Chateau du Grand Soussans, Margaux, 2021

Right. Listen up.

I'm going to copy and paste what the winemaker does to end up with his wine.

And while you read it, I want you to ponder how bloody hard it is to make wine, and how many thousands of decisions have to be made, at the right time, to end up with a good result.

Then, look at the price and tell me this isn't a steal.

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At Chateau Soussans leaf stripping and removal of secondary shoots is carried out at the start of the growing season. Cluster thinning for increased exposure of the grapes to promote ripening is also carried out. The average age of the vines is fifteen years and they are planted to a density of 10000 plants per hectare. Harvesting is done by hand and the wine making here is traditional, cold maceration and over-pumping with aeration, fermentation temperature 28-30°C. Maceration lasts approximately twenty days and malolactic fermentation takes place partially in new casks with racking from cask to cask. Fining is done with egg whites and the wines spend twelve months in French oak casks prior to bottling.

Benchmarked to the last Winesearcher vintage with price info (2019).