2018 Malescot St. Exupéry
$150 (2009)
France
Margaux Grand Cru Classé
Bordeaux
Red
58% Cabernet Sauvignon, 37% Merlot, 5% Petit Verdot (2023 vintage)
00
2018
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2023
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2021
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2020
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2020
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2019
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2019
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2019
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2018
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2018
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2017
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2017
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2017
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2017
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2016
2022 - 2048
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2016
2024 - 2046
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2016
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2015
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2015
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2015
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2015
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2014
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2014
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2014
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2013
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2013
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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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2013
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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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2012
2022 - 2027
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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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2012
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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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2011
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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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2011
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2007
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"We expected to do much less extraction during vinification but ended up raising the temperature and doing more maceration," said Jean-Luc Zuger, who harvested later than most of his neighbors (between September 28 and October 12), then chilled the arriving grapes overnight to about 40oF, which allowed for a pre-fermentation cold soak that lasted nearly a week. He was still stirring the lees when I stopped by to taste at the beginning of April. Production here was just 36 hectoliters per hectare, noted Zuger.
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2006
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2006
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"We expected to do much less extraction during vinification but ended up raising the temperature and doing more maceration," said Jean-Luc Zuger, who harvested later than most of his neighbors (between September 28 and October 12), then chilled the arriving grapes overnight to about 40oF, which allowed for a pre-fermentation cold soak that lasted nearly a week. He was still stirring the lees when I stopped by to taste at the beginning of April. Production here was just 36 hectoliters per hectare, noted Zuger.
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2006
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As is his habit, Jean-Luc Zuger harvested later than his neighbors in 2006, with the last of the cabernet coming in on October 12. This was partly due to the fact that the estate used an anti-botrytis product very late, on September 10, as there was rain in the forecast and Zuger felt that the fruit still needed substantial hang time to achieve phenolic ripeness. Still, some of the cuves featured "somewhat cooler fruit than usual," and the pH of the 2006 Malescot will be in the relatively low 3.6 to 3.7 range. Zuger routinely uses reverse osmosis to concentrate the must, and also used a bit of saignee following the '06 harvest. Incidentally, Zuger will have a cold room in time for the 2007 harvest, which will allow him to chill all of the arriving grapes to 15oC in order to delay the onset of the fermentation.
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2005
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"We expected to do much less extraction during vinification but ended up raising the temperature and doing more maceration," said Jean-Luc Zuger, who harvested later than most of his neighbors (between September 28 and October 12), then chilled the arriving grapes overnight to about 40oF, which allowed for a pre-fermentation cold soak that lasted nearly a week. He was still stirring the lees when I stopped by to taste at the beginning of April. Production here was just 36 hectoliters per hectare, noted Zuger.
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2005
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As is his habit, Jean-Luc Zuger harvested later than his neighbors in 2006, with the last of the cabernet coming in on October 12. This was partly due to the fact that the estate used an anti-botrytis product very late, on September 10, as there was rain in the forecast and Zuger felt that the fruit still needed substantial hang time to achieve phenolic ripeness. Still, some of the cuves featured "somewhat cooler fruit than usual," and the pH of the 2006 Malescot will be in the relatively low 3.6 to 3.7 range. Zuger routinely uses reverse osmosis to concentrate the must, and also used a bit of saignee following the '06 harvest. Incidentally, Zuger will have a cold room in time for the 2007 harvest, which will allow him to chill all of the arriving grapes to 15oC in order to delay the onset of the fermentation.
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2005
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"I've been here for 12 years, and this is my favorite vintage," Jean-Luc Zuger told me in March. "The 2005 is better than anything my father made, and he started in 1955." Malescot harvested very late, starting the merlot only on September 29. "The low crop level of 36 hectoliters per hectare was due to the fact that there was almost no rain in Margaux during the 2005 season," Zuger noted. The blend that I tasted included no press wine and weighed in at 14+% alcohol. The wine finished its malo in December in all-new barriques, and Zuger was still stirring the lees in April. Happily for a wine so rich, the pH of 3.8 and the 3.5 grams per liter of acidity are quite reasonable in the context of recent vintages here.
