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Trophy Wine Hunter
Приєднався 1 січ 2020
As a wine color commentator, I hunt the world for the best wines and try to give you the inside scoop as a savvy wine consumer. I am not part of the wine or restaurant industry...just an amateur consumer who has a passion for wines. My wine reviews are written for the consumer and I don't just sample the wines I review...I taste them over a few days with different food. I try to give you my honest opinion on each wine I review. I believe a wine without a story is just another beverage. I don't spend very much time on the technical details of each wine or tasting notes (as this is quite personal) but I try to tell you what makes each wine I review unique and why you should buy the wine (or not). I will reflect back on other wines I taste often so as to give the viewer an overall wine experience. I will mostly focus on premium high end wines but occasionally I will review entry or value wines if they are too good to pass up.
Chateau Margaux 1995 Bordeaux Trophy Wine Review (1st Growth)
The history of Chateau Margaux starts in the 12th century with a property was known under the name of “La Mothe de Margaux,” which was reserved for use by royalty (this was a separate site, not the existing Chateau Margaux vineyards). Successive owners of La Mothe de Margaux were various people of noble birth. When the Lestonnac family took over, the estate started resembling the existing Chateau Margaux property today. Successive owners continued to develop and grow the vineyard site and by the end of the 17th century, Chateau Margaux was about 265 hectares. One-third of that acreage was cultivated for grapes to produce wine. The remainder was devoted to parkland, greenery, and trees. The current vineyards is by and large this same as in the 17th century.
Following the confiscation of the estate during the French revolution, Chateau Margaux fell into a dilapidated state. In 1810, the Marquis de la Colonilla reinvigorated the estate and hired the architect Louis Combes to design a new chateau and cellars that are still used today at Chateau Margaux.
Chateau Margaux introduced bottling the wines starting in 1924 as a guarantee of authenticity for buyers. The depression caused the chateau to stop estate bottling until 1949. The Ginestet family purchased a portion of Chateau Margaux in 1934 and became the sole owner of Chateau Margaux in 1949. The Ginestet family was forced to sell Chateau Margaux to Andre Mentzelopoulos in 1977. At that time, Bordeaux wine prices were plummeting and the chateau has large debts.
Once the new owners took over, renovations were undertaken to modernize the winemaking facilities and cellars which were completed in 1982. In 1983, Paul Pontallier became the technical director of Chateau Margaux. He led Chateau Margaux to become one of the first estates to practice green harvesting, reducing their yields while increasing concentration in their wines.
Paul Pontallier served as the director of Chateau Margaux for 30 years until his death in 2016. 2015 was the final vintage of Chateau Margaux under Paul and to honor his achievements with Chateau Margaux, a special, etched, screen-printed, black label was produced for this vintage.
In 2009, Chateau Margaux : also added a gravity fed reception area and new vats. In 2015, Chateau Margaux completed a massive renovation of their cellars.
Philippe Bascaules was brought back to Chateau Margaux to replace Paul Pontallier in 2017 (Philippe Bascaules was previously the technical director for Chateau Margaux).
Chateau Margaux has 82 hectares of vineyard that is planted to 75% Cabernet Sauvignon, 20% Merlot, 3% Petit Verdot and 2% Cabernet Franc for the red wine grapes.
In order to combat global warming, between 1%-1.5% of their vines are now being planted from their south-west exposure (which maximizes sun and ripeness) to a north-east exposure, which provides cooler, more shaded conditions.
Vinification takes place in vats that are a combination of wood and stainless steel. They have 24 wood, 150 hectoliter vats and 95 stainless-steel tanks that range from 5 hectoliters to 180 hectoliters. The wine is aged in 100% new oak for 18-24 months, depending on the quality and character of the Bordeaux vintage. Chateau Margaux is one of the few Bordeaux estates with their own cooperage on the property.
Chateau Margaux has been involved in making sure that consumers purchase only, genuine bottles of Margaux since 1989, when they began laser etching their bottles. In 2011, Chateau Margaux strengthened their anti-counterfeiting program with the addition of a prooftag system.
