Château Haut-Marbuzet 1999

Characteristics and tasting tips for Château Haut-Marbuzet 1999

Tasting

Colour
The wine displays an opaque, dark purple hue.

Nose
The nose releases generous aromas of jammy cherry, intertwined with notes of spicy oak, herbs and cedar.

Palate
On the palate, this wine is supple and medium-bodied. The texture is seductive and velvety, supported by fine tannins, leading to a long finish with notes of red fruit and spice.

Food and wine pairing

This red wine pairs perfectly with traditional cuisine, such as roast rack of lamb, beef fillet or duck breast. Its evolved notes also complement dishes served with sauce, slow-cooked meats and preparations featuring mushrooms or truffles.

Serving and cellaring

For optimal enjoyment, serve this wine at around 16°C. Gentle decanting can be carried out to separate the wine from its natural sediment. This wine was built to age until around 2019, but well-stored bottles can still be enjoyed today.

A smooth, beautifully structured Saint-Estèphe wine

The estate

The history of winegrowing on this land dates back to the 18th century, but the estate itself was truly founded in 1825 by the Mac Carthy family. Located in France in the renowned Bordeaux region, the estate was patiently rebuilt from 1952 onwards by Hervé Duboscq. Today, Château Haut-Marbuzet is run by the operating company H. Duboscq & Fils, led by Henri Duboscq and his sons Bruno and Hugues. This Cru Bourgeois Exceptionnel has made its name thanks to its voluptuous style and its direct sales strategy.

The vineyard

The 75- to 76-hectare vineyard extends across the commune of Saint-Estèphe, ideally situated on the Marbuzet plateau overlooking the Gironde estuary. The vines, around thirty years old on average, are planted at high density on Günz gravel soils over a clay-limestone subsoil rich in blue clay. The estate favours sustainable farming to preserve this terroir and control yields.

The vintage

1999 is recognised as a classic, good-quality vintage. Weather conditions provided a favourable ripening window for the grapes, delivering ideal balance at harvest time, which came neither too early nor too late.

Winemaking and ageing

After hand harvesting and a rigorous double sorting, the wine was vinified in temperature-controlled concrete and stainless steel vats to ensure precise control over extraction. It was then aged for 15 to 18 months exclusively in new oak barrels.

Grape varieties

This wine is a blend of approximately 50% Cabernet Sauvignon, 40% Merlot and 10% Cabernet Franc.