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2004
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As is his habit, Jean-Luc Zuger harvested later than his neighbors in 2006, with the last of the cabernet coming in on October 12. This was partly due to the fact that the estate used an anti-botrytis product very late, on September 10, as there was rain in the forecast and Zuger felt that the fruit still needed substantial hang time to achieve phenolic ripeness. Still, some of the cuves featured "somewhat cooler fruit than usual," and the pH of the 2006 Malescot will be in the relatively low 3.6 to 3.7 range. Zuger routinely uses reverse osmosis to concentrate the must, and also used a bit of saignee following the '06 harvest. Incidentally, Zuger will have a cold room in time for the 2007 harvest, which will allow him to chill all of the arriving grapes to 15oC in order to delay the onset of the fermentation.
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2004
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"I've been here for 12 years, and this is my favorite vintage," Jean-Luc Zuger told me in March. "The 2005 is better than anything my father made, and he started in 1955." Malescot harvested very late, starting the merlot only on September 29. "The low crop level of 36 hectoliters per hectare was due to the fact that there was almost no rain in Margaux during the 2005 season," Zuger noted. The blend that I tasted included no press wine and weighed in at 14+% alcohol. The wine finished its malo in December in all-new barriques, and Zuger was still stirring the lees in April. Happily for a wine so rich, the pH of 3.8 and the 3.5 grams per liter of acidity are quite reasonable in the context of recent vintages here.
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2004
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Jean-Luc Zuger wanted to disabuse me of the possible notion that producers in the Margaux appellation brought in thoroughly ripe fruit in 2004. "We didn't finish the harvest until October 23 and we still had some pink grapes," he told me. "Most of our neighbors picked too early." Zuger used a bit of reverse osmosis for some of his cabernet sauvignon, but not for the merlot, which was already sufficiently rich in sugar. As in past vintages, part of the malolactic fermentation took place in barriques, and Zuger will continue to stir the lees until May.
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2003
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"I've been here for 12 years, and this is my favorite vintage," Jean-Luc Zuger told me in March. "The 2005 is better than anything my father made, and he started in 1955." Malescot harvested very late, starting the merlot only on September 29. "The low crop level of 36 hectoliters per hectare was due to the fact that there was almost no rain in Margaux during the 2005 season," Zuger noted. The blend that I tasted included no press wine and weighed in at 14+% alcohol. The wine finished its malo in December in all-new barriques, and Zuger was still stirring the lees in April. Happily for a wine so rich, the pH of 3.8 and the 3.5 grams per liter of acidity are quite reasonable in the context of recent vintages here.
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2003
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Jean-Luc Zuger wanted to disabuse me of the possible notion that producers in the Margaux appellation brought in thoroughly ripe fruit in 2004. "We didn't finish the harvest until October 23 and we still had some pink grapes," he told me. "Most of our neighbors picked too early." Zuger used a bit of reverse osmosis for some of his cabernet sauvignon, but not for the merlot, which was already sufficiently rich in sugar. As in past vintages, part of the malolactic fermentation took place in barriques, and Zuger will continue to stir the lees until May.
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2003
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Jean-Luc Zuger has truly pushed the envelope in 2003, picking extremely ripe fruit, including the estate's merlot, at the very end of September. Some of the lots had pHs as high as 4.2 and the blend when I tasted it was "at least" 3.9, with the alcohol at least 13.5%. No cold maceration was necessary in 2003, and the cuvaison, though five days shorter than usual, still lasted from 25 to 30 days for the estate's various lots. As in recent vintages, the malolactic fermentation took place in barriques The wine, dangerously, was on its lees at the time of my visit (it was scheduled to be racked at the end of April), with batonnage being carried out regularly. The estate was keeping a close watch on bacteria levels. That said, the sample I tasted offered extraordinary sweetness and thickness; I felt as if I were tasting the Pavie of the Margaux appellation.
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2002
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Jean-Luc Zuger wanted to disabuse me of the possible notion that producers in the Margaux appellation brought in thoroughly ripe fruit in 2004. "We didn't finish the harvest until October 23 and we still had some pink grapes," he told me. "Most of our neighbors picked too early." Zuger used a bit of reverse osmosis for some of his cabernet sauvignon, but not for the merlot, which was already sufficiently rich in sugar. As in past vintages, part of the malolactic fermentation took place in barriques, and Zuger will continue to stir the lees until May.
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2002
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Jean-Luc Zuger has truly pushed the envelope in 2003, picking extremely ripe fruit, including the estate's merlot, at the very end of September. Some of the lots had pHs as high as 4.2 and the blend when I tasted it was "at least" 3.9, with the alcohol at least 13.5%. No cold maceration was necessary in 2003, and the cuvaison, though five days shorter than usual, still lasted from 25 to 30 days for the estate's various lots. As in recent vintages, the malolactic fermentation took place in barriques The wine, dangerously, was on its lees at the time of my visit (it was scheduled to be racked at the end of April), with batonnage being carried out regularly. The estate was keeping a close watch on bacteria levels. That said, the sample I tasted offered extraordinary sweetness and thickness; I felt as if I were tasting the Pavie of the Margaux appellation.
