Château Mangot Cuvée Todeschini 2018

Chateau Mangot's history traces back to 1546, steeped in the rich tapestry of Saint-Emilion's wine making heritage. However, it was in 1976 that the modern era of Chateau Mangot began, when the vineyard was acquired by Jean Guy Todeschini, a member of the Todeschini family. This acquisition marked a pivotal moment, as it combined the vineyards of Chateau Mangot with the neighboring estate, Chateau de Lisse, amplifying its vineyard holdings and solidifying its presence in the esteemed Saint-Emilion appellation. Under the stewardship of Karl Todeschini and Yann Todeschini, Chateau Mangot continues to thrive as a beacon of winemaking excellence in the region. Situated on the eastern edge of Saint-Emilion, Chateau Mangot enjoys a prime location, nestled just before the border with the Cotes de Castillon appellation. 

Spanning 35 hectares, Chateau Mangot's vineyards boast a diverse terroir of clay and limestone soils. The vineyard landscape is characterized by its varied topography, with vines planted on slopes, hillsides, and plateaus, reaching heights of up to 86 meters. Divided into 21 distinct parcels based on soil types and exposures, the vineyards are home to old vines averaging 40 years of age, with some Merlot parcels exceeding 60 years. Vinification at Chateau Mangot takes place in stainless steel tanks, followed by malolactic fermentation in French oak barrels. The wines then undergo aging in a combination of new French oak barrels, amphorae, and stainless steel tanks for a period of 12 to 16 months before bottling. The estate also produces several cuvées, including Chateau Mangot Todeschini Distique 11 and Chateau Mangot Quintessence, each offering a unique expression of the terroir.

Renowned winemaker Thomas Duclos serves as a consultant for Chateau Mangot, bringing his expertise to the crafting of each vintage. This collaboration ensures that the wines of Chateau Mangot reflect the estate's dedication to quality and innovation.

Chateau Mangot wines benefit from aging, with young vintages requiring decanting for at least an hour to soften and reveal their full potential. Older vintages may require minimal decanting to remove sediment, offering a glimpse into the wine's evolution over time. Chateau Mangot wines typically reach their peak maturity between 4 to 15 years after the vintage, offering a window of opportunity for wine enthusiasts to savor the fruits of Saint-Emilion's terroir.