1997 Haut-Marbuzet
France
Saint Estèphe
Bordeaux
Red
50% Merlot, 45% Cabernet Sauvignon, 3% Petit Verdot, 2% Cabernet Franc (2022 vintage)
00
1997
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The merlot harvest began here early, on September 15, and nearly all of the merlot has made it into the final blend, which will include a very high 60% of this variety. Some of the later-picked cabernet sauvignon was diluted by rain, according to production manager Bruno Duboscq, and was declassified. Acidity levels are on the low side, says Duboscq, a bit like '95. "Due to the high percentage of merlot, the '98 is a rounder, riper year, with less aggressive tannins, than a cabernet-heavy wine like the '96," says Duboscq. "But my father feels the '98 may ultimately match the '96 for quality."
00
2023
2028 - 2045
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2023
2028 - 2043
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00
2022
2026 - 2048
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2022
2028 - 2042
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2022
2025 - 2042
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00
2022
2026 - 2048
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2021
2025 - 2040
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2021
2029 - 2046
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2021
2025 - 2040
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2020
2027 - 2042
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2020
2025 - 2040
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2020
2025 - 2040
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2019
2025 - 2048
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2019
2027 - 2044
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2019
2024 - 2045
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2018
2023 - 2040
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2018
2023 - 2040
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00
2018
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2017
2022 - 2037
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2017
2022 - 2038
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2017
2019 - 2035
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2017
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2016
2022 - 2042
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2016
2019 - 2026
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2016
2021 - 2038
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2016
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2015
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2015
2021 - 2035
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2015
2020 - 2035
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2015
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2014
2027 - 2050
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2014
2020 - 2036
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00
2014
2017 - 2034
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2014
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2013
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2013
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One of the markers of a distinctive terroirs is their ability to convey essential qualities even in challenging years. Haut-Marbuzet hits the mark in 2013. In addition to the 2013, I also tasted the 1990, 2009 and 2010. All things considered, the 2013 holds its own given the very challenging harvest. In 2013, Haut-Marbuzet is one of the under the radar jewels of the Médoc.
00
2012
2022 - 2035
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2011
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2010
2022 - 2035
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2010
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2010
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2009
2021 - 2040
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2008
2018 - 2030
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2008
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00
2007
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00
2007
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"We can't mask the fact that 2007 is a lighter vintage," said Bruno Dubosq. "There's not the same concentration as in 2006 or 2005. But then our wines are about fruit and elegance, not monstrous structure." The estate did a relatively strong 15% saignee in 2007. Incidentally, Henri Dubosq told me that 2007 was his 46th vintage at Haut-Marbuzet, and that he considers 2005 to be his most complete wine ever.
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2006
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00
2006
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"We can't mask the fact that 2007 is a lighter vintage," said Bruno Dubosq. "There's not the same concentration as in 2006 or 2005. But then our wines are about fruit and elegance, not monstrous structure." The estate did a relatively strong 15% saignee in 2007. Incidentally, Henri Dubosq told me that 2007 was his 46th vintage at Haut-Marbuzet, and that he considers 2005 to be his most complete wine ever.
00
2006
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"The secret of our success in 2006 was that we finished our harvest before the big rain of October 3," said Bruno Duboscq. "With our precocious terroir, we normally pick a week earlier than Pauillac." The blend is 50% cabernet sauvignon, 40% merlot and 10% cabernet franc. "With the addition of cabernet franc, we lose some structure and color but we gain elegance," explained Duboscq.
00
2005
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"We can't mask the fact that 2007 is a lighter vintage," said Bruno Dubosq. "There's not the same concentration as in 2006 or 2005. But then our wines are about fruit and elegance, not monstrous structure." The estate did a relatively strong 15% saignee in 2007. Incidentally, Henri Dubosq told me that 2007 was his 46th vintage at Haut-Marbuzet, and that he considers 2005 to be his most complete wine ever.
00
2005
You'll Find The Article Name Here
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"The secret of our success in 2006 was that we finished our harvest before the big rain of October 3," said Bruno Duboscq. "With our precocious terroir, we normally pick a week earlier than Pauillac." The blend is 50% cabernet sauvignon, 40% merlot and 10% cabernet franc. "With the addition of cabernet franc, we lose some structure and color but we gain elegance," explained Duboscq.
