MAGNUM INITIAL DE DESMIRAIL 2EME VIN 2016
Ref : 485076
i.e. 39 € / liter
- Keeping level 2024
- Service temperature 18°
Our food and wine pairings
- Red meats
- Soft cheese
Our oenologists' opinion
Dark garnet colour, open and typical nose with hints of blackcurrant syrup, then liquorice, notes of mocha, good balance with a fairly round and full attack, finesse, character with spicy and mocha notes, hints of white truffle, toasted hints, tannins that are already fairly round and soft, good, clean length. Nice 2nd wine.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
A fine alternative to the prestigious Grands Crus of Bordeaux, the second wines promise to be great in years of great vintages. Produced from the youngest plots of the great Bordeaux châteaux, they evolve on the same terroirs and benefit from a unique know-how in viticulture and vinification.
Domain and appellation
Located in the commune of Cantenac, Château Desmirail benefits from the richness of the Margaux appellation terroir. This 3rd Grand Cru Classé thrives on its ancestral terroir and know-how combined with modern winemaking techniques.
Terroir: Situated between the Atlantic Ocean and the Gironde estuary, Château Desmirail benefits from the microclimate and gravelly soils of the Margaux appellation. Partly made from the young vines of the vineyard, Initial de Desmirail is the Second Wine of the château.
Viticulture: The practice of sustainable agriculture allows the development and preservation of this prestigious terroir. Harvesting is done by hand.
Vinification: In the cellar, the vinification is carried out on a parcel-by-parcel basis. Fermentation in temperature-controlled vats and oak vats precedes maturation in oak barrels, 30% of which are renewed each year. The blending is very selective.