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.