The Margaux appellation of France's legendary Bordeaux wine region is one of the world's most famous and highly respected viticultural areas. For centuries, Margaux has been deeply associated with extremely fine wines of the highest quality, made using traditional and time-honored techniques in order to extract the very best, most refined and elegant flavors and aromas from the Bordeaux varietal grapes which grow there. Margaux wines are almost always blended, using two or three key Bordeaux grapes, commonly Cabernet Sauvignon, Merlot and Cabernet Franc (amongst others). The blending techniques and quantities have been passed down through the generations in the ancestral chateaus which make up the region, and quality and prestige has never been allowed to falter, making Margaux one of the undisputed jewels in France's already glittering crown.

Red Bordeaux: There are few regions in the world with stricter regulations in regards to wine production and grape varietals than those found in
Bordeaux, France. Here, in the home of the world's finest wines, the type and quality of grapes used is of utmost importance, and the legendary
wineries which work on the banks of the Gironde river have mastered the careful art of juice blending to find the perfect balance for their produce. Whilst there are six 'official' Bordeaux grapes, the two key varietals for
almost every fine Bordeaux wine are Cabernet Sauvignon and Merlot, and with good reason. Whilst Cabernet Sauvignon grapes are renowned for their acidity and astringency, strong fruit and spice flavors and full body, Merlot grapes are notably rounded, soft, fleshy and lighter on tannin.
The combination of these two varietals, along with a small percentage of (commonly) Petit Verdot or Cabernet Franc, is the perfect balancing act“ the two grape varietals cancel out each others weaker points, and
accentuate all that is good about the other.

For three generations the Sorge family has tended vineyards on the left bank, in the Haut-Medoc under Château Valentin, as well as Château Deyrem-Valentin and Château Soussans in Margaux. The family acquired the Deyrem-Valentin estate at an auction in 1928, securing some of the oldest vines of Cabernet Sauvignon in Margaux. Now all three wines are made at the Deyrem estate (Soussans is adjacent and Valentin north in the Haut-Medoc). Christelle Sorge is leading the estate: farming organically, sorting in the vineyard as well as the cellar and carrying-out fermentations in cement followed by a conservative amount of new oak, which never exceeds 33%. The wines are polished yet retain their rawness, a pure core of what it means to be "Margaux." For Christelle, who took over from her father Jean in 2002 and was born at Deyrem-Valentin, it is not only her work, it is her home. Christelle does not like sledgehammer Bordeaux and her passion is to make wines that translate Margaux. It’s so overplayed, but it’s so true…“balance and restraint,” those are her immediate words when speaking about her wines.

it is in a great stage for drinking now and will clearly continue to age gracefully for many years to come, well beyond its 10 year mark. It is a blend of 80% Merlot and 20% Cabernet Sauvignon that was aged in 50% new oak barrels and 50% one year old oak barrels, in a mix of French and American, for 24 months. It was aged an additional year in bottle before release. The color is a deep, dark opaque red without any browning at the edge which signals a depth of young, vibrant fruit. The nose offers a complexity of aromas ranging from ripe black plum and cherry to black and red licorice, Nyon olives from Provence (the black, crinkly slightly bitter variety), fresh herbs like thyme and tarragon, just dried rose petals, pepper, baking spices, cedar, pencil lead and a pretty accent of dusty Bordeaux earth. The medium-to-full bodied palate continues with all those juicy, saturated and succulent flavors which are balanced with fine acidity and a silky clean texture. The finish is appropriately dry with somewhat sweet and semi-soft tannins that underline the wine's admirable structure.

Characterised by a rich and powerful red fruit nose with notes of vanilla and toast, this elegant oak-matured ruby red wine delights the palate with its overtones of liquorice, delicate spice and red fruit, while its tannic content provides a long and firm finish. The red wine of Chateau Deyrem Valentin is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. The wine is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

This is good-quality. Fresh acidity gives a strong lift on the finish, all backed up by fruit, spice and tannins. Will age well and has a ton of complexity and nuance from a reliable name. A yield of 50hl/ha, 50% new oak for 15 months. 93 points, Jane Anson, Decanter (Dec 2020)