ?

    13
  • Producer ranking ?

    2
  • Decanting time

    4h
  • When to drink

    from 2030
  • Food Pairing

    Beef

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97-100 THE WINEADVOCATE: "The 2018 Château Margaux is made of 90% Cabernet Sauvignon, 4% Merlot, 4% Cabernet Franc and 2% Petit Verdot. The grand vin represents 36% of the crop this year. The wine has a pH of 3.8 and 14% alcohol. Deep purple-black in color, it comes prancing out of the glass with energetic Morello cherries, black raspberries and blackberry pie scents plus nuances of fragrant soil, candied violets, lavender, sandalwood, unsmoked cigars and black olives with a gentle wave of cassis and licorice emerging with coaxing. Full-bodied, the palate is charged with the most amazing energy, delivering layer after layer of red and black fruits with tons of earthy nuances, framed by the most exquisitely ripe, fine-grained tannins, finishing with amazing freshness and an extraordinarily long-lingering perfume. Magnificent."

99-100 JAMES SUCKLING: "Wow. This takes off on the palate the moment you taste it. Aromas and flavors of redcurrants, flowers, cherries and hints of hazelnuts. Full-bodied, tight and compact, but the linear tannins, running down the center of the wine, draw the wine through the finish. Superb."

98-100 JEB DUNNUCK: "One of the wines of the vintage on the Left Bank is the 2018 Château Margaux, a blend of 90% Cabernet Sauvignon, 4% each of Merlot and Cabernet Franc, and the balance Petit Verdot. A thrilling, sensational Margaux that reminds me of the 2015 at this stage, it reveals a saturated purple/blue color as well as heavenly notes of black raspberries, blueberries, cassis, spring flowers, high-class smoke tobacco, and graphite. Deep, full-bodied, and seamless, it builds incrementally on the palate and carries masses of fine tannins, no hard edges, and awesome purity of fruit. Given its purity, depth of fruit, and texture, it’s going to be approachable with just short-term cellaring, but I suspect it won’t start to hit prime time for at least a decade."

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The Story

Since the 17th Century, the first wine of Château Margaux has been recognised as being one of the greatest wines in the entire world. It owes its unique qualities to the genius of its terroir as well as to the passionate work of a succession of generations. It’s a remarkable wine that comes from a combination of characteristics that are only rarely found: finesse, elegance, complexity, density, intensity, length and freshness. Although its tannic concentration may be exceptional, it’s rare to detect astringency.  

The great vintages are distinguished by their formidable ability to move us. The lesser vintages give pleasure to wise enthusiasts. They offer the advantage of evolving very rapidly and, reveal, after a few years, instead of power, this subtlety that is the prerogative of great terroirs.  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.

 

Château Margaux has sought to achieve excellence in its wines for over 400 years now through painstaking and necessarily long studies of its terroir, through a constant desire to learn and innovate, by remaining sensitive to demanding markets, and above all through a passionate commitment that has been shared by the families that have succeeded each other at the estate. At the end of the 17th century, it became part of the nascent elite “First Growths” – long before being established officially by the Classification of 1855. Since then, Château Margaux has known fame and fortune, seeing by experience how ephemeral both are.

The estate has 200 acres under vine. Each plot and each variety are treated differently from pruning throughout the growing season. Chateau Margaux’ goal is to nurture and maintain vines for as long as possible, as they believe vines need to reach 20 years of age to produce great wine. The estate is constantly trying to understand through experimentation how to improve soil health and fruit quality. Today, no insecticides are used, there is an important balance of healthy insects to counter pests, and any number of experiments with ploughing, organic farming, and biodynamic applications are ongoing. A final key point to note, Margaux has for the last 30+ years had among the lowest yields in the Medoc.

The wine was aged for 15 months, in 10% new oak and 90% second use barrels. Because of the particularities of the vintage, Cabernet Sauvignon made up an extremely high 88% of the blend, with Merlot only 12% of the blend. Importantly, the wine is held in bottle until ready to drink, which may not mean that vintages are released sequentially.

 

 

 

 

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Wine Information

The warmest year since the beginning of the 20th century, temperatures in 2018 were 3.24°F above the national average. In Margaux, the year began with a relatively mild winter with below-normal temperatures and occasional frosts in February which had no impact on our vines. The rest of the year was hot, sometimes very hot, compared with seasonal averages, marked by record-breaking temperatures in the last ten days of June and the first ten days of August, more than 7.2°F above the 30-year average.