The 1995 Margaux is a blend of 75% Cabernet Sauvignon, 17% Merlot, 5% Petit Verdot and 3% Cabernet Franc. It was aged 24 months in 100% new oak.
For more information about the winery, please visit their website at www.chateau-margaux.com/en
Following the confiscation of the estate during the French revolution, Chateau Margaux fell into a dilapidated state. In 1810, the Marquis de la Colonilla reinvigorated the estate and hired the architect Louis Combes to design a new chateau and cellars that are still used today at Chateau Margaux.
Chateau Margaux introduced bottling the wines starting in 1924 as a guarantee of authenticity for buyers. The depression caused the chateau to stop estate bottling until 1949. The Ginestet family purchased a portion of Chateau Margaux in 1934 and became the sole owner of Chateau Margaux in 1949. The Ginestet family was forced to sell Chateau Margaux to Andre Mentzelopoulos in 1977. At that time, Bordeaux wine prices were plummeting and the chateau has large debts.
Once the new owners took over, renovations were undertaken to modernize the winemaking facilities and cellars which were completed in 1982. In 1983, Paul Pontallier became the technical director of Chateau Margaux. He led Chateau Margaux to become one of the first estates to practice green harvesting, reducing their yields while increasing concentration in their wines.
Paul Pontallier served as the director of Chateau Margaux for 30 years until his death in 2016. 2015 was the final vintage of Chateau Margaux under Paul and to honor his achievements with Chateau Margaux, a special, etched, screen-printed, black label was produced for this vintage.
In 2009, Chateau Margaux : also added a gravity fed reception area and new vats. In 2015, Chateau Margaux completed a massive renovation of their cellars.
Philippe Bascaules was brought back to Chateau Margaux to replace Paul Pontallier in 2017 (Philippe Bascaules was previously the technical director for Chateau Margaux).
Chateau Margaux has 82 hectares of vineyard that is planted to 75% Cabernet Sauvignon, 20% Merlot, 3% Petit Verdot and 2% Cabernet Franc for the red wine grapes.
In order to combat global warming, between 1%-1.5% of their vines are now being planted from their south-west exposure (which maximizes sun and ripeness) to a north-east exposure, which provides cooler, more shaded conditions.
Vinification takes place in vats that are a combination of wood and stainless steel. They have 24 wood, 150 hectoliter vats and 95 stainless-steel tanks that range from 5 hectoliters to 180 hectoliters. The wine is aged in 100% new oak for 18-24 months, depending on the quality and character of the Bordeaux vintage. Chateau Margaux is one of the few Bordeaux estates with their own cooperage on the property.
Chateau Margaux has been involved in making sure that consumers purchase only, genuine bottles of Margaux since 1989, when they began laser etching their bottles. In 2011, Chateau Margaux strengthened their anti-counterfeiting program with the addition of a prooftag system.
The 1995 Margaux is a blend of 75% Cabernet Sauvignon, 17% Merlot, 5% Petit Verdot and 3% Cabernet Franc. It was aged 24 months in 100% new oak.
For more information about the winery, please visit their website at www.chateau-margaux.com/en
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Переглядів 1,2 тис.21 годину тому
Description Generated by AI If you are a wine enthusiast with a taste for the finest vintages, Chateau Cheval Blanc 1983 is sure to captivate your senses. This legendary estate, nestled in the heart of Saint Emilion, has a storied history dating back centuries. From its acquisition by Bernard Arnault and Baron Albert Frere in 1998 to its current management under the skilled hand of Pierre Lurto...
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Thank you all for your continued support Please also support my 2 other UA-cam Channels. They are works in progress but hopefully I will be able to grow them like this channel. Trophy Food Experiences: ua-cam.com/channels/atdGf5wwE_H92DWAksZtIw.html Trophy Travel Experiences: ua-cam.com/channels/QONkdKv-yLlGV75OvV1tdQ.html Please like, subscribe and keep watching. Cheers!
