Marojallia Margaux 2015

$59.99
$53.99

SKU 04312

750ml

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88
Dating back to 1998, Marojallia is one of the newer estates in the Médoc, owned by Philippe Porcheron who purchased the vineyard from Roger Rex.  At the time of the sale, the vineyard was under a leasing agreement to another grower. Before that, the vineyard was previously owned by the Ginestet family. However, the name of the property is well rooted in the history of the Bordeaux region. It is a known fact that Bordeaux wine and the Bordeaux region was favored by the ancient Romans. There are numerous remains of their efforts scattered over the right and left bank. In fact, the ancient Roman’s coined a word for what we now call the region of Margaux, Marojallia. The famed Roman poet Ausonius is credited for having came up with the word.

Marojallia is one of the few 'microcuvee’s' Bordeaux wine producers in the left bank. Marojallia was the first, small, boutique property in the Medoc. The chateau is situated in Margaux, not far from the village of Margaux. Philippe Porcheron produced the debut vintage of Marojallia in 1999. This was with the help of Jean-Luc Thunevin and Murielle Andraud from Valandraud in Saint Emilion. Murielle Andraud worked with the estate on their 1999 and 2000 vintages. After that date, Michel Rolland was retained as consultant oenologist. 
At the time of the debut release, the property was only 2.5 hectares of vines, most of which were located in Arsac. Since then, Philippe Porcheron has been able to purchase an addition 1.5 hectares of vines. Because the vineyard was under a least agreement prior to the purchase by Porcheron, the new owner had to create a new cellar and wine making facility at the estate.
Due to the unconventional wine making views of Marojallia, (unconventional for the Medoc is a much more accurate statement), the new owner was initially greeted with doubt from some of his neighbors.
However, the quality of Marojallia is there. All anyone needs to do is taste the wine.  But because the production of this Left Bank Bordeaux wine is small and prices are high, it is often difficult to find. In a recent tasting in of all the top 2000 wines in 2010, the wine showed well and had ample stuffing to continue to age and evolve.
Marojallia added a hotel, restaurant and conference facilities to their Margaux property. They have good neighbors. The hotel and chateau are located just across the street from Durfort Vivens, which also places them close to Chateau Margaux and Chateau Rauzan Segla.
Marojallia Vineyards, Terroir, Grapes, Winemaking
The 4 hectare Marojallia vineyard is planted to 70% Cabernet Sauvignon and 30% Merlot. This is a big change in the vineyard over the years with a large increase in the amount of Cabernet Sauvignon planted here. The vines are on average, 25 years of age. The vineyard is planted to a vine density of 10,000 vines per hectare. Yields are often tiny at 25 hectoliters per hectare.
To produce the wine of Marojallia, vinification takes place in temperature controlled, stainless steel vats. Malolactic fermentation takes place in barrel. The wine of Chateau Marojallia is then aged in 100% new, French oak barrels for between 18 to 24 months before bottling. On average, 1,250 cases of Marojallia are produced per year. There is a second wine, Clos Margalaine
Read more at:https://www.thewinecellarinsider.com/bordeaux-wine-producer-profiles/bordeaux/margaux/marojallia/
Category Red Wine
Varietals
Country France
Region Bordeaux
Appellation Margaux
Brand Marojallia
  • ws93

Wine SpectatorLush and warm, with captivating blackberry, boysenberry and raspberry compote flavors gliding over a polished structure. Bright violet and lilac notes flash through the finish, which is scored with anise and toasted apple wood details. A beautiful display of fruit. Best from 2020 through 2030. 1,250 cases made.

James Molesworth, March 31, 2018
  • wa88

Wine AdvocateA blend of 70% Cabernet Sauvignon and 30% Merlot aged in 100% new French oak barrels, the 2015 Marojallia has an earthy, meaty, gamey nose with a core of baked cherries and mulberries and a waft of dusty earth. The palate is firm, chewy, a little lean and astringent with an herbal lift.

Lisa Perrotti-Brown, February 21, 2018

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