Château Macquin Saint-Georges
シャトー・マカン・サン・ジョルジュ
Founded by the man who saved Saint-Émilion from phylloxera, now pioneering sound-wave viticulture.
Château Macquin Saint-Georges was founded in 1884 by Albert Macquin, a pioneering agricultural engineer who is credited with saving the Saint-Émilion and Libourne vineyards from the phylloxera epidemic by introducing grafting onto American rootstock — a technique he later disseminated throughout France. Located in Saint-Georges-Saint-Émilion, the smallest Bordeaux appellation, the estate sits just three kilometres north of Saint-Émilion at elevations reaching 89 metres on clay-limestone slopes with a south-facing exposure. The 31-hectare vineyard, with vines averaging 40 years of age, is planted with 80% Merlot, 10% Cabernet Franc, and 10% Cabernet Sauvignon. Today the château is managed by Denis and Christine Corre-Macquin, great-great-grandchildren of the founder, who blend traditional Bordeaux winemaking — fermentation in temperature-controlled stainless-steel tanks, ageing one-third in 25% new French oak for 12 months — with cutting-edge sustainability practices including the Genodics 'protéodies' process, which uses musical sound waves to protect vines from wood disease and cryptogamic threats without herbicides or pesticides.
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Who Is This For?
Perfect for Bordeaux lovers seeking a terroir-driven right-bank wine with historical depth, sustainable credentials, and outstanding value compared to Saint-Émilion Grand Crus.
Frequently Asked Questions
- Who founded Château Macquin Saint-Georges and why is he historically significant?
- The estate was founded in 1884 by Albert Macquin, an agricultural engineer who pioneered the grafting of Vitis vinifera vines onto phylloxera-resistant American rootstock. While neighbouring châteaux were still searching for a cure, Macquin replanted his entire vineyard with grafted vines and produced 20,000 plants in 1885 and 195,000 in 1886, single-handedly reviving the Saint-Émilion and Libourne wine regions.
- What grape varieties are used and how does the wine taste?
- The wine is a blend of 80% Merlot, 10% Cabernet Franc, and 10% Cabernet Sauvignon from vines averaging 40 years old on clay-limestone soils. It displays a deep ruby colour with intense aromas of ripe red and black fruits, hints of tobacco and spice, and a full-bodied, silky palate with well-integrated tannins and good aging potential of 10–20 years.
- What is the Genodics process used at Château Macquin?
- For over a decade, Château Macquin has employed the Genodics 'protéodies' process, which broadcasts specific musical sound frequencies across the vineyards. These vibrations, drawn from quantum physics principles, stimulate vine immunity and protect against wood diseases and cryptogamic (fungal) infections — allowing the estate to farm entirely without herbicides, pesticides, or harmful chemicals.
- What is the winemaking process at Château Macquin?
- Grapes are fermented in concrete and temperature-controlled stainless-steel vats. The wine is then aged for approximately 12 months: one-third in French oak barrels with 25% new oak to add structure and complexity, and the remainder in stainless steel until final blending. This approach delivers a classically structured Bordeaux while preserving the freshness of the fruit.
- What foods pair well with Château Macquin Saint-Georges?
- The wine's full body, ripe fruit, and silky tannins make it an ideal companion for red meats such as roast beef, lamb, and duck confit, as well as game dishes like venison and wild boar. It also pairs beautifully with slow-cooked stews, aged cheeses, and mushroom-based dishes. Young vintages benefit from decanting 30–60 minutes before serving.