Marsau Cotes de Francs 2016 | 94 Point Bordeaux for $20!
Using 100% Merlot from the Cotes de Francs appellation. Marsau Cotes de Francs 2016 shows good color, offering black raspberry, flowers, and fennel. While medium-bodied, forward and soft, with a lush, round, dark red fruit and minerality based finish. The best wine yet from Chateau Marsau, this should age nicely.
JS93-94 | Marsau Cotes de Francs 2016 is 100% Merlot. Chateau Marsau was once referred to as The Petrus of the Côtes de Francs” by Robert Parker. Suckling lost his cool for this wine, saying “This is a rich and dense Marsau and probably the best ever. Full body and a wonderful depth of fruit and chocolate. Love the texture and intensity.” For sure, this should make even a Napa wine lover’s pulse quicken.
Chateau Marsau is owned by the Chardonnier family, who are also the principals in the large negociant house CVGB. Through CVGB and Dourthe, they own numerous vineyards in various Bordeaux appellations. Both in the Left Bank and in the Right Bank, as well as in Pessac Leognan. They purchased Chateau Marsau in 1994.
The 12-hectare vineyard of Chateau Marsau is planted to 100% Merlot. While the terroir is clay, with limestone and sandy soils. Yet, the vineyard is well situated in the appellation. While sitting on a slope that is close to the peak of the plateau in the Cotes de Francs. Notably located just a bit northeast of the Francs village. And now, the vines are close to 30 years of age.
Pairing and Serving
Chateau Marsau Cotes de Francs 2016 benefits from at least 2-3 years of aging. Decant for up to 1 hour, helping the wine soften developing the aromatic character. Older vintages might need very little decanting, just enough to remove the sediment. Marsau offers its best drinking and should reach peak maturity between 2-8 years of age after the vintage.
So, pair Chateau Marsau with all types of classic meat dishes. Highly recommended with veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. In addition, Chateau Marsau works well when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.