S.C.E.V. Vignobles Goujon & Fils Chateau Magondeau

1, le Port de Saillans , 33141 Saillans
France

Telephone +33 5 57843202
Fax +33 5 57843951
contact@chateaumagondeau.com

Trade fair hall

  • Hall 11 / C50
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 11): stand C50

Fairground map

ProWein 2017 fairground map: Hall 11

Contact

Pascale SOURDEY-GOUJON

Bordeaux, France

Phone
0033 617 92 49 70

Email
contact@chateaumagondeau.com

Our products

Product category: Bordeaux

Château Magondeau 2016 - BORDEAUX BLANC AOC - DRY WHITE WINE

Balance          Freshness       Fruit          Intensity
Bordeaux Blanc A.O.C.
70% Sauvignon Gris - 30% Sauvignon Blanc
Production:
4 000 bottles per year
Clay and limestone soils
5 000 vine stocks per hectare
Average age of the vineyard: 6 years
Vinification:
Vatting time : 24 hours
Vinification in barrels with batonnage on the lees
Temperature of fermentation from 16 to 18°C
Ageing: 6 months in vats
Tasting: Fruity wine, with citrus hints
Harmony: Pan fried or grilled fish. Oysters. Seafood.
Gold medal Berliner Wein Trophy
89/100
« Viel reife, gelbe Früchte und Honigmelone mit etwas Nuss, aber unverkennbar Sauvignon. Geschmacklich wirkt er durch seine animierende Säure gut ausbalanciert und elegant und bleibt wunderbar lange am Gaumen » Wein & Markt Sept. 2016
Guide Hachette 2017
« Les deux sauvignons (dont 70% de gris) composent un bordeaux franc et pimpant, ouvert sur les agrumes et les fleurs blanches à l’olfaction, au palais fin, frais et friand, étiré dans une jolie finale plaine de vivacité. Tout indiqué pour les produits de la mer. A consommer : 2016-2019. Accords : huîtres et crépinettes »
100 Bordeaux für jeden Anlass - Markus Del Monego
“Klassischer weißer Bordeaux mit Aromen von Stachelbeere, Litschi und frisch gemähtem Gras. Ein Hauch Vanille. Da steht sein Geschmack nicht nach: Saftig, würzig, gut.”
Commended
“Light Aromas of Lemon, hay and elderflower, and ripeness and sweetness on the attack” - Decanter World Wine Awards

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Product category: Bordeaux

Château Magondeau 2016 - BORDEAUX Rosé AOC - DRY Rosé WINE

Harmony         Freshness          Fruit         Roundness
Bordeaux Rosé A.O.C.
100% Merlot
Production:
7 000 bottles per year
Clay and limestone soils
5 000 vine stocks per hectare
Average age of the vineyard: 15 years 
Vinification:
Rosé de saignée
Vatting time: 12 to 24 hours
Enzyme addition and cooling to 6°C, racking of the must after 24 hours, yeast addition.
Temperature of fermentation from 16 to 20°C 
Ageing: 6 months in stainless steel vats
Tasting: Nice color. Gooseberry and strawberry aromas. Very fruity and round wine. A refreshing acid note is left in the mouth.
Harmony: White meat, grill, cooked pork meats, Salads.
14,9 /20
„Bonbonfarbenes, fast Clairet-farbenes Rosé. Im Aroma sehr jugendlich, fruchtig und frisch. Erinnert an Waldfrüchte mit einem Touch Joghurt, was ihm wiederum eine gewisse Fülle verleiht. Ein Wein, der auch im Winter noch geht.“  -  Wein+Markt
85 /100
“ Frische Himbeeren, schönes Volumen, süffig“ - WELT AM SONNTAG  Die Favoriten
100 für jeden Anlass – Markus Del Monego
„Solo oder zum Picknick eine vergnügliche Erfrischung aus Himbeeren, Zitrusfrüchten und einer zarten Säure. Das macht Spaß, ist unkompliziert und passt zu fast jeder Gelegenheit”
3 Bacchus
“ Robe saumonée intense. Nez d’exception, aux notes de fraises écrasées et de framboise, légèrement acidulé. Bouche goûteuse en diable, à la pointe épicée, se terminant par une finale à la légère amertume intéressante, apportant profondeur et longueur. Un rosé de caractère d’une grande personnalité »  – VINO MAGAZINE
Silver medal Berliner Wein Trophy 

