Chateau Angludet Margaux (750ml)
Cabernet SauvignonMerlotPetit Verdot
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
Home to the Sichel family since 1961, Château Angludet is one of the oldest properties in the Médoc, with a history which goes back to the twelfth century. It is named after Bertrand d’Angludet, a knight and lord of the noble residence which stood on this site in 1150.
Since 1758, the vineyard of Château Angludet has retained a configuration down the centuries which is very close to the original, 93 percent of the current surface area having nurtured vines for more than 250 years – exceptional continuity for a vineyard. Surrounded as it is by Grand Cru Classé properties, Château Angludet would almost certainly have been included in the famous 1855 Classification, had the property not been broken up as part of an inheritance settlement. In an act of faith (given the property’s state of decay) and belief in Angludet’s potential, the Sichel family bought the estate in 1961. Since then, the Sichels have worked tirelessly to restore and, indeed, improve the vineyard and cellars, giving Angludet back the reputation its exceptional terroir deserves. Managed by Benjamin Sichel, the vineyard of Château Angludet covers a surface area of 32 hectares, all within the AOC Margaux winegrowing area.
On the nose, a distinguished and elegant bouquet of black fruit, spice, and toasty vanilla notes. On the palate, those aromatics are further asserted; generous, ample and elegant, displaying crunchy fruit and underpinned by superb, perfectly smooth tannins that offer remarkable length.
Made from 55% Cabernet Sauvignon, 35% Merlot, and 10% Petit Verdot, the grapes grow on very poor soil, a mixture of gravel and medium sized pebbles with some sand. Traditional vinification is carried out in cement vats; vatting lasts between 20 and 30 days and after malolactic fermentation, the wines go into barrel (1/3 renewed every year) and remains there for 12 month. Once the final blend has been established, the wine is fined with egg whites and very lightly filtered before bottling.