Thanks for the video and I'm looking forward to seeing more tastings from the Margaux region and learning along with you- just like for Barolo and Chambolle Musigny. A very minor point, you mentioned the allowed varieties in Margaux, but I believe that there are few new ones as of 2021- Touriga National, Marselan, and others. Keep up the great work!!!
noahcap: thanks for the info...I will research this but does not show up on the Margaux region website.. That is something I am going to talk about in future videos. The Margaux wine region has its own association and website with lots of information about the region Cheers!
Great little primer! Thank you. Had a bootle of the 2010 Kirwan a couple months ago. It is good but didn’t blow me away like the 2005 Malescot. Probably needs a couple more years in the bottle. 2010s seem to age slowly.
Interesting comment that poor soil forces the roots to go down further exposing them to more types of soils and minerals and thereby producing better wine. I had always assumed that vines that had to struggle to get water had to spend more energy developing their root system as opposed to spending their energy developing fruit, causing the fruit to have less water and therefore be more concentrated. Maybe both? Either way, I agree that wines from the valley floor are less complex than those from the hillsides where presumably the conditions are more difficult.
doublewides: I think it is a bit of both. Groundwater is typically lower down so to real water, roots either have spread their surface area or dig deeper or both. Roots and minerals go towards the water so where you find water, you also find nutrients/minerals, thereby developing complexity. Probably not totally scientific explanation but all I know is that if I visit a winery with pristine, abundant leaves and rich dark soils, I get a little worried. I like to see basically places where the farther away you are, the better the winery/vines look. Cheers!
I was looking for some information on the Margeaux region but google wasn't any help; i feel the quality of google's search engine is in a downward spiral.
Somethig to add is that perhaps in the entirety of the BDX classification system, Margaux would need the biggest rework if the system was ever to be updated.
Garioch: I am not an expert on terroir but my understanding is that Margaux region is the hottest region and gets hot early. So a really hot vintage generally is not the best for Margaux. That is why you see "off" vintages like 83 be so good for Margaux. See my recent video on the 2022 En Primeur campaign for my explanation of why I think the 2022 vintage is overpriced/overhyped. Please like, subscribe and keep watching. Cheers!
Kent: I have already had a few of them and done reviews on my channel. I will open up the Kirwan shortly but next up for me in Margaux is the 2017 Ferreire. Please like, subscribe and keep watching. Cheers!
essentially, if one had to describe Bordeaux, Margot including, I would say blending… blending of plots, casks, verities. it is kind of opposite of what terroir suppose to be. all their talk about, soils, gravel and blue clay is all essentially meaningless if you blend everything😊
llurispuir: partly agree with your assessment. You are right that most wineries blend grapes from different plots. So I do agree most wine experts spend way too much emphasis on soil since for most wineries, particularly Margaux, there is diversity in the soil and altitude. But that is why it is so important to see how many fermentation tanks the winery has. The more tanks, the more they can separate out each plot and the more distinctive their blend can be. With blue clay, most of it is with Petrus so essentially that is really the only winery where it is a factor. There are maybe 5 other wineries that arguably have enough blue clay to even move the needle. Cheers!
@@DarthJabba504 I believe Petrus, La Conseillante, Lafleur. L'Evangile and maybe VCC. Don't quote me on this as I am just doing from the top of my head. Cheers!
Thanks for the video and I'm looking forward to seeing more tastings from the Margaux region and learning along with you- just like for Barolo and Chambolle Musigny. A very minor point, you mentioned the allowed varieties in Margaux, but I believe that there are few new ones as of 2021- Touriga National, Marselan, and others. Keep up the great work!!!
noahcap: thanks for the info...I will research this but does not show up on the Margaux region website.. That is something I am going to talk about in future videos. The Margaux wine region has its own association and website with lots of information about the region Cheers!
Excellent class.
My preferred wine in Margaux region is Château Palmer. It’s a unique and truly OUTSTANDING wine.
😀😀
Excellent video and explanation
kampong: thank so much for watching my video. Glad you enjoyed it. Please like, subscribe and keep watching. Cheers!
