Château Angludet 2019 Margaux

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Tasting notes
An intense, deep coloured wine full of ripe fruits with a refreshing touch of acidity and fine tannins, all imparting finesse and elegance – a wonderful wine. Excellent with roast and grilled meats, charcuterie and hard cheeses.

Why we recommend this wine
Every visit we make to Bordeaux includes a visit to Angludet and we buy their wines almost every year.

The wine
The blend this vintage is Cabernet Sauvignon 50% - Merlot 38% - Petit Verdot 12%.  The average age of the vines is 25 years and they are grown on 32ha of very poor soil; a mixture of gravel and medium sized pebbles with some sand. The vineyard is planted with 46 percent Cabernet Sauvignon, 41 percent Merlot and 13 percent Petit Verdot. The relatively large proportion of Petit Verdot demands hard work but imparts depth and richness to the wine. 
Traditional vinification is carried out in cement vats for between 20 and 30 days, depending on the vintage. After the malolactic fermentation, the wines go into barrel (one-third new) and remain there for 12 months. The final selection of which wines will be included in the final blend is strict (as only the best wines are included) and is done by a series of tastings. Once the final blend has been done, the wine is fined with egg whites and very lightly filtered before bottling.

The wine estate
Château Angludet is one of the oldest properties in the Médoc, with a history which goes back to the twelfth century; it is named after Bertrand d'Angludet, a knight and lord of the Château. Surrounded as it is by Grand Cru Classé properties in the heart of the prestigious appellation of Margaux, Château Angludet would almost certainly have been included in the famous 1855 Classification, had the property not been broken up as part of an inheritance settlement. The Sichel family bought the estate in 196i it is now the responsibility of Benjamin Sichel.

Food and wine
Rich, full of fruit and powerful so it needs similar foods. Not subtle dishes here. Roast and grilled dark meat, game and fowl. And then strong hard cheeses, but also dark chocolate. Also see our guide to pairing food and wine here.

Did you know?
In the early 20th century concrete tanks started replacing oak vats. As a material, it was easier to clean, more hardwearing, better insulated and cheaper than oak. By the 1980s, concrete was itself starting to look dated. Stainless steel vats, with whizzy temperature controls were in favour to make lively, fruit-driven wines that were hugely popular. Oak, which had never gone away, was also very much back in favour, with its ability to soften wine, and bring toast and vanilla flavours. But not everyone abandoned concrete - many famous estates, among them Bordeaux’s Château Petrus, stayed true to the material.