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The wine is made from 45% Sauvignon Blanc, 45% Semillon and 10% Muscadelle. The average age of the vines is 30 years. The Muscadelle used in a small proportion gives the wine an extroverted and inviting bouquet. The Semillon offers both ripe stone fruit flavors and a rich texture on the palate. The Sauvignon Blanc adds melon and citric flavors and provides a clean citric finish to the wine. Not one of these varieties on their own could create such a progression of flavors or balance of textures. Each variety is fermented separately in stainless steel tanks at low temperatures to preserve the grapes’ aromatic qualities. The wine is blended and bottled before the spring of the following year. The Chateau Magneau succeeds particularly because it obtains complexity without sacrificing subtlety or elegance. Red Bordeaux pairs nicely with red meat, game such as pheasant and poultry such as grilled turkey. It complements food prepared with red wine and rich sauces.