Château Haut-Marbuzet 1998

Characteristics and Tasting Notes for Château Haut-Marbuzet 1998

Tasting

Colour
The wine displays a brilliant ruby hue of remarkable luminosity.

Nose
Highly expressive, the nose reveals a complex bouquet of red and black fruit aromas such as cherry, strawberry and black raspberry. Floral notes of violet intertwine with touches of liquorice and minerals, rounded off by subtle nuances of spice, cocoa powder, cedar and a hint of charcoal.

Palate
Medium-bodied, the palate stands out for its suppleness and delicately layered texture. It unfurls intensely concentrated black berry flavours, wrapped in rich, velvety tannins. The whole offers lovely roundness, supported by perfectly integrated spicy oak that draws out the finish seductively.

Food and Wine Pairing

This red wine is an ideal match for roasted or grilled red meats, cuts of beef and lamb, as well as game dishes in sauce, such as a venison civet. It also pairs wonderfully with barbecued dishes.

The Opulence and Charm of a Saint-Estèphe Wine from Château Haut-Marbuzet

The Estate

The winemaking origins of Château Haut-Marbuzet date back to 1770, but it was in 1952 that the estate enjoyed a true renaissance under the leadership of Hervé Duboscq. Located in the Bordeaux region of France, the property now covers around 70 to 75 hectares. Currently run by Henri Duboscq and his sons Hugues and Bruno, this exceptional Cru Bourgeois is distinguished by its motto, "Quality is my truth". It is renowned for producing wines in an opulent, charming style that departs from the traditional austerity of its appellation.

The Vineyard

Located in the commune of Saint-Estèphe, the vineyard sits on a rise of Günz gravel over a clay-limestone subsoil. Facing the Gironde estuary, the vines benefit from an ideal moderating microclimate. With an average age of 30 to 35 years, they are planted at high density. The estate favours sustainable farming and harvests entirely by hand, with a rigorous double sorting of the bunches.

The Vintage

The year was marked by a general tendency towards austerity on the Left Bank. However, the property's protective microclimate and its pursuit of high levels of ripeness made it possible to counter this climatic severity and yield exceptionally supple berries.

Vinification and Ageing

After complete destemming, vinification took place in temperature-controlled concrete and stainless steel vats. The process included a long maceration with daily pumping over for controlled extraction. The wine was then aged exclusively in 100% new oak barrels for 15 to 18 months.

Grape Varieties

The estate's typical blend is made up of Merlot (55%), Cabernet Sauvignon (40%), Cabernet Franc (3%) and Petit Verdot (2%).