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Château Marquis de Terme is a Margaux classified as a fourth growth in the historic 1855 classification of Bordeaux. This classic Bordeaux red wine is a blend of Cabernet Sauvignon, Merlot and Petit Verdot.
The origins of the Marquis de Terme estate date back to 1762. In 1789, after the French Revolution, the Feuillerat Family managed and would eventually own the estate for three generations. It was the Feuillerats that would host Thomas Jefferson, the future US president, who declared their wine among the best 16 wines that he ever tasted.
Today, the Sénéclauze family owns the Château Marquis de Terme winery and its wines, having purchased the property in 1935. Pierre Sénéclauze and his three sons currently manage the property. A period of investment, modernisation and replanting began in 2009 with the appointment of Ludovic David to the board of directors.
Today, the estate emphasises organic farming (certified since 2017) and produces around 150,000 bottles annually of its flagship Grand Vin, alongside a second wine called La Couronne de Marquis de Terme. Most recently, in 2022, a new wine, called Cuvée 1762, was released.
The 45 hectare estate is located on the Left Bank of Bordeaux in the heart of the village of Margaux itself. The 40 hectares of vineyards are planted on gravelly soils, rich in quartz and quartzite, typical of Margaux. The vineyards are planted with Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot.
The 2014 vintage is a classic Bordeaux blend, primarily composed of:
Grapes are hand-harvested from old vines on gravelly clay-limestone soils. Vinification takes place in large cement vats (80–250 hectoliters), followed by ageing in 50% new French oak barrels for 12–18 months.
Aromas of black cherry, dark berry, liquorice, bittersweet cocoa and subtle toasty oak. The palate is medium-bodied with fresh acidity and fine, measured tannins, showing crushed black fruits and plum with a composed, integrated feel. Elegant and finesse-driven rather than powerful, it delivers classic Margaux restraint with approachable charm and balanced structure.
This is a good match for roast beef, venison, dishes with mushrooms and truffles, and richer poultry dishes with sauce.
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