Magdelaine, Chateau
Summary
Château Magdelaine was a Premier Grand Cru Classé B estate in Saint-Émilion that operated from the late 18th century until 2012, producing approximately 2,000 cases annually from its 11.3-hectare vineyard of predominantly Merlot on the limestone plateau. The estate maintained traditional Bordeaux winemaking practices with temperature-controlled fermentation in concrete vats, aging in French oak, and a steadfast commitment to expressing the distinctive mineral character of its limestone terroir through minimal intervention.
Heritage & Leadership
Château Magdelaine was established in the late 18th century on the limestone plateau of Saint-Émilion. The estate gained prominence in 1954 when it was classified as a Premier Grand Cru Classé B in the Saint-Émilion classification system. In 1954, the property was acquired by Jean-Pierre Moueix, becoming part of the Établissements Jean-Pierre Moueix portfolio of Right Bank estates. Under the Moueix family's stewardship, Château Magdelaine maintained its reputation for producing wines that expressed the limestone terroir of Saint-Émilion with particular finesse. Christian Moueix, Jean-Pierre's son, later assumed responsibility for the estate's operations, continuing the family's commitment to quality viticulture. In 2012, the Moueix family made the decision to merge Château Magdelaine with their neighboring property, Château Bélair, creating Château Bélair-Monange. This merger effectively ended Château Magdelaine's existence as an independent estate, though its terroir continues to contribute to the wines of the combined property.
Vineyards & Wines
Château Magdelaine encompassed approximately 11.3 hectares of vineyards situated on the limestone plateau east of the village of Saint-Émilion. The vineyard composition consisted of 90% Merlot and 10% Cabernet Franc, planted on predominantly limestone soils with clay subsoils. This distinctive terroir, characterized by its high calcium carbonate content, provided excellent drainage while retaining sufficient moisture during dry periods. The vineyard's elevation on the plateau (approximately 80-100 meters above sea level) and its southeastern exposure created favorable conditions for even ripening. The estate produced a grand vin, Château Magdelaine, which typically displayed the refined, mineral character associated with Saint-Émilion's limestone plateau. Annual production averaged around 2,000 cases, making it one of the smaller Premier Grand Cru Classé estates in the appellation. The vineyard parcels now contribute to the terroir expression of Château Bélair-Monange.
Philosophy & Practice
Throughout its history, Château Magdelaine adhered to traditional Bordeaux winemaking practices while implementing precise vineyard management techniques. Harvest was conducted by hand, with multiple passes through the vineyard to ensure optimal ripeness. In the winery, fermentation took place in temperature-controlled concrete vats, allowing for gentle extraction of color and tannins. The wine underwent malolactic fermentation in barrel, followed by aging in French oak barrels (approximately 50% new) for 16-18 months. The Moueix team practiced minimal intervention in the cellar, focusing instead on meticulous vineyard work to achieve fruit quality that required little manipulation. Pruning, canopy management, and green harvesting were employed to control yields, typically kept between 35-40 hectoliters per hectare. This approach resulted in wines characterized by their purity, precision, and ability to express the limestone minerality of their terroir. The techniques and philosophy developed at Magdelaine continue to influence the production methods at Château Bélair-Monange, where the legacy of this historic estate lives on.