2015 Chateau Marsau, Cotes de Bordeaux Francs (6 x Magnum)

France Bordeaux Francs Cotes de Bordeaux

The 2015 Marsau is medium to deep garnet-purple in color with a savory, meaty, earthy nose of smoked meats and scorched earth over a core of warm plums and blackberry pie plus a hint of pencil shavings. Medium to full-bodied, it has a firm, chewy structure and good concentration of muscular fruit, finishing savory/sweet.

This item is out of stock.
This item is out of stock.

2015 Chateau Marsau, Cotes de Bordeaux Francs (6 x Magnum)

The 2015 Marsau is medium to deep garnet-purple in color with a savory, meaty, earthy nose of smoked meats and scorched earth over a core of warm plums and blackberry pie plus a hint of pencil shavings. Medium to full-bodied, it has a firm, chewy structure and good concentration of muscular fruit, finishing savory/sweet.

France Bordeaux Francs Cotes de Bordeaux
Producer Chateau Marsau
Sub-Region Francs Cotes de Bordeaux
Region Bordeaux
Country France
Grape Variety Bordeaux Blend
Vintage 2015
Colour Red
Style Medium, Dry

Free delivery on orders over £100 to mainland UK addresses. More information on delivery and collection options can be found here.

Wines and spirits purchased from Jeroboams can be stored in our temperature-controlled warehouse. To find out more information about cellaring, please visit our Storage page

Vinous

The 2015 Marsau is bold and luscious in the glass, with copious jammy red fruit and tons of richness. I would prefer to drink this concentrated, ripe Merlot over the next few years.

87 Points / Drinking 2018 - 2021

By Antonio Galloni / February 2018

Robert Parker Wine Advocate

The 2015 Marsau is medium to deep garnet-purple in color with a savory, meaty, earthy nose of smoked meats and scorched earth over a core of warm plums and blackberry pie plus a hint of pencil shavings. Medium to full-bodied, it has a firm, chewy structure and good concentration of muscular fruit, finishing savory/sweet.

90 Points / Drinking 2018 - 2030

By Lisa Perrotti-Brown / February 2018