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BARTON & GUESTIER
From $21.99
750 ML
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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. Harmonious, well balanced full, fine and elegant with ripe tannins. The aftertaste is rich and aromatic (fruity, spicy with vanilla and liquorice notes).
M de Magnol is a modern vision of the Bordeaux wine with more fruit driven, well balanced, soft tannins and delicate. It is a red wine from the Bordeaux region, located in the Haut-Medoc appellation, which is situated on the left bank of the Gironde estuary. The second wine of Chateau Magnol is a blend wine made with Merlot, Cabernet Sauvignon, and Cabernet Franc mainly. M de Magnol, Haut-Medoc, is HVE 3 certified and favors the sustainable standards set up at Chateau Magnol and justifies that the pressure of agricultural practices on the environment is reduced to a minimum. Additionally, it is important to mention that this wine is made by Florence Tessier, our woman winemaker. Hight Environmental Value, ISO 14001 certification, Vegan Friendly Ageing on French oak for 12 months. Tasting Notes Intense and brilliant red garnet color. Intense red fruit aromas (cherry, raspberry), completed by sweet vanilla notes on the nose. Harmonious, supple, well-balanced. The tannins are velvety, the finish is long and exquisite on the fruit. M de Magnol Haut Médoc is a fruity, juicy and elegant wine. Vintage Notes The 2020 vintage of M de Magnol is a bright and lively expression of the Haut-Médoc terroir. The grapes were harvested at optimal ripeness, resulting in a wine with vibrant red fruit flavors, including raspberry and cherry. The tannins are well-structured, providing a firm backbone that will allow this wine to age gracefully over the coming years. Overall, the 2020 vintage of M de Magnol is a fantastic representation of the elegance and finesse that can be achieved in the Haut-Médoc region. Winemaking Notes De-stalked and crushing of the grapes – alcoholic fermentation with daily shedding and pumping over – temperature control and oxygen supply – long maceration (2 to 3 weeks) – malolactic fermentation. Limited yields, manual vineyard management, careful selection and minimal interference during the natural ripening process of the grapes.
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