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Description Generated by AI. Sorry for the mic problems at the end of the video...forgot to turn it on. In 1843, Joseph Krug founded the iconic House of Krug in Reims with a revolutionary vision for Champagne production. He believed that a great Champagne house should create cuvées that are both nonvintage and vintage, each offering a unique expression of the terroir year after year. At Maison ...
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Review generated by AI Nestled in the heart of the prestigious Margaux region, Château Confidence de Margaux 2012 is a delightful expression of the terroir that has made this area world-renowned. Upon pouring, the wine reveals a deep ruby color, shimmering beautifully in the glass-an inviting start to the tasting experience. On the nose, it greets you with an enchanting bouquet of dark berries,...
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Переглядів 1,1 тис.28 днів тому
In the late 1700s, Amschel Meyer began creating his fortune while working as a merchant at “zum Roten Schild,” which eventually became the family name of Rothschild. One of his sons wanted to own a chateau in Bordeaux. So Nathaniel de Rothschild decided to purchase Chateau Brane Mouton (which eventually became Mouton Rothschild). Chateau Brane Mouton was named after Joseph de Brane, who bought ...
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Переглядів 1,5 тис.Місяць тому
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Переглядів 1,8 тис.Місяць тому
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Thank you all for your continued support Please also support my 2 other UA-cam Channels. They are works in progress but hopefully I will be able to grow them like this channel. Trophy Food Experiences: ua-cam.com/channels/atdGf5wwE_H92DWAksZtIw.html Trophy Travel Experiences: ua-cam.com/channels/QONkdKv-yLlGV75OvV1tdQ.html Please like, subscribe and keep watching. Cheers!
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Chateau Margaux was my first 1st grand cru in the summer of 2024. The vintage was 2007, not a good year but it was the one I wanted to afford it came in at $990CDN. But having said that I will never forget it. I had it in Germany with my dad who is 92 and wife eating a cheeseburgers and Club house sandwich. We were at Meridian hotel in Stuttgart not the best wine but the most memorable occasion.
Great wine, for sure 🙌
😀😀
I just have this 2005, second times. Initially the smell I get is cake. 😀After 3 hrs, taste even better!
2twinsfish: cake? What type of a cake? Like brioche or a yeastiness? Cheers!
Hi Trophy. I plan on purchasing 2010 Vittorio Tascarelli Brunello Montalcino at Total Wine. But I'm a little circumspect because the cost is only $59.99. I would think because of the good 2010 vintage that it would be $100 or $120. The 2016 Brunello , which is another good vintage for Brunello, is going for $99 dollars which seems right. I'm just curious how the 2010 could be marked at $60 dollars. Does this price point seem right to you?
lioninthenight: please see my Brunello playlist and in particular my Introduction to Brunello. Not all Brunello is the same or has to be expensive. My theory is the best Brunello is at the top of the hill so by contract, Brunello at the bottom of the hill is not as good in terms of the quality of the grapes. But these at the bottom of the hill would be less expensive and more expressive early. So I can't find much info about Tascarelli but I would venture a guess it is low altitude or takes grapes from all across Brunello. I am sure it fine to drink but it won't be the same experience as a 2010 Biondi Santi. 2010 is a great vintage for Brunello but that doesn't mean every 2010 Brunello is exceptional just as not every Brunello for an off vintage is bad. It probably is drinking decent now but probably won't get any better. But you should drink and see what you think. Then buy a nore expensive Brunello and see if you can tell the difference. I have a few reviews of value Brunello and I think they drink well but don't have the same complexity and depth of flavors as some higher end Brunellos. Cheers!
@@TrophyWineHunter Thank you!
