AOC Haut-Médoc

A good year with a fine balance of richness, concentration and freshness.

Made up of 44% Merlot, 48% Cabernet-Sauvignon and 8% Petit Verdot, our second wine was prepared partly in stainless steel vats with gentle punching-down and partly in stainless steel vats with racking during fermentation. Malolactic fermentation was carried out in vats and in casks of which 30% were in new wood. The wines were then aged in oak barrels of 1 to 2 wines.

Garnet in colour, with hints of purple, it immediately seduces with a frank, expressive and agreeably complex nose. Well-ripened forest fruits are complemented by subtly toasted notes which elegantly underline a very fruity style. The palate is supple, rounded and silky, balanced by a liveliness which gives it great energy. Elegant and sound, right through to a robust, mature finish. Drink with roast beef or cured meats.

Perfect for drinking right now, but can be kept for another 5 years.

AOC Haut-Médoc

A mixed year in Bordeaux, but thanks to a meticulous selection process the Château Malescasse wines emerged rich in fruit, lively and with well-rounded tannins.

52% Cabernet-Sauvignon, 39% Merlot, 8% Cabernet-Franc, 1% Petit Verdot. Vinified in the traditional way in stainless steel vats with regular racking and 4 weeks’ fermentation, the 2012 also underwent malolactic fermentation in vats before going into casks for 10 months’ aging.

Deep purple in colour, the 2012 is marked by a very expressive nose where all kinds of red and black berries are combined with a delightful freshness and subtle woody notes. The palate is rounded, frank and silky and forms a perfectly balanced, generous whole, with a long, precise finish. Drink with grilled sirloin steak or roast chicken.

Perfect for drinking right now, but will keep for another 4 years.

AOC Haut-Médoc

2010 was a hard act to follow! Nevertheless this vintage produced some beautiful wines which are both classic and charming.

75,7% cabernet-sauvignon, 6,5 % merlot, 17,8% cabernet-franc. A pre-fermentation cold maceration for 72 hours was followed by controlled-temperature fermentation with racking being carried out at regular intervals. Following malolactic fermentation the wines were matured in casks for 12 months.

Purple in colour, the 2011 reveals an aromatic nose of raspberry, gooseberry and cherries. The palate is rounded, with good breadth, supported by supple, elegant tannins. It makes a mature and harmonious whole, which will go nicely with grilled red meat or pressed cheese.

Perfect for drinking right now, and will keep for another 5 years

Silver medal at the Concours Agricole de Paris 2014.

AOC Haut-Médoc

This exceptional vintage will be remembered for a long time. Strength, harmony, freshness. 2010 had it all.

55% Cabernet-Sauvignon, 35% Merlot, 10% Cabernet-Franc. Traditional vinification in stainless steel vats. 4 months of fermentation and 12 months’ aging in oak barrels of which 30% were new wood.

Deep purple in appearance, the 2010 immediately offers a superb combination of ripe aromas: blackcurrant, blackberry, black cherry and raspberry are surrounded by notes of torrefaction and spices. The rich, powerful but remarkably balanced palate is garnished with very elegant, softly blended tannins. The finish is long and full. Enjoy with rack of lamb or venison stew.

Perfect for drinking right now, but will keep for another 8 years.

AOC Haut-Médoc

A very good year which produced powerful, smooth wines of great maturity.

68% Cabernet-Sauvignon, 32% Merlot. Traditional vinification in stainless steel vats, 3 weeks of fermentation and 12 months’ aging in oak barrels of which 30% were new wood.

Ruby-garnet in colour, the 2009 is distinguished by a generous nose of well-ripened red and black fruits. The palate is robust, with tightly-knit, velvety tannins and develops good breadth. Its fine creamy texture extends into a long finish which holds the promise of more to come. Drink it to accompany grilled red meat or roast chicken.

Perfect for drinking now and will keep for another 4 or 5 years.

AOC Haut-Médoc

A somewhat lacklustre year, but we were still able to produce wines which show great freshness and very elegant tannins.

57% Cabernet-Sauvignon, 43% Merlot. Cold maceration prior to fermentation, followed by traditional vinification in stainless steel vats. Aged for 12 months in oak barrels of which 30% were in new wood.

With an intense purple garnet colour, the 2008 has a nose in which black cherry, blackberry and blackcurrant stand out. Generous in profile, the nose leads into an equally generous palate which is flavourful, perfumed with fruits of the forest and reveals its harmonious aging in undertones of fresh tannins. It progresses crisply and with great energy towards a well-fruited, slightly toasty finish. Drink with cured meats or grilled red meat.

Perfect for drinking now and will keep for another 4 years.

AOC Haut-Médoc

A vintage which is ripe for rediscovery. Fluctuating between very hot spells and cooler periods, it produced dense, complex wines rich in tannins.

57% cabernet-sauvignon, 43 % merlot. Macération pré-fermentaire à froid puis vinification traditionnelle en cuves inox à l’issue desquelles a débuté un élevage de 12 mois en fûts de chêne.

Garnet red in colour, the 2006 pleases with a delicate nose which hints at cherries, plums and black fruits and notes of undergrowth, with a toasted flavour that comes from proper aging. The mouth is full of flavour and elegance, with the same palette of aromas carried on a backbone of fine, velvety tannins. It has a resolute freshness which holds its balance right through to a long, fine finish. Ideal for drinking straight away with poultry and button mushrooms, or with a mushroom risotto.

Perfect for drinking now and will keep for another 4 years.