The 2006 vintage in Bordeaux gave birth to nectars that needed to be refined with time to reveal their great potential today. The climatic conditions were contrasted, with a homogeneous flowering of the vine thanks to a magnificent spring, followed by a hot and very dry summer and a hot and humid September. The harvest was thus serene.
Blend of the 2006 vintage: 90% Cabernet Sauvignon, 4% Merlot, 4% Petit Verdot, 2% Cabernet Franc.
The robe is a deep red color, still dark, with a sparkling tiled hue.
The nose opens with a sumptuous, complex and very fine bouquet with aromas of black fruits, white pepper and truffle, highlighted by a hint of cocoa and cardamom.
Soft at the attack, the wine encompasses the whole palate with a silky touch and elegance, supported by structured and perfectly melted tannins. Dense, it releases pleasant flavors of very ripe red fruits and chocolate, wrapped in a quality woody coating. The finish is long and incredibly fresh.
Food and wine pairing:
Château Margaux 2006 will be adequate with veal grenadin with morel sauce, Angus beef with cep and chanterelle sauce, duck filet and smoked celery, boneless goose stuffed with foie gras or duck tournedos Rossini.
For a pairing with cheese, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.
For desserts, enjoy it with Christophe Felder's chic vanilla choc, a black forest cake or a praline and hazelnut entremet.
Ageing potential and tasting:
Château Margaux 2006 can still wait in the cellar for nearly 10 more years to reach its peak between 2030 and 2035.
However, it lends itself wonderfully to tasting right now. To do so, take care to place the bottle in the serving room at room temperature the night before and to open it. Otherwise, open the bottle at least 6 to 7 hours before tasting, with a possible decanting after 1 hour of opening.
The bottles will be kept in the cellar protected from the light, lying down, at an optimal hygrometric degree of 70%.