Rainfall in the first half of the year was heavy with nearly 25 inches in Margaux between January 1st and July 10th, making growing conditions challenging. Each rainy day made a good vintage less likely. But dry and warm summer conditions eventually reached our region and remained until the end of the harvest. Rainfall was very low between mid-July and late September at 2 inches. This rainfall pattern is reminiscent of 2009.
Under these conditions, budbreak was relatively late between the 4th and the 10th of April. The vines flowered between the 25th and the 28th of May and, despite fairly poor conditions, we did not note, even in the relatively sensitive Merlot plots, poor or failed fruit-set. The greatest challenge was mildew which this year led to slightly lower yields than hoped for after the fruit-set. 
The white grapes were harvested the week of August 27th. The red harvest took place from September 17th to October13th in ideal conditions. Again this year, we were able to choose the best time to harvest our grapes – no Botrytis symptoms, mild weather, ripening conditions sufficiently spread between the earliest Merlots and latest Cabernets – and we had time to take the necessary care with each wine-making vat. Nearly a hundred different batches were converted into wine this year, demonstrating our continued efforts for better and more precise selections.

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Vintage 2018

2018 Bordeaux Vintage Report and recommendations

by Andrew Caillard MW

2018 is an exceptional year. The Bordeaux whites and sauternes are very good, but from an Australian perspective the excitement is all in the red wines. All sub regions produced examples of really good wines, but some performed better than others. Generally the very top estates made exemplary wines illustrating that the human factor and wealth can have a major impact on terroir! Over the last few weeks I have tasted around 350 to 400 wines, sometimes in large format forums like the UCG tastings or at various Chateaux. Nowadays it is difficult to taste the wines blind but density of colour, aromatic freshness, tannin density and overall balance are obvious indicators. In some instance I have tasted wines a few times enabling me to cross reference.

 

The weather until a few days ago has been clear with bright sunshine, warm days and a cool breeze. Temperatures have fallen now with more cloud cover and intermittent rains. While driving from Sauternes to St Emilion we drove through light hail but not enough to cause too many problems. In two weeks we have seen dormant vineyards and trees spring to life. The growing season is starting a touch early and of course people are worried about the chances of frost. After the devastating frost events of 2017 and the challenges created by hail and mildew during 2018, there is a feeling that climate change may well have an unpredictable impact on future  Bordeaux vintages.

 

 We have pretty tasted a good amount of primeurs wines now. As usual the vintage will be exaggerated. The growing season was near calamitous but long warm sunshine hours over summer cleaned everything up and allowed the grapes to ripen very really well. The colours, flavours, density and acidities are really impressive and as a consequence the vintage is generally quite exceptional. It is difficult to truly understand the overall crop losses as producers are understandably quite cagey. But they vary from almost nothing to less than a third. At Ch Climens in Sauternes Barsac I would estimate the crop being around 20% of the average. When one considers that this estate lost its whole crop in 2017 from frost, the shock must be keenly felt. Mother Nature has been particularly cruel of late. The narrative of the growing season will inevitably create a negative impression, but few people will remember the details in years to come. They will only remember the wine. For some people with long memories they believe the vintage is like 1947 or 1961. If this is the case, this is not just an exceptional vintage, this is something beyond the norm. An immortal year. The concentration, weight, and vitality of the wines are impressive. Despite the amazing tannin density, saturated colours and flavours, the wines are actually quite easy to taste, indicating remarkable balance and life.

 

In my opinion the strongest sub regions are Pauillac and St Julien – which have both produced wines of great consistency and classicism. They are powerfully expressive with pronounced ripe tannins and pure fruit flavours. The combination of better micro-climatic conditions, wealth and physical resources helped with the result. Ch Pontet Canet is an outlier because of its approach to biodynamic viticulture. It suffered terribly from mildew and has produced only a third of the crop. The wine is markedly different from wines like Ch Latour or Ch Pichon Lalande, but its overall buoyancy and richness of fruit is compelling. It also stands for something that is worthwhile and important. 

 

I always think of Pauilac as being the reference for Bordeaux. Typically the wines are extremely expressive with pure cassis cedar aromas and fine grainy tannins. This year the wines are particularly dense and inky with plentiful graphite tannins. They are not at all sinewy or soupy and hence when the tannins settle down the wines will be exceptional.

