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Region: France - Bordeaux - Margaux
Grapes: 70% Cabernet, 28% Merlot, 2% Cabernet Franc
Alcohol: 13.5%
Notes on the Wine
Visually this wine impresses with an intense deep purple hue. It has a seductive and intense nose of cassis, raspberries, spices, vanilla and and toasty aromas. A very well-structured wine that is at the same time rich and lush in the mouth with smooth tannins and a very long finish.
Vinification: Harvest by plots of vineyard. Sorting by hand. Cold macerations pre fermenting. Alcoholic fermentations in stainless steel thermo regulated vats followed by micro-oxygenation. Malolactic fermentations in vats. Maturing : Blending before ageing in barrels. 100% French oak barrels, medium roast, fine grain. 8 different coopers 60% new barrels. Ageing in barrel should last between 14 to 18 months. At the end of the ageing and depending on its evolution, the wine could be filtered or fined.
Notes on the Producer
Château Mongravey is located in Arsac in the famous Margaux appellation, about 22 kilometers northwest of Bordeaux. Created in 1980 by Régis Bernaleau by combining several prime parcels in Margaux, the estate produces an exceptional wine due to its unique location between Château Giscours (3ème Grand Cru Classé) and Château du Tertre (5ème Grand Cru Classé). The charismatic Karin Bernaleau joined the estate in 1999 and directs marketing and distribution for Mongravey. Her son, Jérôme, has now joined the family five year ago and is involved in the viticulture and vinification.
It became a “Cru Bourgeois” in the 2003 Classification and was upgraded to “Cru Bourgeois Supérieur” in the 2020 Classification. Mongravey is one of the best Margaux wines available today, surpassing many of the prestigious Classified Growths in quality and over-delivering for the price.
The vineyard is 36 acres in size planted mostly on gravely soil with low yields. After harvest from mid-September to mid-October, the wine is vinified in separate vats and undergoes cold maceration for 5 days to maximize color and to soften the tannins . The alcoholic fermentation lasts for 10 days and 50% of the wine undergoes malolactic fermentation in barrels. Finally, the wine ages 12-14 months in 60% new French oak before being bottled.
