2003 Haut-Marbuzet

Wine Details
Place of Origin

France

Saint Estèphe

Bordeaux

Color

Red

Grape/Blend

Bordeaux Blend

Reviews & Tasting Notes

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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.

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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."

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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."