53% Cabernet Sauvignon, 24% Merlot, 23% Petit Verdot

Food pairings: Rare roast beef, roast leg of lamb or grilled marinated lamb.

Winemaking: The grapes are picked and sorted by hand, then vinified in concrete vats. The wine ages for 12 months, half in French oak barrels (30% new) and half in terracotta amphorae, a practice the estate began with the 2019 vintage that brings silky, creamy tannins.

Vineyards and terroir: The vineyard is a single block on a gravel rise in Cantenac, set apart from the village and surrounded by forest, meadows and a stream. Garonne gravels and pebbles in a sandy matrix sit over Tertiary limestone. The grand vin comes from vines between 15 and 50 years old, and the whole vineyard has been farmed biodynamically since the early 2000s.

Family: The estate takes its name from the 12th-century knight Bertrand d'Angludet and appears on the Cassini map of 1758. Divided among heirs in 1791, it was not included in the 1855 classification. Peter and Diana Sichel bought it in 1961, and their son Benjamin Sichel has run it since 1989. Their children and grandchildren still live on the property.

In the pictures: The church of Saint-Didier in Cantenac, the Margaux village where Angludet lies (photo: Renhour48, 2024, CC0). Wikimedia Commons has no freely licensed photo of Château Angludet itself.