@@Lioninthenight 😀😀
Regarding the 95, 96 and 98 vintages - 95 was an oldschool left-bank vintage, cold tannic but rewarding later - 1995 for me is a wait-forever-then-divine vintage. 96 was hotter, easier to drink faster, like a 1982. 1998 was so and so on the left-bank, some good, some great - But it ROCKS on the right bank. As young (tasted 2001) Mouton 1995 was also super tannic while Mouton 1996 was candy-sweet and SO sexy to drink, so it fits there too.
barath: great description as that is probably why I prefer 1996. Much more inviting wine on the palate. Cheers!
I grew up with 1995 Margaux vs 1996 - Tasted both in 2001. 95 was a WS100/RP95 and 96 was a RP99-100/WS96 or so - So 96 a Parker wine and 95 a Spectator wine - Hence why I LOVE these two wines for comparison. As I remember it, the 95 is a perfect "cold" wine, oldschool Bx, as it (imho) SHOULD be and not the "hot" / California-style 96 style that Parker likes a lot. For me the 1995 will be the sentimental favourite - But I have not retasted them in the 2020s so need to get that done - Thanks for the video! Memories!
barath: I like the description "cold" wine. I think it represents the old school thinking of what claret should taste like. I find it not enough fruit and not enough vibrancy. Cheers!
Very interesting to compare 95 and 96 side by side. I served a blind flight of Lynch Bages 95 and and 96 at C13 cellar a few weeks ago. When I opened at home I thought 96 was much better but a few hours later the opinions were split between the two.
motik: I think my point is most people assume 1995 is a better vintage but in my tasting, 1996 generally is better or at least less expensive. Same with 1982...in my experience, most 1982 is not over the hill so it was a classic vintage but really is losing its lustre now. Cheers!
@@TrophyWineHunter I was under the impression that the common belief was that 96 was the better vintage. Opened a 96 Montrose in September at Elisa an I thought it was one of the best I have ever had. But 95 is also great and I have a couple of 95 Haut-Brion which I am very excited for.
@@motikotik4469 Oh...I thought throughout the early 2000, everyone loved the 1995 vintage but maybe opinions have changed over the last few years. Cheers!
I really enjoyed this video, even though I disagree with some of your thoughts on collecting/storage. After 5 wine refrigerators, I went to an off-site storage. One issue you didn’t mention is that wine refrigerators do not have heaters, so if you live in a region where it gets freezing cold, your wines will suffer if your wine fridge is in your unheated garage or basement. Mine were dropping clear down into the 30’s (Euro Caves). Anyway, just an issue I don’t ever hear mentioned. Also, my self admitted overbuying of wines isn’t so much about ego as it is about just plain hoarding that which I love, in order to have access to them and sharing them for hears to come. Nice to have a wine for every occasion.
pdx: Yes, I probably should have said something about putting in the garage...I didn't think actually people would do that (put in unheated overground storage). Good point about ego vs hoarding. But it is impossible to have the wine for every occasion but you end up with having a lot of wine that doesn't ever serve any occasion. You have so much backup wine that you are almost ready for armageddon. Cheers!
@ you are definitely right about having wine that never gets consumed. Always a balancing act. That, and I could get hit by a bus tomorrow!
Be interesting to compare, as champagne at altitude does taste different !
THwint: yes, that would be interesting. I think the difference would be more noticeable the longer the flight as your tastebuds dry out with higher altitude. But most people drink/get served champagne right when they get on the flight so the difference should not be that great then. Cheers!
👍
😀😀
If you could only drink Lafitte or Cheval Blanc for the rest of your days, which one do you choose?
david: tough one but Cheval. Cheers!
How was the 2015 Poyferre? I have a bottle in my cellar and I’m debating on when to open it.
humblegnome: I think it was drinkable but could use more aging. Cheers!
@TrophyWineHunter Thank you!
What a wine! I appreciate the discussion of Cab Franc. I agree that less examples tend to be a bit rough, however, there are really lovely examples of varietal Cabernet Franc made in the Loire which can age right along with Bordeaux!
noahcap: I agree but I don't drink enough Loire Cab Franc to say anything knowledgeable about them. Cheers!
