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3ème Grand Cru Classé en 1855.
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The Château Kirwan is a beautiful property in the heart of the Margaux vineyard. It was built in the late 18th century by Mark Kirwan, an Irish businessman, who received Domaine by marrying the daughter of the then owner John Collingwood, a merchant in Bordeaux. Thomas Jefferson, U.S. ambassador to France, praised it in his travel notes in 1787.
The Château will become a Third Grand Cru Classé in 1855, during the famous classification published for the Paris World's Fair. It was acquired by the Bordeaux trading house Schröder & Schÿler in 1926, the Schÿlers being of Hanseatic origin. Today it is Sophie, Nathalie and Yann Schÿler who run it, surrounding themselves with the best viticultural and oenological advice to optimize the excellence of their wines.
The vineyard reaches a surface of 37 hectares on Pyrenean gravel and sandy-gravel soils, and is planted to 47% Cabernet Sauvignon, 35% Merlot, 10% Cabernet Franc and 8% Petit Verdot. The wines are aged for 18 to 21 months in oak barrels, 33% of which are new.
The property produces a Second wine, the Charmes de Kirwan.
The wines of Château Kirwan are known for their finesse and freshness, where the purity of the fruit rubs shoulders with precision and balance.
The 2012 vintage saw several possible contrasts in Bordeaux, but the main thing to remember is a hot and very dry summer. All the technical know-how of the Château Kirwan teams was necessary. From the month of August, the good conditions allowed the grapes to follow a good maturation process. During the harvest, a very selective sorting was carried out so that only the most qualitative grapes were kept.
Blend of the 2012 vintage: 68% Cabernet Sauvignon, 20% Merlot, 7% Cabernet Franc, 5% Petit Verdot.
The robe is a beautiful purple color, tinged with subtle tiled reflections.
The nose is seductive and complex, offering notes of black cherry, blackberry and cassis, followed by peppery spices, minty freshness and a hint of tobacco.
The attack is precise and juicy, the wine quickly reveals all its finesse and smoothness. Supported by firm tannins and carried by a beautiful acidity, it rises crescendo in aromatic persistence, revealing flavors of wild berries and roasting. It stretches with nobility to a long fruity and caressing finish.
Food and wine pairing:
Chateau Kirwan 2012 would go well with snacked veal sous la mère, roasted venison fillet, quail stuffed with mushrooms, a famous Pauillac suckling lamb or a truffle-flavored beef tournedos.
For a match with cheese, prefer pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. It can also be enjoyed with Brie de Meaux, Gouda or Salers.
For dessert, it will be exquisite with a Grand Cru chocolate tartlet, a Dôme praliné or a pistachio and chocolate dessert.
Cellaring potential and tasting:
Château Kirwan 2012 can still patiently evolve in the cellar, until it reaches its peak which will be between 2028 and 2030.
It can of course be enjoyed today. To do so, open and decant the bottle in the serving room at a room temperature between 15 and 18°C, ideally 3 to 4 hours before tasting.
The bottles should be kept in the cellar, protected from the light, lying down, at an optimal hygrometric degree of 70%.
