Everything about Chateau Magdelaine St. Emilion, Bordeaux wine producer profile, with wine tasting notes, wine and food pairings, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Magdelaine History, Overview
Chateau Magdelaine dates back to at least the 18th century when it was owned by the Chatonnet family. By the early 1950’s, Magdelaine had fallen into a state of neglect in the wine making facilities and their Saint Emilion vineyards. At that point, the estate was put up for sale. It was acquired in 1952 by Ets Jean-Pierre Moueix who replanted the vineyards and modernized the wine making.
Chateau Magdelaine is an old school styled, traditionally made Bordeaux wine is located just outside of the village St. Emilion. Chateau Magdelaine has some very good neighbors. The property is situated close to Chateau Ausone, Chateau Belair-Monange and Chateau Canon at the break of the limestone plateau. Even though this Bordeaux wine is produced almost exclusively from Merlot, Magdelaine is not fleshy or lush in style. It is a lean, light, fresh, bright, stern, classic style of Saint Emilion wine.
Chateau Magdelaine Vineyards, Terroir, Grapes, Winemaking
The 11.3 hectare St. Emilion vineyard of Chateau Magdelaine is planted to 90% Merlot and 10% Cabernet Franc. The terroir is limestone and clay soil. Even though the vineyard is one large parcel, the terroir is in two sections with 6 hectares located on the Saint Emilion limestone plateau while the remainder of the vines are planted on the slopes. Most of the vines are close to 35 years of age. However the oldest plots of Magdelaine date back to the 1920’s! The vine density is 6,000 vines per hectare.
For the production of Chateau Magdelaine, two laser sorting tables have been in use since 2009. The winery uses thermoregulated concrete vats and since 2004, they have also some stainless tanks for the fermentation. No bleedings take place and malolactic fermentation occurs in tank. The decision to add the press wine is made during the elevage.
Chateau Magdelaine is aged in an average of 40% new, French oak barrels for about 18 months before bottling The production of Chateau Magdelaine is close to 2,500 cases per year. There is a second wine, Les Songes de Magdelaine.
Serving and Decanting Chateau Magdelaine with Wine, Food, Pairing Tips
Chateau Magdelaine is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 2-3 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Magdelaine is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau Magdelaine is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
When the 2012 St. Emilion Classification was announced, the owners of Chateau Magdelaine, Ets. Moueix, declared that 2011 would be the final vintage for the property. From that point forward, the vineyard of Chateau Magdelaine would be merged into their other estate in the appellation, Chateau Belair-Monange.
Château Magdelaine Wine Tasting Notes
6 Vintages 25487 Views Sort Vintage Rating
2011 Château Magdelaine ( St. Émilion Grand Cru)
Floral, black raspberry and cherry tones with medium body open into a delicate red berry and spice finish. 89-91 Pts
Apr 24, 2012points - Tasted 3303 Views
2010 Château Magdelaine ( St. Émilion Grand Cru)
Medium bodied, stony and fresh, the mineral driven nose is complicated by notes of thyme, black cherry, earth and plums. Clearly there is more held in reserve that should come out with 5-7 years of age.
Feb 27, 2015points - Tasted 2542 Views
2009 Château Magdelaine ( St. Émilion Grand Cru)
2009 Magdelaine opens with minerals, dark raspberries, chocolate, and licorice aromas. The soft textured wine is medium bodied, and ends with dark berry and chocolate flavors. 89/91 Pts
Jun 29, 2010points - Tasted 3969 Views
2008 Château Magdelaine ( St. Émilion Grand Cru)
Showing some lightness in the color, the wine is maturing. More interesting on the nose with its black raspberry, floral, tobacco and earthy character, than on the medium bodied, crisp, bright, red berry and herbal finish.
May 28, 2014points - Tasted 3418 Views
08 Château Magdelaine shows an abundance of ripe, black fruit, herbs, and a hint of oak with some minerals in the nose. Full bodied with some good texture, but there is an austere/lean quality to the wine as well, which finishes with kirsch notes. 88-91 Pts
Jul 1, 2009points - Tasted 3012 Views
2005 Château Magdelaine ( St. Émilion Grand Cru)
Medium bodied, the wine is more interesting on the earthy, floral, cherry and spice centric nose, than on the palate, with its fresh, bright, red fruit character.
May 4, 2016points - Tasted 2568 Views
Earth, herbs, floral and spicy cherry notes, medium body with a crisp, cherry finish. The wine is fine, it just lacks excitment or unique character.
May 4, 2012points - Tasted 3077 Views
1990 Château Magdelaine ( St. Émilion Grand Cru)
Bland and light, this fully mature, lean, St. Emilion wine was focused on red berries, tobacco and spice. Fully mature, there is no reason to hold this any longer.
Jun 3, 2012points - Tasted 3598 Views