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Marquis De Terme 2019

75cl / 13% Vol
Marquis De Terme 2019

Undoubtedly one of the great vintages from Chateau Marquis de Terme winning numerous accolades such as 94/100 by both Vinious and James Suckling. Aged for 16 to 18 months in French oak barrels. 50% new oak and made from a blend of Cabernet Sauvignon (60%), Merlot (33%), Petit Verdot (7%). Complex, dense, and expressive with notes of blackcurrant, blackberry, and a hint of pepper. Delicious and creamy attack accompanied by notes of blackcurrant, cocoa and a hint of clove to add spice. The tannins are dense, powerful and enveloping. This happy balance gives the wine a very silky, delicate side, with great freshness. 

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Marquis De Terme 2019
Marquis De Terme 2019
€43.00
Ex Tax: €34.96

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We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Taste Complex, dense and expressive bouquet, with notes of blackcurrant, blackberry and a hint of pepper. Delicious and creamy attack accompanied by notes of blackcurrant, cocoa and a hint of clove to add spice. The tannins are dense, powerful and enveloping.
Fact Sheet
Fluid 75cl
Grape Variety Cabernet sauvignon (60%), merlot (33%), petit verdot (7%).
Maturation Aged for 16 to 18 months in French oak barrels. 50% new oak.
Alcohol % 13%
Country France
Region/AOC Margaux
Producer Chateau Marquis de Terme
Awards and/or Press Quotes
Awards and/or Press Quotes Vinous: 94 Points James Suckling: 94 Points Wine Spectator: 91 Points Wine Advocate: 90 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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