Thanks for sharing! Comparison to Lafite was helpful too.
sparbrook: glad you enjoyed the video. Cheers!
What do you do for work?
cosmo: I do have a regular day job. You can send me a message. Cheers!
@@TrophyWineHunter hsve you considered working in the wine industry?
@@cosmorompani37 No, I think I am pretty busy with my day job. Plus I only have WSET 2. I am more like a wine color commentator that a technical expert. But I have pretty good practical experience. Cheers!
@@TrophyWineHunter I suppose the brunt of my question was what industry do you work in to be able to afford such incredible wine
@@cosmorompani37 if you notice, most wine & food critics and even wine youtubers, if they are not in in the industry, are professionals (like doctors, lawyers, accountants, etc). That is how you can typically afford these wines. Typically, they are older people also because it does take a lot of years to build up some extra money for wine. I also have the good fortune that wealthier clients/friends have introduced me to the auction market + direct contact with brokers/wineries so I do have more sources than a beginner. Some people join wine clubs or have a wine group to share cost. I belong to a private club here that holds a lot of wine dinners so I get to meet a lot of winemakers and representatives from wineries. I will eventually do a video on the wine auction market. This will be particularly useful for US viewers as the majority of the auction houses are in the US. Cheers!
just curious,how much you paid for that? I had the 2002 one
I bought in mixed lot at auction for CDN583. Cheers!
@@TrophyWineHunterwhere is it? I should join there sometime. You from Richmond?
@@johnlu9368 you shoud consider joining me during Vancouver International Wine Festival when I will be meeting other subscribers. See my community section for more details. Cheers!
@@TrophyWineHunter$550 in Fairmont
@@johnlu9368 sorry, don't get it. Cheers!
Excellent explanation of the wine. Congrats Tony!
Thx.. Cheers!
Looking forward to this video
renato: I did an entire series going through every wine in the classification system. Please search through my playlist. Cheers!
Schmidt ......
sorry don't quite understand?
Interesting video. Ive never had this wine, but have found that these big bombastic sines actually don't do so well with age. Out of balance in youth usually translates to out of balance with age.
noahcap: I would try again in 5-8 years. All I know is this is one of the heaviest wines I have had ina long time. It is a guessing game as to the future but I think it has some good depth of flavors and body underneath the tannins. Cheers!
I don’t know what they are doing to the vines in Lazio, but I had the 2017 San Giovenale Habemus Etichetta Bianca and it was the most viscous wine I’ve ever had. It also had 20 months of new French oak. Very bombastic winemaking.
@@Pseudopimelodidae 😀😀
First!
😀😀
Hello! Just picked up a few bottles of the 2019 vintage, apparently an excellent vintage and the best since 2016. Wine Spectator gave it a 95pts & scores have been around that point mark from everybody. Have you been able to try it? Would like to get your input on it and maybe compare it to the 2018. Cheers!🍷
wineguy: no I haven't tried it but I am sure quality is just as good as 2018. This wine is now next level good and needs a bit of time to get to its potential although very drinkable early. Cheers!
Does this one need to be aging?
john: no I think you can drink now with a bit of aeration. It will get better with aging but still drinkable now. Cheers!
@@TrophyWineHunter I bought the 2020 one and plan to open in Chinese new year. I realize the image of skull stuff,plan to wait for after chinese year. Do you think I need to wait a bit?
@@johnlu9368 I think you can wait quite a few years but it is drinkable now...probably not the best wine to open on CNY. Cheers!
I’ve got two bottles this Christmas in BC but I didn’t get the can 😢
mike: I find it is hit and miss..they have them in some stores and not others and sometimes, at random times. Cheers!
Thank you, sir!
😀😀
I just got a bottle of this vintage, really excited to try it!
rnjbond: same vintage? If so, you won't be disappointed. Cheers!
Happy New Year- looking forward to your videos in 2025!
Cheers!
I totally agree with you: one bottle of wine per time. The whole experience that a wine can provide to us.
