2004 Haut-Marbuzet
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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.
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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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