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Product category: Bordeaux

Château Magondeau 2016 - BORDEAUX Rouge AOC - DRY RED WINE

Balance          Fruit          Roundness       Pleasure
BORDEAUX A.O.C.
100% Merlot
Production:
7 000 bottles per year
Clay and limestone soils
5 000 vine stock per hectare
Average age of the vineyard: 20 years
Vinification:
Maceration time: at least 10 days
Temperature of fermentation from 26 to 28°C
Fining with the whites of eggs
Ageing: 16 to 18 months in stainless steel or cement vats
Tasting: Purple color. Round and fruity wine. Easy to drink in any circumstances
Harmony: Any kinds of dishes
“ Coup de cœur » -  VINOGUSTO 2015 
« Très bon »  - VINO Magazine

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Product category: Bordeaux

Château Magondeau 2015 - FRONSAC AOC

Balance          Fruit          Spices         Character
FRONSAC A.O.C.
100% Merlot
Production:
30 000 bottles per year
Clay and limestone soils
5 000 vine stocks per hectare
Avregare age of the vineyard: 40 years
Vinification:
Maceration time : at least 21 days
Temperature of fermentation from 28 to 33°C
Fining with whites of eggs.
Ageing: 16 to 18 months in stainless steel or cement vats.
Tasting: Nice deep purple color. A nose of fresh berry fruit. Franc, robust, colored and fleshy wine, with red fruits aromas, lightly spicy taste and a tannic structure coming from the soils.
Harmony: Carpaccio with porcini mushrooms. Stew, poultry or game. Grilled red meats. Coulommiers or Brie. Tart with raspberries or strawberries. Stewed red fruits
«  Après dix-huit mois de cuve, ce fronsac offre un bouquet plaisant de fruits rouges agrémenté d’une touche florale. Un caractère fruité que prolonge un palais souple, rond, aux tannins aimables. » - Guide hachette
«  Violette, réglisse, bouche vive, tendue, serrée, matière généreuse, bien équilibrée, demande à se fondre mais prometteur, beau fruit. » - Le Point
« Touch gamey with red fruit and floral notes, powerful and mouth filling, quite tannic with a vibrant, refreshing finish. » - Decanter
Gold medal Concours de Bordeaux 2015
Silver medal Concours des Vignerons Indépendants 
Guide Hachette 2015
Silver medal Concours Général Agricole 2014

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Product category: Bordeaux

Château Magondeau Beau Site 2015 - FRONSAC AOC

Balance         Structure         Elegance        Ageing potential
FRONSAC A.O.C.
100% Merlot
Production:
30 000 bottles per year
Clay and limestone soils
5 000 vine stocks per hectare
Average age of the vineyard: 40 years
Vinification:
Vatting time: at least 21 days
Temperature of fermentation from 28 to 33°C
Fining with whites of eggs
Ageing: In French oak barrels during 12 months. The third of these barrels is renewed every year.
Tasting: Deep color. Perfumed wine with spice and roasting aromas. Dark fruits with a hint of chocolate-coffee oak. A real mouthful of fruit on the palate, quite powerful, well-constituted. It reaches a great delicacy after a long ageing.
Harmony: Fish, grilled meats, Poultry with its rich and fatty meat. Entrecôte or roast and game birds. Sheep cheese or Comté. Desserts containing red or black fruits.
« Des arômes de zan et de cerise croquante confère une belle fraîcheur à l’expression aromatique de ce vin svelte et élancé. Bel équilibre. » - Revue des Vins de France
« Nez toasté, fruits rouges mûrs, bouche ronde, souple, tannins ronds, réglissé en finale ; vin de caractère, tendu et garni » - Le Point
« Super-ripe black cherry and chocolate nose, dense, serious, very concentrated and spicy. Succulent and lingering finish. » - Decanter
Sehr gutes Preis-Genuss-Verhältnis!
« Duftet nach Beeren, Kabanossi, Brotkruste und Malz, saftig-erdig-würzig, präsente Tannine, gute Länge, passt auf jede Tafel » Weinwirtschaft.
Silver medal Concours Mondial de Bruxelles
Silver medal Decanter World Wine Awards
Guide Hachette 2016
Gold medal Berliner Wein Trophy