There are many outstanding wines from Pauillac including Ch Pichon Longueville Comtesse de Lalande, Ch Pichon Longueville Baron, Ch Lynch Bages, Ch Batailley, Ch d’Armailhac and Ch Grand Puy Lacoste. The first growths Ch Latour, Ch Mouton Rothschild and Ch Lafite Rothschild are very impressive. Their second wines Les Forts de Latour, Petit Mouton and Carruades are also of very high quality.

 

Neighbouring St Julien has also performed very well. Ch Ducru Beaucaillou and Ch Leoville Lascases probably lead the pack but Ch Leoville Barton, Ch Leoville Poyferré, Ch Gruaud Larose, Ch Talbot and Close de Marquis are all exceptionally well made wines

 

St Estephe is variable. Some estates controlled the volume and consistency of tannin very well and made classical wines. These include Cos d’Estournel, Ch Montrose, Ch TronquoyLalande, Ch Phelan Segur and Ch Canon Segur. Other examples were in my opinion excessively brutish in structure. For those willing to keep the wines for a decade or two, many of them will eventually come

around.

Margaux is also variable and does not always have the density of fruit to go with the tannins. Yet one of my favourite wines of the vintage is Ch Palmer which is magical. In fact I think it is the wine of the vintage. Ch Prieuré Lichine, Brane Cantenac, Giscours and Marquis de Terme were all good. Ch Margaux and Pavillon Rouge were of course well above the average. 

 

Subregions Moulis, Listrac and Haut Medoc wines are all over the place yet there are some genuine highlights including Esmond de Rothschild’s Ch Clarke, Ch Cantemerle and Ch Beaumont. 

 

Graves and Pessac Leognan have produced wines of varying quality yet again the very top Chateaux including Ch HautBailly, Ch La Mission Haut Brion and Ch Haut Brion have made impressive grand vins. Ch Smith Haut Lafitte has really moved up the hustings and has made a really good wine this year. 

 

St Emilion is a fascinating tapestry of colour and movement this year making some truly outstanding wines. Ch Cheval Blanc, Ch Ausone, Ch Belair Monange, Ch Fourtet, Ch Figeac, Ch Canon and Ch Pavie have all produced wines of richness and impact. I also enjoyed Ch La Dominique and the Burgundian-like Tertre Roteboeuf. But there is more inconsistency on the flats and fringes of the region. However as is often the case the value can be found best with lesser names who have prevailed well. This includes a few wines in the nearby Cotes de Castillon which may represent good value.

 

Pomerol is more consistent than St Emilion but there is also some variability. Ch Petrus, Vieux Chateau Certan, Ch Certande May, Ch Latour a Pomerol, Ch Gazin, Lafleur, Lafleur Petrus and Ch Trotanoy made really terrific wine but there were some instances where the wines were lighter in weight and probably less appealing. On reflection I think Pomerol vies for line honours. The wines are amazingly impressive with beautiful polish, suppleness and concentration. There are many instances where second wines have performed 

2018 is not a very great Sauternes Barsac year and the quality is dependent on the producer and how much of the crop was picked before the rain and humidity finally arrived to promote botrytis in the vineyards. My clear favourite is Ch Climens. Although I always see it in parts, the end result promises to be outstanding.  Rieussec, de Fargues and Lafaurie Peyragueyare are standouts.

 

As you will see from my tasting notes there are many great wines. This year it is going to be very hard to make a bad decision. Although the big names have made impressive wines there are stacks of lesser known or lower profile estates that have made promising young wines. Over the next year they will continue to evolve and mature in barrel, building more complexity and allowing the tannins to settle down. 

As regards whether it is a great vintage, I think it is safe to say that it is a remarkable year with many very great wines made. In some ways it is a miracle year considering the challenges and disappointments of the growing season. Most observers will agree that the 2018 vintage, specifically the red wines, is in the same league as the greatest vintages including 2015, 2010 and 2009 etc. Some winemakers are also suggesting its very similar to 1947 or 1961. 

But 2018 is also an atypical year – whatever that means these days. The weather patterns are more difficult to predict and no one can really second guess what God plans for this forthcoming season. Thankfully the predicted cold snap last night did not damage the emerging new growth. But the unseasonable warm start to the growing season and clear skies has everyone on edge

 

Andrew Caillard, MW

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Latest Pro-tasting notes

14 tasting notes

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Written Notes

The 2018 Château Margaux is made of 90% Cabernet Sauvignon, 4% Merlot, 4% Cabernet Franc and 2% Petit Verdot. The grand vin represents 36% of the crop this year. The wine has a pH of 3.8 and 14% alcohol. Deep purple-black in color, it comes prancing out of the glass with energetic Morello cherries, black raspberries and blackberry pie scents plus nuances of fragrant soil, candied violets, lavender, sandalwood, unsmoked cigars and black olives with a gentle wave of cassis and licorice emerging with coaxing. Full-bodied, the palate is charged with the most amazing energy, delivering layer after layer of red and black fruits with tons of earthy nuances, framed by the most exquisitely ripe, fine-grained tannins, finishing with amazing freshness and an extraordinarily long-lingering perfume. Magnificent.

