Château Marjosse 2024

Characteristics and Tasting Tips for Château Marjosse Rouge 2024

Tasting

Nose
The bouquet reveals a confident style with delicate floral notes accompanied by fresh fruit aromas.

Palate
The attack is fresh and juicy, unveiling a smooth, sculpted texture. Silky tannins envelop the palate in a creamy sensation, enhanced by hints of citrus and bitter orange. The whole presents a beautiful balance with less alcohol than previous vintages, making this wine accessible from a young age.

A Bordeaux Wine with a Modern and Balanced Style

The Estate

Established in the heart of Entre-deux-Mers since 1782, the Château Marjosse benefits from a strong historical heritage on the Right Bank of Bordeaux. Initially owned by Bernard Chénier, a wine merchant, it later passed into the hands of the Deleuze family. In 1990, Pierre Lurton, an iconic figure of the Bordeaux region, leased a few plots there before settling there two years later, close to his childhood grounds at Château Reynier. Gradually, he bought back the various parts of the estate, unifying them in 2013 when he became its sole owner. As early as 2000, he had a modern cellar built there equipped with more than 40 cement vats, illustrating his approach combining respect for tradition with contemporary techniques. The vineyard now extends over 40 hectares of clay-limestone soils, an ideal terroir for producing refined wines.

The Vineyard

The estate sits on a 40-hectare terroir of clay-limestone soils. The vines are on average 25 years old, with some plots reaching 75 years. This diversity contributes to the complexity of the wines produced on this Bordeaux terroir.

The Vintage

The year 2024 was marked by a particularly wet spring with 45 to 50% more rainfall than usual. The summer was warm yet moderate, with above-average sunshine. Harvesting, carried out from September 25 to October 14, adapted to the changing weather conditions, with excessive rainfall at the end of summer requiring daily vineyard monitoring to maintain the sanitary quality of the grapes.

Winemaking and Aging

Parcel-by-parcel vinification. Cold pre-fermentation macerations of 4 to 5 days. Malolactic fermentation in 400-liter barrels for part of the batches. Aging on fine lees without using new oak in order to preserve the purity of the fruit.

Blend

Merlot (55%), Cabernet Franc (40%) and Malbec (5%).