Château Marojallia: Tasting & Drinking
The wines of Château Marojallia were, to my mind, what might colloquially have been known as marmite wines; you either loved them, or hated them. I understand negative reactions to wines such as these; some tasters yearn for the fragrant, rose-petal and redcurrant-gravel style of Margaux, and these days that is a style which is increasingly hard to come by. Many different pressures, including climate, viticultural practices and the influential palates of certain critics have tended to nudge some of the wines made in the region away from the more delicate and fragrant styles towards a character more defined by texture, oak and tannin. Indeed, even though the Thunevins have not had a hand in the winemaking here for close to two decades, tasting the wines in Jean-Luc’s garage in St Emilion they never seemed out of place. They possessed a glossy, saturated, crimson-black appearance in their extreme youth, and they flattered with texture and ripeness. They remained rather garagiste in style.
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