2000 Château Magdelaine- France, Bordeaux, Libournais, St. Émilion Grand Cru (3/26/2021)
A most elegant classically-styled Bordeaux, particularly in its weight and mouthfeel. Sandalwood, graphite, hint of mint, and red fruits that were a bit shy, making me wonder if this is either in an awkward start to a secondary phase, or past secondary entering a longer tertiary phase. That’s the only thing lacking, at the moment, from this wonderful wine. It really shines in its silkiness, so smooth yet light on the palate, perfectly enmeshed with a fine tannic structure - a thin silky robe of a mouthfeel, which makes me wonder yet again if it is pre or post secondary phase. Color is gorgeous, still a vibrant red, slight bricking on the edges.
Against my better judgment, I saved 1/3 of the bottle for this evening (stored without any gas, in the refrigerator), so I can perhaps figure out in what phase this wine currently resides, you know…for science!
A gorgeous wine…now I know why so many have been pushing me toward Chateau Magdelaine, knowing what I appreciate in Bordeaux, as this is spot on in my Bordeaux wheelhouse. I will be waiting decades to open my others in the cellar, as they are much younger.
I’ll continue my research tonight, as I want to see if I can coax the fruit out a bit more, as now I’m leaning (based on WB notes I’ve been reading) toward this being EARLY secondary, where the fruit is just starting to emerge from slumber, rather than the reverse.
This particular bottle was gifted to me by a very handsome attorney in Florida - what a coincidence! I decided it was the perfect time to try Chateau Magdelaine, which I’ve LONG been wanting to try, as last night was my birthday dinner with the family (and my actual 50th birthday).
If only I had been gifted a '71 Magdelaine instead, wtf! I need better friends!
Great note, Todd, thanks - and happy birthday! I got some recently following a recommendation from that same Florida cyclist and was wondering whether to open one - I’ll wait a bit longer.
Not sure what you else you have in the cellar younger than 2000, but some are surprisingly open and delicious. That said, the decent vintages really do continue to get better and better with age.
