Wines Margaux Château Ferrière - 2004

Viniou Reviews

Château Ferrière 2004 from Margaux is a distinguished red wine rooted in the classic Bordeaux blend, with a predominance of Cabernet Sauvignon, complemented by Merlot and often a touch of Petit Verdot. The 2004 vintage benefited from a relatively cool and even growing season, resulting in wines known for their elegant structure and nuanced aromatics rather than overt ripeness. Margaux, often one of the most perfumed and silky of the Médoc appellations, expresses its finesse beautifully in Château Ferrière wines, which age gracefully and reveal subtleties with time. The terroir here is marked by deep gravel soils over limestone, granting the vines excellent drainage and encouraging the development of complex flavours during vinification, which is done with great care to preserve both freshness and the appellation’s hallmark elegance.

The Margaux AOC is steeped in history, esteemed since the 18th century for producing some of Bordeaux’s most seductive wines. The region enjoys a temperate maritime climate influenced by the nearby Atlantic Ocean and the shelter of surrounding forests. This moderating environment allows for a long ripening period, promoting refined tannins and aromatic depth. The mixture of gravels and clay-limestone subsoils is ideal for the Cabernet Sauvignon grape, which thrives here more than in other left bank regions, contributing to wines of floral aromas, supple texture and great ageing potential.

In terms of food pairing, Château Ferrière 2004 reveals its best qualities with dishes that match its finesse and structure. Traditional pairings include roasted lamb shoulder with herbes de Provence, duck breast with a red wine reduction, or even a classic entrecôte à la bordelaise. Mushrooms and truffle-based dishes also work wonderfully, drawing out the earthy and forest floor notes that emerge as Margaux matures. For a more regional approach, consider a magret de canard with cèpes or a fine piece of Pauillac lamb.

When serving, it is best to decant the wine for about an hour to allow it to open and reveal its aromatic complexity. Serve at 16-18°C to ensure both freshness and graceful expression of its tannins and delicate fruit. This temperature allows the subtle florals and spice, typical of Margaux, to unveil themselves fully.