# Château Desmirail (1928)

- **Producer:** Château Desmirail
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €376
- **When to drink:** Passed
- **Aromas & flavours:** dried fruit, cooked fruit, leather, earth, mushroom, tobacco, wet leaves, forest floor

## About this wine

Château Desmirail 1928 is a distinguished red wine from the Margaux appellation in Bordeaux, France. Classified as a Third Growth in the 1855 Classification, the estate has a rich history dating back to the 18th century. The 1928 vintage is renowned as a spectacular and legendary year in Bordeaux, characterized by exceptional ripeness and concentration due to a hot summer, resulting in powerful, age-worthy wines. The estate was reconstituted in 1980 by Lucien Lurton and is now managed by the Lurton family, who uphold its historical legacy while embracing modern winemaking and sustainable practices. The wine is a testament to the elegance and aging potential associated with its Margaux origins and the exceptional quality of the 1928 vintage.

## Interesting facts

- The 1928 vintage is described as legendary, with exceptional ripeness and concentration.
- Château Desmirail was classified as a Third Growth in the pivotal 1855 Bordeaux Classification.
- The estate was reconstituted in 1980 by Lucien Lurton, revitalizing its historic vineyards.
- The Lurton family, current owners, are committed to sustainable viticulture.

## Food pairing

The high tannins and structure of this classic Bordeaux are well-suited to complement the richness of proteins like lamb, beef, and duck. The wine's complexity can stand up to robust flavors and savory preparations, while its potential for subtle tertiary notes can harmonize with earthy ingredients like mushrooms and herbs.

## Wine making process

The winemaking process for Château Desmirail 1928 followed traditional Bordeaux methods of its time. Grapes were likely fermented in large vats, with maceration carefully managed to extract color and tannins, laying the foundation for the wine's structure. Following fermentation, the wine would have undergone aging in oak barrels, a standard practice to develop complexity and refine its profile. The harvest in late September 1928, under favorable weather conditions, was critical for achieving the exceptional ripeness and concentration that define this vintage. While historical winemaking details are scarce, the resulting wine reflects a commitment to producing a classic, age-worthy Margaux.