Great little primer! Thank you. Had a bootle of the 2010 Kirwan a couple months ago. It is good but didn’t blow me away like the 2005 Malescot. Probably needs a couple more years in the bottle. 2010s seem to age slowly.
Good to know. Cheers!
Thanks!
Sergey: thank you for viewing my video. Please like, subscribe and keep watching. Cheers!
Interesting comment that poor soil forces the roots to go down further exposing them to more types of soils and minerals and thereby producing better wine. I had always assumed that vines that had to struggle to get water had to spend more energy developing their root system as opposed to spending their energy developing fruit, causing the fruit to have less water and therefore be more concentrated. Maybe both? Either way, I agree that wines from the valley floor are less complex than those from the hillsides where presumably the conditions are more difficult.
doublewides: I think it is a bit of both. Groundwater is typically lower down so to real water, roots either have spread their surface area or dig deeper or both. Roots and minerals go towards the water so where you find water, you also find nutrients/minerals, thereby developing complexity. Probably not totally scientific explanation but all I know is that if I visit a winery with pristine, abundant leaves and rich dark soils, I get a little worried. I like to see basically places where the farther away you are, the better the winery/vines look. Cheers!
Nice video!! 👍🏻
Can you pls suggest good stores for Single malt Scotch whisky in Singapore !!
Purushtam: thx for watching my video. Not really a scotch person. I mostly focus on wine. Please like, subscribe and keep watching. Cheers!
I am a huge fan of the graphite notes in Bordeaux wine, I think this flavor is most commonly found in Pauillac and Saint-Estephe.
RB: I will be looking for it more as I deep dive into Margaux wines. Cheers!
Margaux vs Pauillac- why not to make this comparison video?))
Sergey: Good idea! I will probably do a video on the Pauillac region or just do a comparitive tasting between a Pauillac and a Margaux wine. Cheers!
Thank you for an accurate description; i swear google isn't worth much these days.
dafoodmaster: thank you for viewing my video. Not sure I understand the google comment? Cheers!
I was looking for some information on the Margeaux region but google wasn't any help; i feel the quality of google's search engine is in a downward spiral.
Somethig to add is that perhaps in the entirety of the BDX classification system, Margaux would need the biggest rework if the system was ever to be updated.
michael: I think that was true 10-15 years ago but with global warming, I would wait another 10 years to see if you still feel that way. Cheers!
Touché!
@@micheal0811 😀😀
Ah, 2022 being a hot & dry year would not be best for Margaux?
Garioch: I am not an expert on terroir but my understanding is that Margaux region is the hottest region and gets hot early. So a really hot vintage generally is not the best for Margaux. That is why you see "off" vintages like 83 be so good for Margaux. See my recent video on the 2022 En Primeur campaign for my explanation of why I think the 2022 vintage is overpriced/overhyped. Please like, subscribe and keep watching. Cheers!
Violets are commonly used in perfumery. Women's perfume in particular
cosmo: Yes, the point I was making is when I usually describe a wine as perfumed, I normally think sweet like fruit or honey. Cheers!
You didn't open the bottles!! 🙄
Kent: I have already had a few of them and done reviews on my channel. I will open up the Kirwan shortly but next up for me in Margaux is the 2017 Ferreire. Please like, subscribe and keep watching. Cheers!
essentially, if one had to describe Bordeaux, Margot including, I would say blending… blending of plots, casks, verities. it is kind of opposite of what terroir suppose to be. all their talk about, soils, gravel and blue clay is all essentially meaningless if you blend everything😊
llurispuir: partly agree with your assessment. You are right that most wineries blend grapes from different plots. So I do agree most wine experts spend way too much emphasis on soil since for most wineries, particularly Margaux, there is diversity in the soil and altitude. But that is why it is so important to see how many fermentation tanks the winery has. The more tanks, the more they can separate out each plot and the more distinctive their blend can be.
With blue clay, most of it is with Petrus so essentially that is really the only winery where it is a factor. There are maybe 5 other wineries that arguably have enough blue clay to even move the needle. Cheers!
Which are the other wineries with blue clay?
@@DarthJabba504 I believe Petrus, La Conseillante, Lafleur. L'Evangile and maybe VCC. Don't quote me on this as I am just doing from the top of my head. Cheers!