After 18 months of ageing in vats, Château Magondeau has a nice

After 18 months of ageing in vats, Château Magondeau has a nice deep, dark purple colour. Its nose
shows fine soft fruit aromas, backed by slightly spicy hints. It is a fruit-driven, vivacious and fleshy
wine, very expressive on the palate.
Product Name: Château MAGONDEAU
Protected Denomination of Origin: Fronsac A.O.C.
Production: about 40 000 bottles per year.
Soil: Slopes and plateaus with clay and limestone soil on a clary sub-soil.
Vine varieties: 100% Merlot
Pruning: Guyot.
Average age: 40 years.
Density of plantation: 5 000 vine stocks per hectare.
Yield and maturity control: thinning out of the leaves and “green harvest”.
Harvest: mechanical and manual harvest, total destemming and sorting of grapes.
Vatting time: at least 21 days.
Temperature of fermentation: 28 to 33°C automatically thermo regulated.
Type of vats: Stainless steel or cement epoxy-lined vats.
Fining: with whites of eggs.
Ageing: in cement epoxy-lined vats during 16 to 18 months.
Wine Tasting: Nice deep purple colour. A nose of fresh berry fruit. Franc, robust, colored and fleshy
wine, with red fruits aromas, lightly spicy taste and a tannic structure coming from the clay soils.
Harmony: Remarkably adaptable to the local cuisine: Carpaccio with porcini mushrooms, stew,
poultry or game (wild boar, pheasant, quail, and thrushes). The young wines are recommended on
powerful dishes, stews and spicy. The oldest wines can be drunk with fish, grilled meats, poultry and
mild cheeses. It allows a multitude of weddings taste with fish: baked fish (turbot, bream), or with
sauce (monkfish, skate, and lamprey). The fish must ideally be cooked with the wine you serve. Poultry
with its rich and fatty meat are accompanied by the most advanced and flexible vintages. Prefer young
wines with grilled red meats (steak grilled in vine shoots) or roast and game birds (pheasant, partridge),
and mature wine for red meats in sauce and game animals (wild boar, deer ...). Cheeses that pair well
with our Fronsac wines are Coulommiers or Brie de Meaux. Château Magondeau goes perfectly with
desserts containing red or black fruit tart with raspberries, strawberries, stewed red fruits...
2012: Silver medal Concours Général Agricole 2014
2011: « très bon » VINO Magazine, Guide Hachette 2015
Jacques Dupont Le Point « Bordeaux millésime 2011 » 14/20
2010: Silver medal Berliner Wein Trophy 2012
Bronze medal Decanter World Wine Awards
2009:  Weinwirtschaft
2008: Gold medal Concours des Vins d’Aquitaine 2010
2007: Silver medal Concours Général Agricole 2009
2006: Silver medal Concours Général Agricole 2008
2005: Bronze medal Concours Général Agricole 2007,
Jacques Dupont Le Point « Bordeaux millésime 2005 » 14,5/20
2003: Bronze medal Challenge International des Vins Blaye 2005
Jacques Dupont Le Point « Bordeaux millésime 2003 » 14/20
2002: « très bon » VINO Magazine
2000: Bronze medal Challenge International des Vins Blaye 2002
S.C.E.V. Vignobles GOUJON & Fils, 1 Le Port – 33141 SAILLANS – France – Tel +33 557 843 202 – Fax +33 557 843 951 – [email protected] – www.chateaumagondeau.com
S.C.E.V. Vignobles GOUJON & Fils, 1 Le Port – 33141 SAILLANS – France – Tel +33 557 843 202 – Fax +33 557 843 951 – [email protected] –
www.chateaumagondeau.com