Château MagondeauPassion de Magondeau
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Passion de Magondeau from the Château Magondeau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passion de Magondeau of Château Magondeau in the region of Bordeaux is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Passion de Magondeau of Château Magondeau in the region of Bordeaux often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Passion de Magondeau
Pairings that work perfectly with Passion de Magondeau
Original food and wine pairings with Passion de Magondeau
The Passion de Magondeau of Château Magondeau matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef tongue with vegetables, lamb with coconut milk or valencian paella - family recipe.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Passion de Magondeau from Château Magondeau are 2015, 2009, 2010, 2012
Informations about the Château Magondeau
The Château Magondeau is one of of the world's greatest estates. It offers 7 wines for sale in the of Fronsac to come and discover on site or to buy online.
The wine region of Fronsac
Bordeaux AOC on the right bank of the Dordogne at the gates of Libourne: Merlot reigns in red (~80%) with Cabernet Franc — intense, distinguished nose with signature notes of black cherry, raspberry, blackberry, plum, pepper and a spice box, full-bodied palate with firm yet never aggressive tannins evolving toward undergrowth, leather, tobacco and truffle, silky texture with age. AOC (1937), ~830 ha over 7 communes, hilly terroir of 'Fronsadais' limestone molasse and clay-limestone.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
