Learn everything about Chateau Mangot St. Emilion with wine tasting notes and wine with food pairing tips,. Learn the best vintages, a history of the property, and information on their vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Mangot History, Overview
What we know of as Chateau Mangot today has a long history in the Right Bank that dates all the way back to 1546. However, the modern era for Chateau Mangot starts in 1976 when the vineyard was purchased by Jean Guy Todeschini. The estate is still owned by a member of the Todeschini family today.
Prior to 1976, The Todeschini owned a smaller, neighboring estate, Chateau de Lisse. In 1976, the properties were combined, giving Chateau Mangot a much larger vineyard.
This also made sense from a historic point of of view as the vineyards were originally part of the same estate in the previous century. Today, Chateau Mangot is managed by Karl Todeschini and Yann Todeschini.
Chateau Mangot is located due east in Saint Emilion, and is perhaps the last vineyard in the appellation before reaching the Cotes de Castillon appellation.
Chateau Mangot Vineyards, Terroir, Grapes, Winemaking
The 35 hectare vineyard of Chateau Mangot is planted to 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon. The vineyard has a terroir of clay and limestone soils. The vineyard is divided into 21 separate parcels, based on a combination of soil types and exposures.
They have old vines which average about 40 years of age. However, some of their Merlot parcels are more than 60 years old. They have good neighbors. Located in the cooler soils found in the Saint Etienne De Lisse sector of St. Emilion. They are not far from Chateau Faugeres, Chateau de Pressac, Chateau Fleur Cardinale and Valandraud.
To produce the wine of Chateau Mangot, vinification takes place in stainless steel tanks. Malolactic fermentation takes place in French oak barrels. The wine is then aged in various percentages of new, French oak that ranges from 40%, and goes up to 100% for their top cuvees for between 12 to 16 months before bottling.
Chateau Mangot produces 2 more: Chateau Mangot Todeschini, which is a parcel selection that uses a completely different blend than their other wines at about 40% Cabernet Franc, 30% Cabernet Sauvignon and 30% Merlot that is aged in 100% new, French oak barrels.
Chateau Mangot Quintessence, is made from 100% Merlot from their oldest vines and is aged in 100% new, French oak barrels. A portion of Quintessence is also vinified using micro-vinification techniques. Jean Luc Thunevin is their consultant.
There is a second wine, Chateau Bardoulet. The average annual production is close to 12,500 cases of wine per year. The Todeschini family also owns Chateau La Brande in the Cotes de Castillon appellation.
Starting with the 2015 vintage, the property began selling a portion of their harvest from what they refer to as the Todeschini Asteria Vineyard to Benoit Touquette, from which he produces Fait Main.
When to Drink Chateau Mangot, Anticipated Maturity, Decanting Time
Chateau Mangot needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Mangot is usually better with at least 4-6 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Mangot offers its best drinking and should reach peak maturity between 4-15 years of age after the vintage.
Serving Chateau Mangot, with Wine and Food Pairings
Chateau Mangot is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Mangot is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Mangot is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Château Mangot Wine Tasting Notes
11 Vintages 17,144 Views Sort by Vintage-Rating
|2018||Château Mangot Todeschini (St. Émilion Grand Cru)|
Showing a dark color, the wine offers flowers, black cherry, licorice, cocoa yielding almost velvet textures in the opulent finish. This represents a new direction here as the wines are now aged in a combination of new, French oak and clay amphora. Give this a few years in the cellar before popping a cork. 92-94 Pts
846 Views Tasted Apr 19, 2019
|2018||Château Mangot (St. Émilion Grand Cru)|
Black cherry liqueur, smoke and floral aromas lead to a silky, soft, fresh, clean wine focusing on the ripeness and purity in the fruit. This is an innovative, tidy style of wine, which in part comes from their move to a different way of aging -- both new, French oak and clay amphora. 91-93 Pts
980 Views Tasted Apr 19, 2019
|2017||Château Mangot Cabernet Sauvignon Todeschini (St. Émilion Grand Cru)|
Medium bodied with ripe, sweet cherries, underbrush and licorice, the wine is delectable and fresh. Drink this ten to 12 years after the vintage.
969 Views Tasted Apr 26, 2018
|2017||Château Mangot (St. Émilion Grand Cru)|
Sweet, elegant, fresh and focused on its ripe, cherry, plum and licorice tones, the wine is forward and fruity with just a hint of chocolate on the back end. This will be delicious on release.
1,271 Views Tasted Apr 26, 2018
|2016||Château Mangot Cabernet Sauvignon Todeschini (St. Émilion Grand Cru)|
Smoke, licorice and tobacco rise above the dark red fruits in this deeply colored wine. Polished and fresh with a concentrated dark plum center and silky tannins, the wine is produced from a parcel selection of their best four hectares of vines.
917 Views Tasted Apr 29, 2017
|2016||Château Mangot (St. Émilion Grand Cru)|
Smoky black cherries, soft, polished tannins and a wave of licorice, juicy dark fruits and cocoa in the finish, this is a wine that keeps getting better year after year!
1,373 Views Tasted Apr 29, 2017
|2015||Château Mangot Cabernet Sauvignon Todeschini (St. Émilion Grand Cru)|
Made from their best four hectares of vines, this wine made its debut with the 2008 vintage. From a blend of 40% Cabernet Franc, 30% Merlot and a surprising 30% Cabernet Sauvignon, the wine is fruity, tannic and packing a punch. Give this structured, Left Bank look-alike some time in the cellar to develop as the tannins are quite high. It could be much better with 3-5 years of bottle age.
1,066 Views Tasted Apr 29, 2016
|2015||Château Mangot Todeschini (St. Émilion Grand Cru)|
Made from a parcel selection of their best vines, the wine kicks off with flowers, cherry, espresso, cedar, tobacco and black raspberry sensations. The wine is medium bodied, fresh, fragrant and needs a few years before everything comes together here.
1,425 Views Tasted May 21, 2018
|2015||Château Mangot (St. Émilion Grand Cru)|
Soft textured, forward, round, dark red fruits, espresso and licorice start you off and stay with you.
2,071 Views Tasted May 21, 2018
Blending 75% Merlot and 25% Cabernet Franc produced a black cherry, earth and dark fruit-oriented wine with a soft, round, forward approach, making it a tasty, fun wine to drink in its youth. A bit like a date with a Pi Phi.
1,968 Views Tasted Apr 29, 2016
|2012||Château Mangot (St. Émilion Grand Cru)|
The estates entry level wine made from a blend of 85% Merlot, 9% Cabernet Franc and 6% Cabernet Sauvignon is medium bodied, dominated by fresh, red plums and cherries, thyme and espresso notes. The wine will drink best in its youth.
1,712 Views Tasted Jun 8, 2016
|2005||Château Mangot Cuvée Quintessence (St. Émilion Grand Cru)|
Light in fruit, color and body, the red fruits are sweet, spicy and fresh, but the wine does not have the depth for further aging. Drink up.
2,546 Views Tasted Nov 6, 2016