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Chateau Malescot St. Exupery 2006

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  • RP90
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

The Chateau Malescot St. Exupery is a dark color with a fine crimson tint. The wine offers notes of ripe fruit, mocha and vanilla along with powerful yet harmonious and smooth tannins.

Critical Acclaim

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JS 93
James Suckling
Wonderful complexity of fruit on the nose, with sweet tobacco, cherries, dried strawberries and flowers. Full body with well-integrated tannins and a complex finish. Ultra-fine tannins. Drink or hold.
WS 92
Wine Spectator
Complex aromas of truffle, blackberry and flowers follow through to a full body, with supersilky tannins and a long, polished, caressing finish. Superrefined and pretty.
WE 92
Wine Enthusiast
Finely structured, this has become an impressive wine, gaining in intensity as it develops. The tannins are powerful but come from concentrated fruit as much as from wood. It is becoming a powerhouse of ripe flavors. This is a wine that shows how Malescot St-Exupéry is joining the top ranks in Margaux.
RP 90
Robert Parker's Wine Advocate
Tasted at the property as part of a vertical tasting, the 2006 Château Malescot St Exupery is a blend of 57% Cabernet Sauvignon, 25% Merlot and 4% each of Petit Verdot and Cabernet Franc, picked between 25 September and 12 October. It has a detailed, quite mineral-driven bouquet with blood orange scents infusing the red berry fruit, the oak neatly integrated. The palate is well balanced with edgy red berry fruit on the entry, a stoniness underneath, a Margaux of the earth not the air. Correct and linear, with good depth and ample freshness, it actually reminds me of Brane Cantenac in style and the salinity on the finish is just wonderful. Returning after 30 minutes, you notice the acidity coming through more and more, though it is in sync with the fruit. This is a delightful Margaux to enjoy over the next 10-15 years. Tasted March 2016.
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Chateau Malescot St. Exupery

Chateau Malescot St. Exupery

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Chateau Malescot St. Exupery, France
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Chateau Malescot St. Exupery owest its name to two former owners: Simon Malescot, a royal councillor to the Bordeaux parliment, who acquired the estate in 1697, and Count Jean-Baptiste de Saint-Exupery, who owned it from 1827 to 1853.

Paul Zuger and his son, Rojer, purchased the chateau, located in the middle of the town of Margaux, in June 1955. After more than thirty years of unstinting efforts, Malescot St. Exupery's coat of arms has never been truer: Semper Ad Altum ("Ever Higher").

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Margaux

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Silky, seductive and polished are the words that characterize the best wines from Margaux, the most inland appellation of the Médoc on the Left Bank of Bordeaux.

Margaux’s gravel soils are the thinnest of the Médoc, making them most penetrable by vine roots—some reaching down over 23 feet for water. The best sites are said to be on gentle outcrops, or croupes, where more gravel facilitates good drainage.

The Left Bank of Bordeaux subscribes to an arguably outdated method of classification but it is nonetheless important in regards to history of the area. In 1855 the finest chateaux were deemed on the basis of reputation and trading price—at that time. In 1855, Chateau Margaux achieved first growth status, yet it has been Chateau Palmer (officially third growth from the 1855 classification) that has consistently outperformed others throughout the 20th century.

Chateau Margaux in top vintages is capable of producing red Cabernet Sauvignon based wines described as pure, intense, spell-binding, refined and profound with flavors and aromas of black currant, violets, roses, orange peel, black tea and incense.

Other top producers worthy of noting include Chateau Rauzan-Ségla, Lascombes, Brane-Cantenac, and d’Issan, among others.

The best wines of Margaux combine a deep ruby color with a polished structure, concentration and an unrivaled elegance.

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Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

KHM130649_2006 Item# 130649