By the end of the 17th century, Chateau Margaux covered 265 hectares (654 acres), a surface area which it never abandoned thereafter, a third of which was devoted to vine-growing, as is the case today. The English and Dutch drank claret, a wine which was still quite pale and did not age very well.
Chateau Margaux became a high place in the art of making wine, and the hierarchy between the different Bordeaux growths began to appear. Chateau Margaux had been born.
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