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2002
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The index of polyphenols was extremely high in 2002, according to Jean-Luc Zuger, but the tannins were very ripe, thanks to two passes through the vineyards to drop crop, plus leaf-pulling. After having eliminated less-than-perfect grapes on sorting tables before and after destemming, the estate had production of just 27 hectoliters per hectare. The 2002 is aging on its lees in 100% new oak, with the lees getting a weekly stirring (batonnage became routine here with the 1998 vintage).
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2001
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Jean-Luc Zuger has truly pushed the envelope in 2003, picking extremely ripe fruit, including the estate's merlot, at the very end of September. Some of the lots had pHs as high as 4.2 and the blend when I tasted it was "at least" 3.9, with the alcohol at least 13.5%. No cold maceration was necessary in 2003, and the cuvaison, though five days shorter than usual, still lasted from 25 to 30 days for the estate's various lots. As in recent vintages, the malolactic fermentation took place in barriques The wine, dangerously, was on its lees at the time of my visit (it was scheduled to be racked at the end of April), with batonnage being carried out regularly. The estate was keeping a close watch on bacteria levels. That said, the sample I tasted offered extraordinary sweetness and thickness; I felt as if I were tasting the Pavie of the Margaux appellation.
00
2001
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The index of polyphenols was extremely high in 2002, according to Jean-Luc Zuger, but the tannins were very ripe, thanks to two passes through the vineyards to drop crop, plus leaf-pulling. After having eliminated less-than-perfect grapes on sorting tables before and after destemming, the estate had production of just 27 hectoliters per hectare. The 2002 is aging on its lees in 100% new oak, with the lees getting a weekly stirring (batonnage became routine here with the 1998 vintage).
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2001
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Jean-Luc Zuger describes his young 2001 as "better balanced than the 2000 in the best sense." After Malescot's previous chef de culture retired prior to the 2001 growing season, the estate carried out a more serious green harvest than in the past and ultimately produced just 35 hectoliters per hectare, down sharply from 52 in 2000. The warm wine goes straight to 100% new barrels (some of the malolactic often occurs in cuve), where the lees are stirred until May. Minimal handling is the rule here: the '99, according to Zuger, was bottled without fining or filtration.
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2000
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The index of polyphenols was extremely high in 2002, according to Jean-Luc Zuger, but the tannins were very ripe, thanks to two passes through the vineyards to drop crop, plus leaf-pulling. After having eliminated less-than-perfect grapes on sorting tables before and after destemming, the estate had production of just 27 hectoliters per hectare. The 2002 is aging on its lees in 100% new oak, with the lees getting a weekly stirring (batonnage became routine here with the 1998 vintage).
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2000
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Jean-Luc Zuger describes his young 2001 as "better balanced than the 2000 in the best sense." After Malescot's previous chef de culture retired prior to the 2001 growing season, the estate carried out a more serious green harvest than in the past and ultimately produced just 35 hectoliters per hectare, down sharply from 52 in 2000. The warm wine goes straight to 100% new barrels (some of the malolactic often occurs in cuve), where the lees are stirred until May. Minimal handling is the rule here: the '99, according to Zuger, was bottled without fining or filtration.
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2000
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This estate, quietly making excellent wine in recent years, did substantial crop-thinning and aeration of the fruit in 2000 but still produced a rather full 52 hectoliters per hectare. Malescot typically carries out a saignee of 5% to 20% to concentrate its must, and in 2000 used osmose inverse for the first time, raising the potential alcohol of the cabernet sauvignon no more than 5%. But no concentrating techniques were used for the merlot, which was harvested with potential alcohol in the 13.5% range. According to Jean-Luc Zuger, the estate has done less microbullage this year because the tannins are not hard and the wines don't need extra oxygenation. And the estate has done considerable stirring of the lees, a technique it undertook in force with the '99. Zuger emphasized that the sample I tasted was not "the final final blend," and that it was taken from all new barrels.
