Merlot, Cabernet Franc, Cabernet Sauvignon Bordeaux 2022
PRODUCER
Wines have been made at Château Macquin since 1885, when
the first cellar was developed by François-Albert Macquin.
François was the first to re-plant vines in the Saint-Émilion region
following the phylloxera outbreak in the 19th century. Today, the
Château is run by his grandson Denis and wife Christine Corre-
Macquin, who own 31 hectares of vines in both Saint-Émilion and
Pomerol. They are involved in every vine-growing and winemaking
decision to ensure the high quality of their wine remains consistent
every vintage.
VINEYARDS
Château Macquin is located three kilometres north of Saint-Émilion
in the village of Saint-Georges, the smallest Bordeaux appellation
at just 180 hectares. Sitting 89 metres above sea level, Saint-
Georges enjoys one of the best elevations on the right bank,
giving the wines freshness and concentration. The south-facing
vines, some as old as 60 years, are planted on a combination of
clay and limestone soils. Sustainability is a crucial part of Denis and
Christine’s philosophy and they have achieved 'high
environmental value' certification. Their vineyards are sustainably
farmed without using herbicides, pesticides or other harmful
chemicals. Instead ‘proteodies’ are broadcast to the vines, as
musical vibrations have been proven to combat certain vine
diseases.
VINTAGE
The 2022 vintage in Bordeaux was characterised by hot and dry
conditions throughout the growing season, with temperatures from
February onwards consistently above average and levels of ainfall consistently below average. Budbreak came early, with
some April frosts following this. Flowering, fruit set and veraison
were even and normal. Despite the lack of water, the vines
managed to retain good health right up until harvest, which
began earlier than usual.
VINIFICATION
Upon arrival at the winery, the grapes were gently crushed and
moved to temperature-controlled stainless-steel tanks for
fermentation, some of which were lined with oak staves.
Fermentation lasted around three weeks with regular pumping
over of the cap in order to extract optimum levels of colour and
tannin. Following fermentation, malolactic fermentation took
place in tank and then part of the wine was aged in new French
oak barrels, giving the wine structure and complexity without
overpowering the fruit. The remaining portion was kept in stainless
steel until the final blend was assembled and bottled.
TASTING NOTES
Deep ruby red in colour, this wine has intense aromas of ripe
raspberry and blackcurrant on the nose, along with spicy notes of
cinnamon and pepper. The palate is full-bodied with
concentrated flavours of cassis, raspberry and tobacco and a
lifted acidity. Silky tannins linger on the long, persistent finish.
