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2018 Chateau Margaux Premier Cru Classe Margaux #908327941
94.7
Cellar Tracker
Based on 40 reviews
Reviews 95 points Wine Advocate "The Dom Perignon Rose often does not perform well until around ten years of age, and the 1995 is revealing a bold, medium pink salmon color followed by broad berry notes intermixed with a smoky/earthy character. Rich, full-bodied, backward, and tannic, it should hit its peak in 2-3 years, and last for a decade thereafter. Readers should remember that the 1971 Dom Perignon Rose is still drinking exquisitely. I recently had the 1969 and 1970 Dom Perignons (from magnum), and both were drinking brilliantly. It makes one realize just how long-lived these wines can be. Production is confidential, but there must be hundreds of thousands of cases of Dom Perignon since it available in most of the world's luxury hotels and restaurants. (RP)" 96 points Vinous " A totally breathtaking wine, the 1995 Dom Perignon Rose P2 is a fitting conclusion to this tasting. Crushed flowers, sweet tobacco, cedar and dried cherry give the 1995 fabulous aromatic complexity and nuance. Deceptive in its ethereal feel, the 1995 has lovely palate presence and tons of class. It is both mature and timeless, in the way only Champagne can be. (AG)"
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About Chateau Margaux
Chateau Margaux is defined by exacting vineyard selection, rigorous viticulture, and highly controlled vinification, resulting in a style that pairs Margaux aromatic complexity with structural rigor and long-term aging capacity. The estate encompasses 262 hectares, with 82 hectares under vine for the Grand Vin, planted to 75% Cabernet Sauvignon, 20% Merlot, 3% Petit Verdot, and 2% Cabernet Franc. Recent blends frequently exceed 85% Cabernet Sauvignon, reinforcing the wine’s linear profile and precision. Organic farming has been applied to Grand Vin parcels since 2017. Average vine age is 35 years, with select Cabernet Sauvignon parcels exceeding 80 years.
Vinification is strictly parcel-specific, supported by nearly 100 vats of oak and stainless steel ranging from 5 to 180 hectoliters. This allows micro-lot fermentation and exact blending decisions. Malolactic fermentation occurs in vat for free-run juice and in barrel for press wine. Aging lasts 18 to 24 months in 100% new French oak, produced in part at the estate cooperage to control grain selection and toast level.
Their white wine, Pavillon Blanc is sourced from 11 hectares of Sauvignon Blanc on limestone soils, whole-cluster pressed, fermented without skin contact, aged on lees, and bottled without malolactic conversion. Yields and volumes are tightly restricted, reinforcing the estate’s focus on line, purity, and longevity.