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Marquis de Terme is an organically farmed, Fourth Growth Margaux making, according to wine critic Janics Robinson, “rather good wine”. Its reputation was established as far back as 1787, with Thomas Jefferson declaring it one of his top Bordeaux when he stayed at the château. The estate was formed when it was split from the colossal Rauzan estate as part of a wedding dowry for the Marquis de Terme, who bestowed his name on the château. The original Rauzan estate also gave rise to Rauzan-Gassies, Rauzan-Ségla and Desmirail. In 1935, Pierre Sénéclauze purchased Marquis de Terme and today his three sons are heading the property. They have undertaken a complete renovation of the facilities, and in 2018 opened a restaurant headed by chef Nicolas Lascombes. The estate’s 40 hectares lie to the west of Margaux itself, and the best vines sit close to Rauzan-Ségla. In the winery, some of the wine is aged in concrete eggs known as Nomblots, which gives a mineral quality and were first used by Michel Chapoutier in the Rhône.
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