“I think September made the vintage,” Managing Director Philippe Bascaules told me. “But we had to take time. Time is important for full ripeness of tannins. We started the Merlot harvest September 17 and finished on September 24. Then we waited until October 4th to begin harvesting the Cabernet. We have a lot of tannin this year. The extraction was huge in the early days. The very small berries made the extraction so easy. So, we changed the winemaking a little bit. Made it softer. We followed the maceration every day.” The grand vin this year is off the charts incredible. Exotic, flamboyant, totally decadent—but what I particularly love is a freshness and brightness that comes not just from acidity (in fact, the acid is relatively low this year) but from bright red fruit and floral sparks in the wine that provide a seamlessness. Potentially perfect—bravo!

  • 100p

Château Margaux 2018 is remarkably concentrated. A small grape size and relatively low yields largely explain the exceptionally high tannin indices. The wine’s power is not, however, overwhelming and helps to considerably lengthen the aromas and structure of the finish.
Fairly early in the wine-making process, we understood this tannic potential and moderated our extraction programs including for our Merlot plots, which are usually less dense than our fine Cabernet Sauvignon wines. The latter still form the heart of Château Margaux, accounting for 90% of the blend. They limit the alcohol content to 14° in these weather conditions. This wine’s blend is completed by 4% Merlot, 4% Cabernet Franc and 2% Petit Verdot. Château Margaux represents 36% of the harvest.

Wow. This takes off on the palate the moment you taste it. Aromas and flavors of redcurrants, flowers, cherries and hints of hazelnuts. Full-bodied, tight and compact, but the linear tannins, running down the center of the wine, draw the wine through the finish. Superb.

  • 100p

Much more flesh the middle of the mouth than the 2016 and 2017, obvious class, great longevity, a great vintage that will rival 2015.

  • 97p

Ruby. Scented, floral, blueberries, elegant, detailed, nuanced, lovely scent, dark fruits, layered, such finesse to it. Fresh acidity, ripe tannins, anise, dark fruity, spices, liquorice, nuanced and detailed, superb balance, refined, long indeed. A graceful yet dense and powerful Margaux. 99-100

  • 100p

Deep colour. Intense dark plum, cassis, red currant liquorice aromas and flavours, fine plentiful looseknit chalky graphite tannins, underlying new vanilla oak and lovely integrated acidity. Elegantly styled wine with understated power, density and complexity. Very enjoyable wine.

  • 97p

Dark purple red with violet hue and almost black core. Excellent nose initially slightly closed but opening up well displaying lush fruit, subtle oak, discreet spiciness, vanilla in the background. On the palate excellent structure with silky tannins, sweet fruit, elegant hints of mild spices, multi-layered with great depth and tension, a wine with great length and freshness in impressing precision. 

  • 99p
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Origin

Margaux, Bordeaux

Inside Information

Without doubt an incredible Margaux, although whether it will equal the 2015 remains to be seen. It's less serious than the 2016 but every bit as good, floating above the palate, performing that acrobatic trick that only happens in the really great years. It's silky yet intense and powerful, with sweet, fleshy and succulent raspberry cut through with fresh rosemary and sage that add texture and grip. The menthol side of the Cabernet is already coming through, which suggests the fruit was just perfectly ripe - these are aromatics that you don't get in true heatwave years like 2003. The flavours stretch out, gently gripping and keeping you involved in what is unfurling. 

Harvested between 17 September and 13 October, with an average yield of 31hl/ha due to both mildew and the concentration of the berries that occured at the end of ripening. The impact was uneven, depending on the vineyard blocks, so yields actually varied between 15 and 50hl/ha. The best plots were the least affected, which means that unusually there is more production in the grand vin and in Pavillon, with less in the third and fourth wines. Final numbers are 36% of production here, 30% in Pavillon Rouge. 

83IPT. 100% new oak. 12% press wine. 2% Petit Verdot completes the blend.

Drinking Window 2028 - 2045

Score: 98Jane Anson, Decanter.com, April 2019

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