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Château Marquis d'Alesme 2025
En Primeur Wines – delivery in early 2028
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Description
Characteristics and Tasting Notes of Château Marquis d'Alesme 2025
Tasting
Appearance
This wine reveals a deep purple robe.
Nose
The aromatic bouquet opens with intense notes of ripe blackcurrant, harmoniously complemented by hints of spices, cedar and tobacco.
Palate
The tasting reveals a structure of great elegance, supported by particularly velvety tannins. The whole offers a superb balance as well as lovely freshness.
Food and wine pairings
This cuvée pairs wonderfully with classic meats such as beef, lamb, veal, duck or even roast chicken. It also accompanies very well slow-cooked dishes, mushrooms, dense-fleshed fish such as tuna, as well as Asian cuisine. A platter of hard or soft cheeses will perfectly enhance its fruity profile.
Serving and cellaring
To fully appreciate this vintage, it is recommended to serve it at a temperature of around 15.5°C, which will highlight its brilliance. This wine also has excellent cellaring potential.
The elegance and precision of a great Margaux
The estate
Officially founded as a wine estate in 1616 with the planting of its first vines, Château Marquis d'Alesme is an illustrious Third Growth Classified in 1855. Located in the heart of the Bordeaux region, this prestigious property extends over fifteen hectares. The estate is also committed to sustainable viticulture, thus enhancing an exceptional terroir.
The vineyard
The vineyard in production extends over 14 hectares within the renowned Margaux appellation. The vines, with an average age of 35 years, are planted at a high density ranging from 9,000 to 10,000 plants per hectare. They thrive on a mosaic of terroirs composed of sandy-gravelly, clay-gravelly and clay-limestone soils. Since 2016, all the plots have been cultivated according to the principles of organic farming.
The vintage
The year was marked by a warm spring followed by a scorching summer. These extreme climatic conditions led to a particularly early harvest, carried out 100% by hand between 10 and 24 September. Although the heat resulted in yields limited to 32 hectolitres per hectare, this vintage stands out for its concentration, its preserved freshness and a resolutely precision-driven approach to viticulture.
Winemaking and aging
The production process begins with fermentations distributed between truncated wooden vats, 80-hectolitre stainless steel tanks and temperature-controlled 55-hectolitre concrete tanks. The wine then benefits from a careful aging, carried out with 45% new French oak barrels.
Grape varieties
The blend is composed of 62% Cabernet Sauvignon, 28% Merlot, 6% Cabernet Franc and 4% Petit Verdot.
