Bernard Fulloy, the cellar master at Château Magnol, aims to extract high quality tnanins and flavours in order to produce a wine typical of the appellation: robust and powerful.
After careful selection and minimal interference in the natural ripening of the grapes, alcoholic fermentation generally takes place at 30°C with one rack and return per day. The wine stays on the skins for about 3 weeks. After alcoholic fermentation, Château Magnol is aged in vat on its lees with controlled oxysgenation. The wine is then blended and put into oak barrels, where it stays for 12 months. In order to provide an elegant, well-integrated oak presence, Bernard Fulloy decided to use 350 litre French oak barrels, of which 30% are new every year. Once barrel ageing is over, the wine is fined and bottled.
When young, Château Magnol shows a brilliant rich ruby colour. On the nose it develops an elegant and fruity bouquet, favoured by the blackcurrant notes of the Cabernet Sauvignon and the redcurrant notes of the Merlot. On the palate the wine is full bodied, with soft silky tannins, and a long spicy aftertaste. Ageing brings a fine maturity where it developes toasted oak flavours.
Perfect with red meat, grilled or roasted, especially lamb, duck-breast, and all fine cheese. Serve at 16-18°C