Wines Margaux Château Margaux - Grand Vin - 2001

Viniou Reviews

Château Margaux 2001 is a stunning expression of one of Bordeaux’s most celebrated Premier Grand Cru Classé estates. This legendary red hails from the Margaux appellation in the Médoc, a region renowned for its finesse and aromatic complexity. The Grand Vin is typically crafted from a blend dominated by Cabernet Sauvignon, complemented by Merlot and smaller proportions of Petit Verdot and Cabernet Franc, though precise percentages may change with each vintage. The 2001 vintage was characterised by a relatively cool summer and classic growing conditions, yielding wines of elegance, supple tannins, and notable aromatic freshness. Vinification at Château Margaux is meticulous: grapes are hand-harvested, sorted with great care, and fermented in temperature-controlled vats before ageing in new French oak barrels for up to 22 months. The result is a deep, garnet-hued wine with layers of blackcurrant, plum, cedar, violets, and delicate hints of graphite and earth—signature notes that develop beautifully with age.

Margaux is one of the most iconic villages in the Médoc, owing its reputation to the gravel-rich soils that provide exceptional drainage, ideal for cultivating Cabernet Sauvignon of great purity and structure. The region benefits from a temperate maritime climate moderated by the Atlantic Ocean and the Gironde estuary, which limit both heat spikes and frosts, allowing a slow and even grape ripening. Margaux’s viticultural heritage dates back centuries, epitomising the elegance and longevity that have come to define great Bordeaux wines.

For food pairings, Château Margaux’s sophistication and balance call for equally refined dishes. Classic French cuisine such as roast lamb studded with garlic and rosemary, filet de boeuf en croûte, or duck breast with plum sauce elegantly echo the wine’s delicate tannins and layered fruit. Local Médoc favourites like entrecôte à la bordelaise or truffled mushroom risotto are also superb choices. Mature cheeses such as comté or aged mimolette will enhance its textured palate.

For optimal tasting, decant the wine for at least two hours to allow it to fully express its bouquet and complexity. Serve at 17-18°C to highlight its aromatic depth and silky structure. This wine is at a beautiful stage for drinking, though its structure allows for further cellaring if desired.