1982 Magdelaine, St-Emilion

SKU #950195 96 points Wine Spectator

 This has always been a gorgeous, sexy wine. Dark ruby-colored, with a slight garnet rim. Full-bodied, with loads of sweet fruit flavors and a lovely, long aftertaste of fresh fruit, floral, earth character. (JS)  (11/1998)

95 points John Gilman

 Back when I wrote the first piece on Château Magdelaine, I included a note on the very first bottle of the 1982 which I had crossed paths with from the estate. To put this in context, the 1982 vintage was the first great vintage of Bordeaux to come along in my career in the wine trade, and I probably have more notes over the years on the 1982s than on any other vintage of claret, but I had never tasted the ’82 Magdelaine prior to a tasting organized to fill in some of the gaps for the article. Subsequently, I have drunk several bottles of the 1982 and this is a superb vintage of Magdelaine that is very, very close in quality to the 1985. That said, the 1982 Magdelaine offers up a beautiful nose of red and black cherries, plums, cigar wrapper, chocolate, a classic signature of limestone soil, a gentle touch of nutskin and a discreet base of vanillin oak. On the palate the wine is pure, full-bodied, bright and complex, with a great core of plummy fruit, melting tannins, impressive acidity for an ’82 that adds brightness and vibrancy on the very long finish. As I observed back in 2007, the ’82 Magdelaine is a suave and sophisticated example of the vintage that reminds me a bit of the 1982 Figeac at age fifteen, when I could not keep my hands off of that wine and drank up my case over the course of less than two years! I am doing much better with my remaining bottles of ’82 Magdelaine. Drink between 2015-2050.  (4/2015)

91 points Robert Parker's Wine Advocate

 Tasted at Pebbles/Zachy’s 1982 dinner in Hong Kong. The Magdelaine 1982 has a light, quite savoury bouquet with touches of cooked meat in a Tuscan delicatessen. It is nicely defined although it does not have the precocity of the Latour-a-Pomerol 1982 tasted alongside. The palate is better: quite fleshy and pretty on the entry. This Saint Emilion has a keen thread of acidity, vibrant fresh fruit with redcurrant and cranberry. It is very lithe and full of tension with a long finish. This is a very fine Saint Emilion let down slightly by the fading aromatics…but even they begin to muster more intent with aeration. Tasted November 2012. (NM)  (1/2013)

91 points Vinous

 (90% merlot and 10% cabernet franc; 3.33 pH; 12.8 % alcohol): Dark brick-red, fairly evolved in color. The sexy nose offers delicate aromas of red berries, spicecake, licorice and leather lifted by a floral topnote. Then fruitier on the palate, with a silky-sweet, dense, sappy texture, lovely definition, and an intriguing earthy complexity to the red cherry, graphite and marzipan flavors. Finishes with late, building tannins and harmonious acidity. I'd drink this up now for maximum enjoyment, as it may start to fade in another three or four years. Though this is a perfectly fine wine, it lags behind other very successful Saint-Emilions of the same vintage. This was a great, hot year, when even the petit verdot managed to ripen on the Left Bank (a common occurrence in these greenhouse-effect times, but a rarity back then), with one weekend of rain on September 25 and 26. (ID)  (3/2012)

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


Specific Appellation:

Saint Emilion

Alcohol Content (%): 12.8