Médoc

Wines from the Médoc are some of the world’s most highly regarded and sought-after red wines. They are made in the prestigious Medoc region on the left bank of the Gironde Estuary in Bordeaux, France.

The wines of Médoc are primarily made from Cabernet Sauvignon, which thrives in the region’s gravelly soil. The red blend typically includes Merlot, Cabernet Franc and Petit Verdot, too. These wines are known for their deep colour and rich, full-bodied profile. They often have flavours of dark fruits such as blackcurrant and blackberry with notes of cedar, tobacco, and sometimes hints of mint or eucalyptus. Known for their high tannin content, Médoc wines can often age well for years and even decades.

The Médoc’s long winemaking history and traditions are reflected in the quality of its red wines, which are prized worldwide.

The beautiful Médoc wine region is located in the southwestern part of France, in the Bordeaux wine region. It lies on the left bank of the Gironde Estuary in the northern part of Bordeaux.

The region extends over 50 miles from the outskirts of Bordeaux in the south up to the Pointe de Grave, where the Gironde Estuary meets the Atlantic Ocean in the north. It is divided into two main regions – Haut-Médoc in the south and Bas-Médoc (or Médoc) in the north.

The Haut-Médoc region is home to the most renowned appellations, including Margaux, Saint-Julien, Pauillac and Saint-Estèphe. These areas are known for producing some of the world’s most prestigious and high-quality wines, primarily from Cabernet Sauvignon and Merlot grapes. You’ll find some of France’s most prestigious wine châteaux here, including Lafite Rothschild, Latour and Margaux.

The Bas-Médoc (or Médoc AOC) is known for good-quality, artisan-style wines.

The Médoc region enjoys warm summers and mild winters. The soil in the region is mainly gravelly, which makes it excellent for draining and heat retention and ideal for growing Cabernet Sauvignon. You’ll also find clay soil (mainly in areas where Merlot grapes are grown), limestone, sandy soil, and silt.

The Médoc’s history of winemaking dates back to Roman times, but the region began to gain recognition for its wines in the 17th century, when Dutch engineers drained the marshy land, revealing gravelly soils beneath that were ideal for vine growing.

During the 18th century, Médoc’s wine industry flourished. The region’s wines, including those from the esteemed estates of Lafite, Latour, and Margaux, gained fame in international markets. This growth continued into the 19th century, culminating in the 1855 Bordeaux Wine Official Classification at the request of Napoleon III for the Exposition Universelle in Paris. This classification ranked the best wines from the Bordeaux region, with many of the top-rated wines (Premier Cru) coming from Médoc.

Today, the Médoc is home to over 1,500 vineyards and is known worldwide for its exceptional terroir and the top-quality Cabernet Sauvignon-dominant wines it produces.

The Médoc region is a haven for red grape varieties. The most widely planted grape in the area is Cabernet Sauvignon, an international favourite. Cabernet Sauvignon wines from the Médoc are full-bodied, with robust tannins and dark fruit flavours. They also have savoury notes of green bell pepper, mint, and cedar.

The Médoc’s Merlot wines are softer and fruitier than Cabernet Sauvignon. Also used as a base for red blends, these wines can be velvety and plummy with a satisfying roundness.

Another variety used in Bordeaux blends from the Médoc is Cabernet Franc. This variety adds complexity and elegance and has hints of raspberry, violet and pepper. Petit Verdot and Malbec also play a small part in the Médoc’s winemaking.

Petit Verdot can add structure, depth of colour and floral aromas in a blend. Historically, Malbec was a key variety in the region but is now only grown in small quantities. It adds colour, tannic structure, and plummy fruit flavours to a red wine blend.

The Médoc region in Bordeaux is home to five First Growth estates established in the historic 1855 classification of Bordeaux wines. These estates produce some of most sought-after wines in the world.

• Château Lafite Rothschild – These wines are famous for their elegance, depth and balance. Flavours and aromas vary by vintage, but typical notes include black fruit, cedar and graphite. These wines are built to age and become more complex over time.
• Château Latour – This estate produces powerful, tannic wines. Château Latour’s wines are rich in dark fruit, earth, and spice hints, and are famous for their longevity.
• Château Margaux – Known for their elegant aromas, Château Margaux wines have delicious layers of dark cherry, blackberry, and floral notes. The structure is firm but balanced, creating an elegant wine.
• Château Mouton Rothschild – These wines are characterised by their opulent style. Flavours and aromas often include cassis, coffee and exotic spices. Mouton Rothschild wines are bold and tannic and have excellent ageing potential.
• Château Haut-Brion (located in Pessac-Léognan but classified in 1855) – These wines have complex dark fruit, smoke and spice flavours. They’re full-bodied with a unique earthy character.

Wines from the Medoc region are famous for their full-bodied, tannic structure and dark fruit flavours, and pair exceptionally well with rich, hearty dishes. Beef, lamb and game are all delicious options with a glass from Château Lafite Rothschild or Château Latour.

Try a glass with a plate of Entrecôte à la Bordelaise, a local dish of beef steak cooked in a rich red wine, shallot, and bone marrow sauce. Slow roast shoulder of lamb with potato Dauphinoise is also an excellent pairing.

Strongly flavoured cheeses, such as Roquefort or mature Cheddar, can also balance the powerful character of wines from the Medoc.

Full-bodied wines from the Médoc are best served just below room temperature – between 16-18°C. If served too warm, their higher alcohol levels can become overpowering, masking those delicious fruity and savoury notes.

Médoc wines, particularly young ones, can benefit from decanting, which exposes the wine to oxygen in the air, helping to soften the tannins and unlock the complex flavours and aromas.

A young, full-bodied Médoc wine may benefit from a couple of hours of decanting, while a more delicate, older wine might need less time.

Serve your wine in a large Bordeaux-style wine glass. These have a wide, rounded bowl to allow the wine to ‘breathe’ and a tapered shape to help funnel the aromas to your nose.