Château Malescot St. Exupéry 2004

Winery Background and History

Château Malescot St. Exupéry, located in the Margaux appellation of Bordeaux, France, is a distinguished Third Growth estate, as classified in the 1855 Bordeaux Classification. The estate’s history dates back to the 17th century, with ownership passing through several notable families, including the Escousses and the Saint-Exupéry family, from whom it derives its name. In 1955, Paul Zuger acquired the château, and it remains under the stewardship of the Zuger family today. The estate spans approximately 23.5 hectares, with vineyards planted on deep, gravelly soils that contribute to the elegance and complexity characteristic of Margaux wines.

Producer and Winemaker

Château Malescot St. Exupéry is managed by Jean-Luc Zuger, who represents the third generation of the Zuger family. Under his leadership, the estate has embraced a blend of traditional and modern winemaking techniques, focusing on meticulous vineyard management and precise vinification processes to produce wines that reflect the unique terroir of Margaux.

Vineyards and Micro Climate

The estate’s 23.5 hectares of vineyards are situated on the Left Bank of the Gironde estuary, benefiting from a temperate maritime climate. The proximity to the estuary provides a moderating effect, reducing the risk of frost and promoting a long growing season. The vineyards are planted on deep gravel soils, which offer excellent drainage and heat retention, aiding in the optimal ripening of the grapes. The vine density is approximately 10,000 vines per hectare, encouraging competition among vines and resulting in lower yields of high-quality fruit. Sustainable viticultural practices are employed, including manual harvesting and careful canopy management, to ensure the health of the vines and the expression of the terroir in the wines.

Grape Varietals

The 2004 vintage of Château Malescot St. Exupéry is a blend of:

• 50% Cabernet Sauvignon

• 35% Merlot

• 10% Cabernet Franc

• 5% Petit Verdot

Vinification & Aging Methods

The vinification process begins with meticulous sorting of the grapes to ensure only the highest quality fruit is used. Fermentation occurs in temperature-controlled stainless steel and concrete vats, allowing for precise control over the fermentation process. Following alcoholic fermentation, malolactic fermentation takes place in barrels, contributing to the wine’s smoothness and complexity. The wine is then aged for approximately 14 to 16 months in French oak barrels, with about 80% being new oak. This aging process imparts subtle oak characteristics and enhances the wine’s structure and aging potential. Throughout the aging period, the wine is regularly monitored and racked to achieve clarity and stability.

ABV (Alcohol by Volume)

The 2004 Château Malescot St. Exupéry has an alcohol by volume (ABV) of approximately 13%.

Tasting Notes

The 2004 Château Malescot St. Exupéry exhibits a deep ruby color. The nose reveals aromas of blackberries, cassis, and subtle notes of licorice and truffle. On the palate, it is medium-bodied with flavors of black fruits, complemented by lively tannins and a fresh structure. The wine finishes with dark minerality and persistence, indicating certain aging potential.

Food & Wine Pairing

This wine pairs well with grilled or roasted meats, such as lamb or beef, and hearty dishes like cassoulet or beef stew. It also complements aged cheeses, particularly hard varieties like Comté or cheddar. The wine’s structure and depth enhance the flavors of rich, savory dishes, making it a versatile choice for various cuisines.

Service Methods and Temperatures

It is recommended to decant the 2004 Château Malescot St. Exupéry for about an hour before serving to allow the wine to open up and reveal its full aromatic profile. Serve at a temperature of 16-18°C (60-64°F) to fully appreciate its complexity and balance.

Storage and Aging Potential

The 2004 vintage of Château Malescot St. Exupéry is suitable for aging and is expected to develop further complexity over the next 10-15 years. Proper cellaring conditions, with a consistent temperature of around 12-15°C (54-59°F) and humidity levels of 70-75%, will ensure the wine matures gracefully.

Scores

• Robert Parker’s Wine Advocate: 90/100

• James Suckling: 89-91/100

• Jancis Robinson: 16.5/20