More great promises for this 13th edition of MARGAUX FLAVORS labeled “Year of gastronomy” and “Remarkable site of taste”. Margaux Saveurs combines the 4 Villages of the Margaux Appellation: Soussans, Margaux-Cantenac, Labarde and Arsac, in a cultural, wine tourism and gastronomic vocation. Margaux Saveurs invites you to discover tasting in a fun, educational and attractive way with various activities.
The Margaux appellation
Margaux which is one of the most prestigious appellations of our vineyard with 21 classified growths. Appellation d’origine contrôlée since 1954, Margaux extends over almost 1500 hectares, which makes it the largest of the 6 communal appellations of the Médoc in addition to being the one with the largest number of Grand Crus Classés in 1855 (21). Margaux overlooks the Garonne and benefits from a very particular terroir which notably includes 6 levels of gravel, another characteristic which makes it unique in the Médoc. Margaux red wine also draws its typicality from soils made up of gravel and pebbles in a clay-sandy setting. At the origin of Margaux red wine are mainly Cabernet Sauvignon and Merlot. Flagship grape variety of the left bank of Bordeaux, Cabernet Sauvignon gives structure, power and beautiful aromas of black fruits. Margaux is the Médoc appellation that contains the largest quantity of Merlot, the identity grape variety of the Charming Right Bank. Margaux red wine may also contain small quantities of Cabernet Franc and Petit Verdot. Generous, elegant, complex, powerful and very aromatic, Margaux wines have a very high aging capacity.
The guests
Edouard MiailhePresident of the Wine Syndicate of Margaux wines and owner of Chateau Siran
Vincent CalanvilleDirector of the chocolate factory Miss de Margaux and operational volunteer member of the association
Julie Roblet President of the association Margaux flavors
Romain Bertrand of Gironde Tourism and member of the editorial staff of PULP Magazine the wine tourism magazine
Florence Maffrand of theCity of Wine for the highlights of the program for next week
– Margaux Flavors
– Julie Roblet