00
1999
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Jean-Luc Zuger describes his young 2001 as "better balanced than the 2000 in the best sense." After Malescot's previous chef de culture retired prior to the 2001 growing season, the estate carried out a more serious green harvest than in the past and ultimately produced just 35 hectoliters per hectare, down sharply from 52 in 2000. The warm wine goes straight to 100% new barrels (some of the malolactic often occurs in cuve), where the lees are stirred until May. Minimal handling is the rule here: the '99, according to Zuger, was bottled without fining or filtration.
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1999
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This estate, quietly making excellent wine in recent years, did substantial crop-thinning and aeration of the fruit in 2000 but still produced a rather full 52 hectoliters per hectare. Malescot typically carries out a saignee of 5% to 20% to concentrate its must, and in 2000 used osmose inverse for the first time, raising the potential alcohol of the cabernet sauvignon no more than 5%. But no concentrating techniques were used for the merlot, which was harvested with potential alcohol in the 13.5% range. According to Jean-Luc Zuger, the estate has done less microbullage this year because the tannins are not hard and the wines don't need extra oxygenation. And the estate has done considerable stirring of the lees, a technique it undertook in force with the '99. Zuger emphasized that the sample I tasted was not "the final final blend," and that it was taken from all new barrels.
00
1999
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Jean-Luc Zuger, the nephew of the owner of this estate, got the green light to make wholesale changes here in '94, and the estate has been on the upswing ever since. Among the steps taken at the recommendation of consulting enologist Michel Rolland have been the introduction of temperature control, reorganization of the cellar to minimize pumping of the wine, and an increase in the percentage of new oak to 80%. Today 80% of the malolactic fermentation occurs in barrel, and the lees are stirred for a good six months. The estate will attempt to cut cabernet sauvignon yields to 35 to 40 hectoliters per hectare (the estate-wide yield was 50 h/h in '99), which Zuger feels will make a big difference in the quality of the wine. "Elegance and femininity, which are hallmarks of Margaux wines, does not have to mean lack of concentration," notes Zuger. Beginning with the 2000 harvest, Malescot Saint-Exupery will have a new device, previously used in the South of France, which Zuger describes as like a hand destemmer, designed to take off only the riper grapes. "Everyone in Margaux will be here to see it; we'll see if it works."
00
1998
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This estate, quietly making excellent wine in recent years, did substantial crop-thinning and aeration of the fruit in 2000 but still produced a rather full 52 hectoliters per hectare. Malescot typically carries out a saignee of 5% to 20% to concentrate its must, and in 2000 used osmose inverse for the first time, raising the potential alcohol of the cabernet sauvignon no more than 5%. But no concentrating techniques were used for the merlot, which was harvested with potential alcohol in the 13.5% range. According to Jean-Luc Zuger, the estate has done less microbullage this year because the tannins are not hard and the wines don't need extra oxygenation. And the estate has done considerable stirring of the lees, a technique it undertook in force with the '99. Zuger emphasized that the sample I tasted was not "the final final blend," and that it was taken from all new barrels.
00
1998
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Jean-Luc Zuger, the nephew of the owner of this estate, got the green light to make wholesale changes here in '94, and the estate has been on the upswing ever since. Among the steps taken at the recommendation of consulting enologist Michel Rolland have been the introduction of temperature control, reorganization of the cellar to minimize pumping of the wine, and an increase in the percentage of new oak to 80%. Today 80% of the malolactic fermentation occurs in barrel, and the lees are stirred for a good six months. The estate will attempt to cut cabernet sauvignon yields to 35 to 40 hectoliters per hectare (the estate-wide yield was 50 h/h in '99), which Zuger feels will make a big difference in the quality of the wine. "Elegance and femininity, which are hallmarks of Margaux wines, does not have to mean lack of concentration," notes Zuger. Beginning with the 2000 harvest, Malescot Saint-Exupery will have a new device, previously used in the South of France, which Zuger describes as like a hand destemmer, designed to take off only the riper grapes. "Everyone in Margaux will be here to see it; we'll see if it works."
00
1998
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New winemaker Gilles Pouget, who came here from Chateau Fieuzal, has been given a free hand by the open-minded owners of this estate, and thus has quickly introduced a number of state-of-the-art techniques, many building on measures adopted earlier by consulting enologist Michel Rolland. Pouget did some pre-fermentation cold maceration in '98, and allowed all of the wine to go through its malolactic fermentation in barriques Pouget was thus able to shorten maceration time, doing what he described as a "controlled remontage"--i.e., pumping over for ten minutes at a time, six times each day. Rather than racking the wines, Pouget has used micro-oxygenation so that he can keep the wine on its fine lees.
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1982
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