00
2005
You'll Find The Article Name Here
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Bruno Duboscq noted that the estate included a relatively high 10% cabernet franc component in the 2005 because this variety brought freshness and finesse to the wine. Haut-Marbuzet did a bit more maceration in 2005 than in the previous year because the ripeness of the tannins was more consistent, said Duboscq, who told me that this property is one of the last Medoc chateaux to vinify with wild yeasts. According to Duboscq, his father Henri ranks the young 2005 as one of the great vintages made here, along with '90, '82 and '61.
00
2004
You'll Find The Article Name Here
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"The secret of our success in 2006 was that we finished our harvest before the big rain of October 3," said Bruno Duboscq. "With our precocious terroir, we normally pick a week earlier than Pauillac." The blend is 50% cabernet sauvignon, 40% merlot and 10% cabernet franc. "With the addition of cabernet franc, we lose some structure and color but we gain elegance," explained Duboscq.
00
2004
You'll Find The Article Name Here
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Bruno Duboscq noted that the estate included a relatively high 10% cabernet franc component in the 2005 because this variety brought freshness and finesse to the wine. Haut-Marbuzet did a bit more maceration in 2005 than in the previous year because the ripeness of the tannins was more consistent, said Duboscq, who told me that this property is one of the last Medoc chateaux to vinify with wild yeasts. According to Duboscq, his father Henri ranks the young 2005 as one of the great vintages made here, along with '90, '82 and '61.
00
2004
You'll Find The Article Name Here
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Despite pruning short and carrying out a green harvest, Haut-Marbuzet produced the maximum allowable yield for the first time in many years, according to Bruno Duboscq. "Where yields were high, it was hard to ripen the tannins completely," he noted. The vintage brought high grape sugars, and little chaptalization was needed. The estate carried out a saignee of 15% to 20%, he said, "but no more, as that would have risked throwing off the balance of the wine."
00
2003
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Bruno Duboscq noted that the estate included a relatively high 10% cabernet franc component in the 2005 because this variety brought freshness and finesse to the wine. Haut-Marbuzet did a bit more maceration in 2005 than in the previous year because the ripeness of the tannins was more consistent, said Duboscq, who told me that this property is one of the last Medoc chateaux to vinify with wild yeasts. According to Duboscq, his father Henri ranks the young 2005 as one of the great vintages made here, along with '90, '82 and '61.
00
2003
You'll Find The Article Name Here
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Despite pruning short and carrying out a green harvest, Haut-Marbuzet produced the maximum allowable yield for the first time in many years, according to Bruno Duboscq. "Where yields were high, it was hard to ripen the tannins completely," he noted. The vintage brought high grape sugars, and little chaptalization was needed. The estate carried out a saignee of 15% to 20%, he said, "but no more, as that would have risked throwing off the balance of the wine."
00
2003
You'll Find The Article Name Here
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St. Estephe excels in the hottest years, like 2003, 1989 and 1982, said Bruno Duboscq, adding that the newest vintage shows much less jammy character than those earlier years. "The hot years are when we get perfectly ripe cabernet sauvignon," he added. "We're certainly benefitting from global warming. We had cabernet sauvignon at 13% in 2003, a level we've never seen before. The acidity was very low but we did not acidify since the wine had so much volume. The tannin levels are also very high, but the tannins are silky and not at all aggressive."
00
2002
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Despite pruning short and carrying out a green harvest, Haut-Marbuzet produced the maximum allowable yield for the first time in many years, according to Bruno Duboscq. "Where yields were high, it was hard to ripen the tannins completely," he noted. The vintage brought high grape sugars, and little chaptalization was needed. The estate carried out a saignee of 15% to 20%, he said, "but no more, as that would have risked throwing off the balance of the wine."
00
2002
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St. Estephe excels in the hottest years, like 2003, 1989 and 1982, said Bruno Duboscq, adding that the newest vintage shows much less jammy character than those earlier years. "The hot years are when we get perfectly ripe cabernet sauvignon," he added. "We're certainly benefitting from global warming. We had cabernet sauvignon at 13% in 2003, a level we've never seen before. The acidity was very low but we did not acidify since the wine had so much volume. The tannin levels are also very high, but the tannins are silky and not at all aggressive."
