Margaux Borie-Manoux 1972
Produced by the Bordeaux-based négociant Borie-Manoux, this 1972 Margaux is classified as a Grand Vin under the Appellation Margaux Contrôlée.
Located by the Atlantic Ocean, Bordeaux is the world's most famous wine region, with a history of exporting wine dating back to the Middle Ages. The legendary 1855 classification continues to rank the leading châteaux of the area. Margaux itself is situated in the southern part of the Médoc and stands as one of Bordeaux's most renowned communal appellations, widely recognized for its historical significance and the famous Château Margaux. On the left bank of the Gironde estuary, where Margaux is located, the gravel soils provide an ideal foundation for viticulture. The 1972 vintage in this region was characterized by weak and rainy weather conditions.
This red wine is a classic blend consisting of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. Cabernet Sauvignon, one of the world's most recognized blue grapes for structured red wines, is typically grown in regions like Bordeaux, California, Washington, and Tuscany. It is complemented by Merlot and Cabernet Franc, both classic blue grapes frequently cultivated in Bordeaux as well as in California and other prominent global wine regions. Finally, Petit Verdot, a powerful blue grape often utilized to add color and structure to a blend, completes the composition.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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