Château Du Tertre 1996 - Margaux

Château du Tertre 1996: The Distinction and Refinement of a Grand Margaux at Maturity

Château du Tertre, a Fifth Growth in 1855, is located on one of the highest gravel mounds in the Margaux appellation, giving it exceptional natural drainage. This unique terroir allows for the production of wines of remarkable consistency, praised for their elegance, aromatic freshness, and velvety smoothness. The estate expresses the quintessence of its classic and timeless style through a bottle that has aged through the decades with superb integrity.

The 1996 vintage stands out as an anthology year on the left bank of Bordeaux, particularly favorable to Cabernet Sauvignon. Thanks to a dry and sunny autumn, the grapes achieved impeccable phenolic maturity. This 1996 is distinguished by a noble tannic structure and preserved acidity, guaranteeing sovereign balance and an immensely complex tertiary evolution.

Technical Sheet and Blend

The precise blend of this 1996 vintage is as follows:

• Cabernet Sauvignon (45%): Provides structure, aging potential, and cedar notes.
• Merlot (35%): Offers roundness, body, and silkiness in the mid-palate.
• Cabernet Franc (15%): Distills subtle floral notes and great finesse.
• Petit Verdot (5%): Completes the structure and brings a delicately spicy touch.

Bottle Condition

Level: Perfect (into the neck) | Color: Perfect, brilliant and clear | Label: Intact, clean, and perfectly preserved | Capsule: Impeccable and airtight | Overall condition: Exceptional state of preservation.

Aromatic Profile and Pairings

On the nose, the wine unfolds a noble and complex bouquet of candied black fruits, cigar box, cedar, humus, and black truffle, underlined by fine leather nuances. On the palate, the attack is suave and of great distinction. The body reveals itself beautifully melted, patinated by time, where the tight tannins of the vintage have given way to a silky texture. A lacy, persistent, and delicately spicy finish. Order this bottle to accompany duck breast with porcini mushrooms, beef wellington, or rack of lamb.