GRAPE VARIETIES

Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot

WINE MAKING

De - stalked grapes – alcoholic fermentation at high temperature (30°C) with delicate rack and return and pumping over – temperature control and oxygenation - long maceration (3 weeks) - Malolactic fermentation - Ageing in barrels (30% of new oak) for 12 months

TASTING NOTES

Deep and brilliant cherry red with violet highlights. Expressive, rich and complex nose mixing black berries (blackcurrant, back cherry) and well balanced spicy and minty notes. The palate is harmonious, well balanced full, fine and elegant with ripe tannins. The aftertaste is rich and aromatic (fruity, spicy with vanilla and liquorice notes)

PAIRING

Red meat, ripe cheeses. Try with Pyrenees cheese, black cherry jam and walnut bread. – Serve between 16°C and 18°C.

KEY NOTES

• Certified Cru Bourgeois since 1932
• Hubert de Boüard, owner of Chateau Angelus, consultant for Château Magnol
• Vegan Friendly & sustainable farming: High Environmental Value certification, ISO 14001

AWARDS

• 91-92 points - James Suckling - Vintage 2020
• 92 points–Wine Enthusiast Buying Guide - Vintage 2019
• 90-91 points - James Suckling - Vintage 2019
• 90 points - James Suckling - Vintage 2018
• 90 points–WineEnthusiast Buying Guide - Vintage 2018