00
2002
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The crop level in 2002 was down 30% due to coulure in the merlot and "lots of millerandage in all three varieties," noted production manager Bruno Duboscq. Yes, it was a difficult summer, Duboscq admitted, but there was a lot of evaporation of water through the summer and in September, "and more sap for fewer grapes." The 2002 did not need to be chaptalized; in recent years, only the '82, '89, '90 and '96 received no sugar additions. Haut-Marbuzet may well be able to avoid cutting its price as sharply as many of its neighbors are doing this year, as a high percentage of its sales are directly to private clients rather than through negociants
00
2001
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St. Estephe excels in the hottest years, like 2003, 1989 and 1982, said Bruno Duboscq, adding that the newest vintage shows much less jammy character than those earlier years. "The hot years are when we get perfectly ripe cabernet sauvignon," he added. "We're certainly benefitting from global warming. We had cabernet sauvignon at 13% in 2003, a level we've never seen before. The acidity was very low but we did not acidify since the wine had so much volume. The tannin levels are also very high, but the tannins are silky and not at all aggressive."
00
2001
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The crop level in 2002 was down 30% due to coulure in the merlot and "lots of millerandage in all three varieties," noted production manager Bruno Duboscq. Yes, it was a difficult summer, Duboscq admitted, but there was a lot of evaporation of water through the summer and in September, "and more sap for fewer grapes." The 2002 did not need to be chaptalized; in recent years, only the '82, '89, '90 and '96 received no sugar additions. Haut-Marbuzet may well be able to avoid cutting its price as sharply as many of its neighbors are doing this year, as a high percentage of its sales are directly to private clients rather than through negociants
00
2001
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Henri Duboscq told me he has preferred his 2001 to his 2000 from the outset, due to the new vintage's fresher, more vibrant fruit. "But the '98 is still my best wine of the past 10 years. We've actually had very consistent quality since 1995. We had a dip from 1992 through 1994 because we weren't selective enough. I was too sure of my superiority," admitted Duboscq, "and I didn't take into consideration the huge progress being made by my neighbors." Duboscq was among the first in the Medoc to do the malolactic fermentation in new barriques Or, as he put it, "I was the first to overwhelm the terroir in the first five or six years of the wine's life. In recent years, though, Haut-Marbuzet has become more a wine of place than of vintage."
00
2000
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- By Author Name on Month Date, Year
The crop level in 2002 was down 30% due to coulure in the merlot and "lots of millerandage in all three varieties," noted production manager Bruno Duboscq. Yes, it was a difficult summer, Duboscq admitted, but there was a lot of evaporation of water through the summer and in September, "and more sap for fewer grapes." The 2002 did not need to be chaptalized; in recent years, only the '82, '89, '90 and '96 received no sugar additions. Haut-Marbuzet may well be able to avoid cutting its price as sharply as many of its neighbors are doing this year, as a high percentage of its sales are directly to private clients rather than through negociants
00
2000
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Henri Duboscq told me he has preferred his 2001 to his 2000 from the outset, due to the new vintage's fresher, more vibrant fruit. "But the '98 is still my best wine of the past 10 years. We've actually had very consistent quality since 1995. We had a dip from 1992 through 1994 because we weren't selective enough. I was too sure of my superiority," admitted Duboscq, "and I didn't take into consideration the huge progress being made by my neighbors." Duboscq was among the first in the Medoc to do the malolactic fermentation in new barriques Or, as he put it, "I was the first to overwhelm the terroir in the first five or six years of the wine's life. In recent years, though, Haut-Marbuzet has become more a wine of place than of vintage."
00
2000
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Bruno Duboscq describes the 2000 Haut-Marbuzet as the chateau best wine since the 1990 but not quite as strong as that earlier vintage. "Some of the cabernet sauvignon could have used a bit more sun to ripen its skins better," he told me at the end of March. "We declassified a lot of our cabernet into our second wine." The pH in 2000 was a relatively high 3.8 here (compared to 3.69 in '99), thanks to the very ripe merlot.
00
1999
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Henri Duboscq told me he has preferred his 2001 to his 2000 from the outset, due to the new vintage's fresher, more vibrant fruit. "But the '98 is still my best wine of the past 10 years. We've actually had very consistent quality since 1995. We had a dip from 1992 through 1994 because we weren't selective enough. I was too sure of my superiority," admitted Duboscq, "and I didn't take into consideration the huge progress being made by my neighbors." Duboscq was among the first in the Medoc to do the malolactic fermentation in new barriques Or, as he put it, "I was the first to overwhelm the terroir in the first five or six years of the wine's life. In recent years, though, Haut-Marbuzet has become more a wine of place than of vintage."
