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Best Online Greek Wine shop
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Rouge 2020 - Chateau Marjosse
€21.90
€19.10
QTY
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A Bordeaux blend crafted by the legendary Pierre Lurton, with 90 points from Robert Parker and James Suckling, and 91 points from Decanter!

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Why do we love it?

Château Marjosse Rouge 2020, from Château Marjosse, is a super honest and well-made Bordeaux from the master of the craft, Pierre Lurton – the “wizard” behind the iconic Château Cheval Blanc and Château d’Yquem. And when we say well-made, we mean it: 90 points from James Suckling and Robert Parker, 91 from Decanter, and a whopping 94 from The Wine Independent! But don’t worry – this time you won’t need to break the bank. Its price is so reasonable, you could easily grab a case for your Sunday lunch.

Château Marjosse is part of one of Bordeaux’s most historic wineries, with a winemaking tradition dating back to the 19th century. Pierre Lurton, on the other hand, is a legendary figure in Bordeaux, known for managing two of the world’s most prestigious châteaux – Cheval Blanc and d’Yquem. His connection to Château Marjosse began on a personal note in 1990, when he inherited some vineyards in Entre-deux-Mers. He later purchased the historic Château Marjosse estate and, by 2013, had acquired the entire property. Knowing exactly what needed to be done, he transformed it into a next-generation winery, applying winemaking techniques usually reserved for Grand Cru wines. Each vineyard plot is vinified separately, resulting in wines of exceptional quality that truly express their unique micro-terroirs.

The vinification of Château Marjosse Rouge 2020 is carried out with meticulous attention to detail. The grapes – 85% Merlot, 5% Cabernet Sauvignon, 2% Malbec, and 8% Cabernet Franc – are hand-harvested, and fermentation takes place at low temperatures in stainless steel tanks. The wine is then aged in French oak barrels, giving it that velvety texture and added spicy complexity that Bordeaux wines are known for.

Bursting with aromas of berries, blueberry, plum, and liquorice, Château Marjosse Rouge 2020 has a unique harmony that you’ll want to enjoy again and again.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

On the nose, it offers rich aromas of wild blackberries, plum, blueberry, and cassis, accompanied by notes of liquorice, green pepper, tobacco, cedar, vanilla, eucalyptus, and cocoa.

On the palate, it’s medium-bodied with refreshing acidity and smooth, velvety tannins. Juicy, ripe black and red fruits, liquorice, cocoa, coffee, and eucalyptus come together in a stunning ensemble that fills the mouth with every sip.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13,5%
Origin Bordeaux, France
Variety Merlot, Cabernet Sauvignon, Malbec, Cabernet Franc
Aromas wild blackberries, plum, blueberry, cassis, liquorice, green pepper, tobacco, cedar, vanilla, eucalyptus, cocoa
Bottle Size 750ml
Barrique 50% for 12 months
Serving temperature 14-15 °C
Aging 5 years
Closure Cork
Organic Yes

ROUGE 2020 - CHATEAU MARJOSSE

PAIR IT

Perfect with ribeye steak, lamb burgers with caramelised onions and Brie, or slow-cooked beef short ribs.

Pork chops with tomato jam and crispy leek

  • 1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
  • 1 fresh onion, sliced
  • 3 cloves of garlic, finely chopped
  • 4 ripe tomatoes finely chopped
  • 2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
  • 4 pork chops (about 2 cm thick)
  • salt and freshly ground pepper
  • 1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.

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