Cheers!
Do you recommond Bottle Breathing or Decanting, was the three-hour breathing in your video done in a decanter?
Alex: in this situation, where I knew I was going to drink over 2 days, I did not decant. I just served out of bottle and drank it for about 3 hours...then vacuumed all the air out and put in the fridge overnight, then took it out again about 2 hours before doing my review to get it back to room temperature. In a normal drinking situation, I would give it 2-3 hours in a decanter before drinking. Cheers!
@@TrophyWineHunter Thank you, really appreciate you sharing process!
@@Alex-zr7iq Cheers!
Liked hearing your thoughts. My cellar is near full at about 350 bottles. I drink and share about 80/year. About 25% of what I have is very old, some back to 1970s. What drives my collecting is that I enjoy the history of wineries and the regions. The very old bottles are museum pieces, not something I wish to drink. We open one occasionally only for curiosity but it’s still fun to do and links me (and the more recent vintages) to the past. Am lucky we have South Australian wineries a days drive, and closer to home we have the smaller Grampians region that has some very old vines and long history. I don’t have an exit strategy but our adult children do enjoy wine and take an interest in the cellar.
pwlw: if you can drink down 80 a year without adding too much (netting out 20-30 a year), then you have about 10 years of wines left so not too bad. Cheers!
Happy new year, Trophy!
Pete: same to you and your family. Cheers!
Thanks a lot for this very informative video! My personal conclusion is that one shouldn't touch Les Carmes Haut-Brion before its 10th birthday - otherwise, it's a bit difficult to taste already!
megatrendy: I would agree...it is a really rolling along on all cylinders these days. Cheers!
Happy New Year Trophy. Watching this video whilst sipping on Penfolds Bin 28. I consider your channel a ‘cellar of knowledge’ for relatively new wine enthusiasts such as myself, keep up the great content.
james: thanks so much for your kind words. I love Bin 28 as it has great quality to value ratio. I am often surprised people who are relatively new to wines find my channel useful as I think my info is a bit more in depth and almost requires some previous knowledge of the wine. But I am hopeful that I encourage people to drink more Trophy wines even if they are quite a splurge. Cheers!
Happy new year trophy! Just wanted to say I thoroughly enjoy your channel since I started getting into wines about just over a year ago. For me it’s been one of the best if not the best channel for wine. Cheers!!
andy: thank you so much for your kind comment. Really means a lot to me. I am a fan of many other wine UA-camrs but I hope I bring something a bit different than the others. I am not as technically sound but I think I bring a unique perspective, at least with trophy wines, as I think I have more practical experience that most other youtubers. Cheers!
Happy Solar New Year, and soon-to-be Happy Lunar New Year!!
@@mickeylee2624 same to you and your family. Cheers!
Just stopping in to say I enjoy your channel and keep up the good work!
rnjbond: thank you...appreciate it. As an amateur UA-camr, these comments mean a lot more to me than you think. It means someone is watching and enjoying. So just know that because you took the time to make this comment, you made my day. Cheers!
Just got a bottle of this so will try soon I also got a Leclerc Briant Abyss have you tried any sea aged Champagne?
boo: no I have tried sea aged champagne. Cheers!
I need to taste a Krug one day…🥂
@@grigorhaig yes!
Lmao I thought your name was Trophy WIFE Hunter 😅
birthday skeleton: That would be another type of channel. Looking at me, I think I better stick to wine. If that was the channel, it wouldn't have much interesting content. Cheers!
Happy New Year Trophy 🎉
dimitris: Happy New Year and best wishes for 2025! Cheers!
Happy New Year!
Peter: Happy New Year and best wishes for 2025. Cheers!
Happy new year sir
@@barnibizer Happy New Year to you as well!
A very happy new year
@@Lord.Smith.the.first. Happy New Year to you and your family!
2025 will be a great year
rasmakonnen8491: I agree! Best wishes for a healthy & prosperous 2025! Cheers!