00
1999
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Bruno Duboscq describes the 2000 Haut-Marbuzet as the chateau best wine since the 1990 but not quite as strong as that earlier vintage. "Some of the cabernet sauvignon could have used a bit more sun to ripen its skins better," he told me at the end of March. "We declassified a lot of our cabernet into our second wine." The pH in 2000 was a relatively high 3.8 here (compared to 3.69 in '99), thanks to the very ripe merlot.
00
1999
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Although 40% of this estate is planted to merlot, the '99 will feature a high 55% of merlot. "Not only was the merlot even riper than that of '98," explained production manager Bruno Duboscq, "but the selection of the cabernet was especially strict in '99. We would have made an '82 or an '89 or '90 if the weather had held for the harvest," he added. Haut-Marbuzet is one of a handful of high-visibility Medoc chateaux that does not work with local negociants; most of its wine is sold directly to private clients, and the price is downright reasonable.
00
1998
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Although 40% of this estate is planted to merlot, the '99 will feature a high 55% of merlot. "Not only was the merlot even riper than that of '98," explained production manager Bruno Duboscq, "but the selection of the cabernet was especially strict in '99. We would have made an '82 or an '89 or '90 if the weather had held for the harvest," he added. Haut-Marbuzet is one of a handful of high-visibility Medoc chateaux that does not work with local negociants; most of its wine is sold directly to private clients, and the price is downright reasonable.
00
1998
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The merlot harvest began here early, on September 15, and nearly all of the merlot has made it into the final blend, which will include a very high 60% of this variety. Some of the later-picked cabernet sauvignon was diluted by rain, according to production manager Bruno Duboscq, and was declassified. Acidity levels are on the low side, says Duboscq, a bit like '95. "Due to the high percentage of merlot, the '98 is a rounder, riper year, with less aggressive tannins, than a cabernet-heavy wine like the '96," says Duboscq. "But my father feels the '98 may ultimately match the '96 for quality."
00
1997
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All three vintages of this crowd-pleasing St. Estephe, consistently one of the Medoc most exotic wines, showed extremely well at the end of March. They would be more at home alongside merlot-based wines of the right bank-or, even more apt, against the best of California. In fact, I found myself wondering whether I would have scored these wines even higher had I tasted them on my recent trip to our own West Coast.
00
1996
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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The merlot harvest began here early, on September 15, and nearly all of the merlot has made it into the final blend, which will include a very high 60% of this variety. Some of the later-picked cabernet sauvignon was diluted by rain, according to production manager Bruno Duboscq, and was declassified. Acidity levels are on the low side, says Duboscq, a bit like '95. "Due to the high percentage of merlot, the '98 is a rounder, riper year, with less aggressive tannins, than a cabernet-heavy wine like the '96," says Duboscq. "But my father feels the '98 may ultimately match the '96 for quality."
00
1996
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
All three vintages of this crowd-pleasing St. Estephe, consistently one of the Medoc most exotic wines, showed extremely well at the end of March. They would be more at home alongside merlot-based wines of the right bank-or, even more apt, against the best of California. In fact, I found myself wondering whether I would have scored these wines even higher had I tasted them on my recent trip to our own West Coast.
00
1995
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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All three vintages of this crowd-pleasing St. Estephe, consistently one of the Medoc most exotic wines, showed extremely well at the end of March. They would be more at home alongside merlot-based wines of the right bank-or, even more apt, against the best of California. In fact, I found myself wondering whether I would have scored these wines even higher had I tasted them on my recent trip to our own West Coast.
00
1995
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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Back to a more typical blend here in '95, following two vintages with more merlot than usual. The estate had yields of only around 45 hectoliters, despite the authorized maximum of 55 for St. Estèphe. Grape sugars were 13+% in '95, and the wine was not chaptalized. The 1995 displays this estate's hallmark sexiness without the over the-top character of some of the hot years of the '80s.
00
1994
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Back to a more typical blend here in '95, following two vintages with more merlot than usual. The estate had yields of only around 45 hectoliters, despite the authorized maximum of 55 for St. Estèphe. Grape sugars were 13+% in '95, and the wine was not chaptalized. The 1995 displays this estate's hallmark sexiness without the over the-top character of some of the hot years of the '80s.
00
1990
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00
1982
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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