Château Malescasse is located in Lamarque, the highest point between Margaux and Saint-Julien, in close proximity to the Gironde estuary. Acquired in 2012 by Philippe Austruy, this estate with ancient renown unfolds on an exceptional terroir. Its vineyard, a single plot of 40 hectares, is managed like a grand cru, and its modernized cellar allows for vinification in small lots. Property advised by Derenoncourt Consultants. Following the classification of Crus Bourgeois, Château Malescasse received the mention of Exceptional Cru Bourgeois alongside 13 other properties among the 249 that the association comprises.
2020 Vintage is a very technical vintage for which we had to adapt our processes several times to overcome the challenges we encountered, the first being organising work during Covid. The particularly mild winter led to a resumption of the vegetative activity on March 10th, 3 weeks earlier than usual, leading to great apprehension around the risk of frost. Our proximity to the estuary spared us from sub-zero temperatures in late March. Spring was rainy with over 200mm between mid-April and mid-May. Summer was very dry, from mid-June to mid-August we had no rain, temperatures sometimes exceeded 36°C and we had over 120 hrs of sunshine. 60mm of rain fell on August 12th which was very good for the youngest vines which did not have a well-established deep root system yet. The marked difference between daytime and night-time temperatures ensured full pigmentation potential and good cell membrane permeability. Grape harvesting began on September 14th and was spread over 3 weeks.
Tasting Notes: A deep, dark-red colour.
Nose: Lively nose characterised by black fruit, an aromatic freshness with minty notes.
Palate: On the palate, the attack is full-bodied, silky, and beautifully dense, with notes of violet and chocolate. The tannins are soft and well blended.
Origin: France
Village: Haut-Médoc region
Soil Type: Ridge composed of gravelly terraces of Pyrenean origin dating back to the Quaternary period. The geological variability is solely due to current competence.
Grapes: 37% Cabernet Sauvignon, 58% Merlot, 5% Petit Verdot.
Vinification: Vertical destemming. Sorting: Grapes undergo a densimetric bath where they are washed and sorted based on their degree of ripeness. They are then weighed and gravity-fed into wooden and concrete tanks. Use of active dry yeasts tailored to the characteristics of the vintage. Maceration: 3 to 4 weeks. Gentle and selective extraction of tannins by pigeage. Short pump-overs. Pressing with a pneumatic vertical press. Alcohol content: 13,5°
Fermentation: 12 months in 225 or 300 litre oak barrels, including 1/3 new oak, 1/3 in barrels of 1 wine, and 1/3 in barrels of 2 wines.
Ageing Potential: To be enjoyed from 2023 to 2039.
Food Pairing: It will be an ideal accompaniment to a beef steak.
Winery: Château Malescasse
