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2005 Chateau Magdelaine Saint-Emilion
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Expert Reviews

94(+?) Points | Stephen Tanzer's IWC - March 2012

(a blend of 95% merlot and 5% cabernet franc; 3.53 pH; IPT 65; 13.8% alcohol):  Bright ruby.  Sexy, compelling nose of blackcurrant, violet, white pepper and minerals is an absolute knockout.  Then very refined on the palate, with a delicate spiciness to the blackcurrant, red plum and mineral flavors, but with noteworthy fleshiness and ripeness lifted by harmonious acidity.  This is a very great and impeccably balanced Magdelaine in the making.  Finishes long and silky, with a persistent strawberry note.  Jean-Claude Berrouet considers this to be a classic Magdelaine:  very well balanced and delicious.  I think this is an excellent example of just how easy it is to misjudge Magdelaine on release and how well it develops in bottle in strong vintages.

92 Points | Wine Spectator
93+ Points | Robert Parker's The Wine Advocate

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Best of the Bordeaux trip
by Baumgarten12539181
Tasted from the barrel same day as barrel tastings from Petrus, Angelus, and Troplong Mondot. Thought this was clearly better than all others. In fact, better than any other Bordeaux tasted at the Union de Grand Cru tasting the following day (May 6,2006) or any other Chateaux visited. Maybe it was just the particular barrel, but this could truly be a classic. I just took delivery of 5 cases from futures, so I put my money where my mouth was.


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About Bordeaux

Bordeaux is the planet's largest source of fine wine, the model for Cabernet Sauvignon- and Merlot-based wines around the globe. Bordeaux wines are considered by many wine connoisseurs to be the world's greatest reds.

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Merlot enjoyed a surge in popularity in the 1990s as consumers suddenly discovered that they could enjoy aromas and flavors similar to those of Cabernet in a fleshier, softer wine with smoother tannins. A wave of Merlot plantings followed, frequently in soils and microclimates completely inappropriate for this variety, and the market was soon...
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