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Product category: Bordeaux

Passion de Magondeau 2015 - FRONSAC AOC

Balance        Complexity       Roundness       Silky tannins
FRONSAC A.O.C.
100% Merlot
Production:
7 000 bottles per an
5 000 vine stocks per hectare
Average age of the vineyard: 45 years
Clay and limestone soils
Vinification:
Maceration time : 30 days
Temperature of fermentation from 28 to 33°C
Fining with whites of eggs
Ageing: In French oak barrels during 15 to 17 months, with 2/3 new barrels and 1/3 barrels one year old.
Tasting: Lovely clear dark purple color. The nose presents many layers of fruit and flowers, especially violets. It is very complex in the mouth with lush and supple fruit, ultra-smooth and silky tannins and a long lingering finish. 
Harmony: Wild boar, pheasant, quail, and thrushes. Entrecôte grilled in vine shoots. Turbot, monkfish or Lamprey. Mild cheese. Chocolate pie.
91 /100
« A ripe and classic nose of cigar box and graphite, with some floraly. Medium-boddied, it is stylish and graceful with delicious, well-expressed red fruits and some herbal notes, very aromatic and very long. Here is a serious wine that sings. Drink 2016-2035 “  -   Decanter Juni 2016 
Top-Qualität innerhalb der Klasse
„Dunkler, warmer Typ mit sehr guter Balance zwischen Säure und Tannin; würzige und ledrige Noten, dunkle Süßkirsche, hat Klasse und Wucht” -   Weinwirtschaft
15,5 /20
“Big but surprisingly balanced wine. Dark fruit with a minerally freshness on the nose and palate. Firm but polished tannins. Length and persistence” -    James Lawther
100 Bordeaux für jeden Anlass
“Klassiker: Saftig mit Brombeere, Cassis und Kirschen im Bouquet, zarter Rauch und Kakao” – Markus Del Monego
Gold medal Berliner Wein Trophy 
Gold medal Concours Mondial de Bruxelles

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About us

Company details

According to an inscription, the cellars located in the quaint little port of Saillans, on the banks of the Isle river, were built in 1878. Barges stopped here to load casks of wine and to carry them to traders in Libourne and Bordeaux. Through his wife, Henry Goujon inherited the estate named after a former Libourne notary, Mr Puiffe de Magondeau, in 1933. His son André succeeded him in 1964, and with his wife, turned to estate ageing and bottling. In 1989, after studying winemaking and oenology, André’s son, Olivier, took over the family estate.
The 18-hectare vineyard of Château Magondeau is planted in clayed-limestone soil on well-oriented slopes and plateaus in Saillans. The quality of the terroir and bountiful sunshine give pride of place to the Merlot variety.
The average age of the vines (40 years), high planting density per hectare, stringent pruning at the beginning of the year, successive crop thinning and excess leaf removal all contribute to reducing yields naturally, in order to obtain perfectly ripe and healthy grapes for the harvest.
After destemming and sorting, the harvest undergoes thermo-regulated on-skin fermentation, for a period of at least three weeks. The different wines crafted by the estate are then aged for 12 to 18 months in vats or barrels, followed by estate-bottling.

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