Clos du Marquis 2004

Tasting Notes and Advice for the Clos du Marquis 2004

Tasting

Appearance
This wine reveals a deep, dark red colour with garnet highlights that reflect its beautiful concentration.

Nose
The aromatic bouquet is complex, blending notes of raspberry, blackcurrant and citrus fruits. The whole is subtly underscored by hints of blond tobacco, undergrowth and smoky oak.

Palate
The wine is full-bodied and well built around a solid fruity core. Initially marked by firm tannins and pronounced acidity, the structure has softened over time to offer a velvety, harmonious texture.

Food and Wine Pairings

This great red wine pairs wonderfully with full-flavoured meats. It is ideally suited to game, roast duck, lamb or slow-simmered beef dishes, and also pairs beautifully with traditional recipes with Mediterranean flair.

Serving and Cellaring

To fully appreciate this 2004 vintage, it is recommended to serve it at a temperature of between 16 and 18°C, after decanting for one to two hours.

The Elegance and Structure of a Great Saint-Julien Wine

The Estate

Founded in 1902, Clos du Marquis has established itself as a benchmark of the Saint-Julien appellation, in the Bordeaux region. Historically regarded as a second wine, this cru is now recognised as a wine in its own right, produced from distinct terroirs. The estate belongs to Domaines Delon and is currently managed by Jean-Hubert Delon, together with his sister Geneviève d'Alton. The vineyard, spanning around 40 hectares, produces wines renowned for their structure, complexity and remarkable ageing potential.

The Vineyard

Located on the plateau of the Saint-Julien appellation, at an altitude of around twenty metres, this terroir stands out for its position slightly set back from the river. The vines flourish on soils composed of ancient, fine quaternary gravel. These sandy-clay soils rest upon humic podzols rich in organic matter, providing the vines with a perfectly balanced supply of water and minerals.

The Vintage

The year began with a rather warm and rainy May, followed by excellent conditions during flowering. The summer proved cool, with some rainfall in August. September then brought warm, sunny weather, while cool nights helped preserve a fine balance within the berries. The harvest took place from 4 to 17 October 2004.

Winemaking and Ageing

Following a meticulous harvest, malolactic fermentation took place in tanks to preserve the full purity of the aromas. The wine was then aged in oak barrels for around twenty months, with roughly 25% new oak, lending a subtle complexity without masking the fruit.

Grape Varieties

The blend consists of 57% Cabernet Sauvignon, 38% Merlot, 3% Petit Verdot and 2% Cabernet Franc.