Margaux 1982 (750ML)

100 DE / 100 FS / 98 WA / 98 RP / 98 VM / 97 JS / 97 WCI / 18.5 JR

The 1982 Château Margaux is drinking beautifully today, bursting from the glass with aromas of blackcurrants, blackberries, burning embers, loamy soil, dried flowers and subtle hints of cedar. Medium to full-bodied, seamless and complete, it's deep and concentrated, with terrific concentration, beautifully refined tannins and an elegant, harmonious profile. Of all the 1982 first growths, Château Margaux is arguably the least defined by the vintage and the most marked by site and style. Tasted 12/2022.--William Kelly, The Wine Advcoate

Consistently scoring between 98-100, the superb 1982 Margaux may be slightly bigger, bolder, and more masculine than vintages produced over the last 15-20 years. Its dark plum/purple color is followed by notes of melted tar intermixed with sweet cassis and floral underpinnings. Very full-bodied and dense for a Chateau Margaux, with a slight rusticity to the tannins, it boasts blockbuster power, richness, and impressive aromatics. It appears set for another 30-40 years of life. - Robert Parker

The 1982 Château Margaux was the best bottle that I have tasted and I have been blessed with this wine over twenty times over the years. This boasts wondrous blackberry, raspberry and crushed stone scents that like recent bottles, suggesting a touch of Pauillac at its heart. The palate is defined by its filigree tannins, heavenly balance and scintillating tension that prefer not to convey the warmth of that season, not the high yields it produced. Again, that Pauillac leitmotif continues throughout, conveying a sense of linearity and focus that is unmatched by any previous bottles. On this showing, best-preserved bottles will give another 30 years of drinking pleasure without any problem. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. - Neal Martin, Vinous Media

What a youthful ruby color. And it's fresh and young on the nose with currants, plums, mints, and flowers. A full-bodied red, with slightly tight and firm tannins, it opens to a long and satisfying finish. What freshness. Leave it five years, or decant three or four hours in advance before serving. - James Suckling